Search the Counter

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...