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Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...