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

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

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...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

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

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...