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

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...