Search the Counter

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

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

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

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

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

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

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

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...