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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...