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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

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

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

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

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