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Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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