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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

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

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

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

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...