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Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

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...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

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

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

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