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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...