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

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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