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

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

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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

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

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

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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...