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

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

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

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

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...