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

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

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

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

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

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

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

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

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

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

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

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

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

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...

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

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

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

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

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...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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