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

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

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

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

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

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

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

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

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...