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The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

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

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

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...