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Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

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

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...