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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

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

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...