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

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

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