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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

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

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

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...