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Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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