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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

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

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...