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

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

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

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

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

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

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

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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