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Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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...

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

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

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

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

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

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...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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