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

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

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

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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