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

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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