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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

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

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

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

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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