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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

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

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

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

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

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

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...