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Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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