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Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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