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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

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

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...