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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...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

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