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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

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

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

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

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