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Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

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

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...