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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...