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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...