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

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

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...

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

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...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

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

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...