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

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

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

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

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...

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

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...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

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

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...