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The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...