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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

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

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

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

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

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

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

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...

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

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

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

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

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

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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