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

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

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

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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

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

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

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

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

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

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

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

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

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

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

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...

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

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

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