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

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

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 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...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

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

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

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

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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