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Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

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

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...