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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

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