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

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

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

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

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

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

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

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

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

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 ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...