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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

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

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

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

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

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