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Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...