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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

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

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

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

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

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

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

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

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

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

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

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