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

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

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...

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...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

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

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

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

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

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...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...