Search the Counter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

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

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

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

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...