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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

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

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

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

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

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...