Genoa

The balanced flavour of this dry cured salami made with red wine makes it a perfect choice for a dish with wide appeal. Definitely a crowd-pleaser. Gluten free.

Chorizo

Traditional salami in the Spanish-style, spiced just right; bold, and earthy. You don’t need much to add a level of complexity to any dish that foodies will relish. Gluten free.

Saucisson Sec

Award-winning salami in the authentic French style, using little more than salt, garlic, pepper, and patience. Yes, it actually won an award. Gluten free.

Jalapeño Blue Cheese

We picked a peck of pickled peppers and popped them in. Perfect! The jalapeños bring the heat, and award-winning Bleu d’Elizabeth cheese from Warwick, Quebec, brings cool distinction to this study in contrasts. Gluten free.

Calabrese

The balanced flavour of this dry cured salami made with red wine makes it a perfect choice for a dish with wide appeal. Definitely a crowd-pleaser. Gluten free.

House Cured Ham

For this one, we took our inspiration from Chef Paul Bertolli, and used the simplest process we could so the flavour of the ham could speak for itself. Just a basic cure, hickory-smoked in-house and lightly salted with no added phosphates. This is the way ham was meant to be. Gluten free.

Capicola

We take this beautifully marbled cut, cook it and cure it, and cover it with paprika and cayenne pepper. If you want to make your customers’ mouths feel alive, this is the stuff. Gluten free.

Lomo

Lomo is the finest of Spanish cured meats. An entire pork tender loin is beautifully cured and ready for cutting into delectable slices. Each loin is seasoned with smoky paprika from Spain and fresh garlic and oir spice rub, then hung to cure. Gluten free

Hunter’s Salami

You don’t need to be a hunter to enjoy this decidedly European sausage. It’s appealingly seasoned with mustard seed, nutmeg, and cumin, but the flavour is mild, so feel free to pile it on and dress it up. Gluten Free.

Northern Italian

If you’re thinking sub, sandwich, or panini with an Italian twist, this is the salami for you. Hickory wood provides the smoke, Italian peppers add a pleasant heat, and natural fermentation gives it a tangy note, not unlike a good wine. No corkscrew required. Gluten free.

Pancetta

A good ol’ fashioned pork belly, dry-cured and skin-on, takes on a whole new look and feel when we season it with black pepper, juniper and rosemary. While you can certainly slice it thin and serve it as is, it’s also great for flavouring pasta dishes and soups. And it has a fancy name. Gluten free.

Speck

Speck Alto Adige PGI is a dry-cured, lightly smoked ham, produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication status. Ours is made here in Ontario.

Nduja

Nduja is a particularly spicy, spreadable pork salumi from Italy. Made with pork shoulder and belly and back fat. Gluten free.

Montreal Smoked Meat

Where would meat lovers in Canada be without the city of Montréal? This is another award-winner for us, and it could win rave reviews for you, too.

A classic brisket inspired by the great Montréal delis Mike loved as a youth. Smoked in the old way, and ready to slice and serve. Choose your best rye, slather on your favourite mustard, et voilà! Sandwich perfection. Gluten free.

Guanciale

You could say that guanciale is the face of pork. We take only the best, locally-sourced pork cheek, rub it down with seasonings, and let it cure. It has a full-on pork flavour, and it’s great on its own, or as a flavour additive in pastas, sauces, and more. Gluten free.

Smoked Duck Breast

Duck adds a heightened level of quality, perceived and actual, to any dish. It’s moist and tender, and flavoured with juniper, honey, maple, and smoke. Makes a sophisticated salad topper, or serve it on your charcuterie board. Gluten Free.

Duck Prosciutto

This meat really is all it’s quacked up to be. The strong and distinct flavour of duck presented as a salty prosciutto makes an elegant addition to any platter and a spot-on accompaniment to a piece of honeycomb and a fine cheese.

Peameal Bacon

For those who don’t know (and for Americans who claim it’s something else altogether), peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat and rolled in cornmeal, creating a yellow crust.  Originally, it was rolled in crushed yellow peas, hence the name peameal. It is much leaner than the pork belly strips that the British call “streaky,”. Gluten free.

Dry Cured Old World Bacon

Need we say more? Bacon is so prized by meat lovers, they wrap it around other kinds of meat. We make our bacon with antibiotic-free pork, and use the absolute lowest quantities of nitrates permitted by the CFIA. Phosphates and water? Yeah, none. Just real pork flavour and amazing texture. It’s naturally smoked (none of that liquid stuff), and dry cured for bacon that has to be tasted to be believed. Gluten free.