We make the mellow flavor of lean pork loin even more delicious by accenting it with pungent, savory spices and cold smoking it with fragrant maple wood. It has an unmistakable texture, and we find that it adds great flavor when cut into cubes and added to a salad, in your morning eggs or sliced thin for a sandwich.

We have fully cooked this salt-cured bacon and have seasoned it with piquant black pepper and the sweet, nutty flavor of roast garlic to create a deep, hearty flavor that is ready for you to enjoy. Slice it thin for a sandwich, thick as a snack, or chop it into cubes to add its robust flavor and texture to salads, soups and meats.

We use the aromatic, anise-flavor of caraway seeds to add a warm and welcoming flavor and a subtle hint of licorice to velvety, salty salo (also known as lardo) in the style common in Minsk, Belarus. The earthy carraway, with hints of citrus and pepper, also blends wonderfully with the garlic to make this salo an intriguing taste sensation.

The rich and creamy goodness of lardo and its slightly sweet and herbal flavor is where we begin, then we make it wonderfully mellow by smoking with fragrant maple wood chips. Lardo is traditionally served as a hearty slab on a piece of dark bread, but now people are enjoying it even more when it’s sliced wafer thin.

A thin slice of velvety, salty “salo” (also known as “lardo”) spread on a hearty piece of rye bread rubbed with garlic has been a Ukrainian delicacy for generations. Salo can make any food juicy, and it makes a delicious addition to soups, roasts and potatoes, too. Or you can simply enjoy its lush goodness alone as a snack.

Juicy, smoky, flavorful and beautifully colored, we have raised chicken to whole new level of wonderfully delicious. We tenderize it to be fall-from-the-bone moist, and we add mellow, nutty-flavored roast garlic. Then it is smoked using real chips of maple to provide its uniquely delicious flavor.