The last long weekend of summer is the one that always goes too fast. One more trip to the lake, one more fire, one more round of everyone standing around the cooler wondering what there is to eat.

Everything here is shelf-stable, which is rather the point. No cooler, no melting ice, nothing to drain at the end of the day. Strap it to a pack, throw it in the trunk, or lay it out on a board when people turn up unannounced.

Labour Day is named after the work, and the work behind these products has a name attached to it. Bay Meats smoking jerky in Thunder Bay. Les Charcutiers Pork Shop turning out garlicky Portuguese pepperettes in Montreal. Dick Duff's, Western Survivor, Better Bovine. Canadian makers who cure, smoke, and hang in small batches because that is how it should taste.

Snappy pepperettes, cracked pepper jerky, salami cured the old way, and a serving board to put it all on. Everything you need for a weekend that deserves better than a bag of chips.