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

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 ...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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