Search the Counter

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

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

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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