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Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

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

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...