Search the Counter

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

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

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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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

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

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

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

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

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

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

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

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

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

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