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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

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

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

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

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

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

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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

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

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

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

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

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

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

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