Search the Counter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...