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Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

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

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...

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

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

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

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

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

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, ...

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

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

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

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

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

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

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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