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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

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

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

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

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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