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

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

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

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...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...