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

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

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

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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...

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

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