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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

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...

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

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

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

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

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

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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