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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

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

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...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

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

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

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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