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Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

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