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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

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

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