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

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

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

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

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

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

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

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

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

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...

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

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

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

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

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...