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

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

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

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

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

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 ...

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

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

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

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

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

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

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

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

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

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

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...