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

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

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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

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

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

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

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

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

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...

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

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...

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 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

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