Search the Counter

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

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

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

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

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

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

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

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

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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