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

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

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

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

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

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

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,...

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

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

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

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

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

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

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

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

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

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

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

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

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

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