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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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

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...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

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

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

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

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...

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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