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Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

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...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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, ...

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...

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

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

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

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

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

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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