Search the Counter

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

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

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

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

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

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

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

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

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

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

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

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

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

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

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

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...

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

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

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

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