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Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

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

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