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

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

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

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

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

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

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

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

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

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

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...