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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...