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Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

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

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

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

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...