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

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

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

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

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

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

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

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

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

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

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

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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

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

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

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

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