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

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

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

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

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

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

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

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

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

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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