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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

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...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

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

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

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

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...