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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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

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

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

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

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

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

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

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

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

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

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...