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

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

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

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

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...

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

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...

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

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

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...

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

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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

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

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

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