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

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

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

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

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

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

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

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

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...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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

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

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

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

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

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

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