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

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

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

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

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

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

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

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

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 ...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

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

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

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

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