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

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

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

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

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

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

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

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

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

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

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

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

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

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

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