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Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

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

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

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

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

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

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

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...

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

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

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

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

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

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

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

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