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Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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...

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

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

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

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...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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