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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...

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

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

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

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

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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...

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

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

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

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

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

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

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

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

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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