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

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

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

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

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

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

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...

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

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

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

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

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

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

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...

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

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...