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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...

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

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

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

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

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...