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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...

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

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

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

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

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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

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

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...