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

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

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

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...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

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

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

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...