PORK

-A rack of baby back ribs cut from the upper rib section of the pork loin. Each rack contains smaller, curved bones with tender meat on top, making them a popular choice for grilling, roasting, or smoking.

A premium cut of pork taken from the upper portion of the shoulder (also known as the Boston butt). Well-marbled with fat and connective tissue, this roast is ideal for slow cooking methods such as roasting, braising, or smoking.

-Small, fresh sausage links made from seasoned ground pork blended with natural maple flavor. These sausages are fully seasoned and ready to cook, perfect for breakfast or brunch meals.

Freshly ground pork made from quality cuts of pork, offering a balanced blend of lean meat and natural fat. Ideal for a variety of dishes including meatballs, burgers, sausages, and stir-fries.

-A large cut of pork taken from the hind leg of the pig. This roast is uncured and uncooked, offering a substantial, flavorful cut that is ideal for slow roasting, braising, or smoking.

Thick-cut slices of fresh ham taken from the pork leg. These steaks are uncured and uncooked, offering a hearty portion of flavorful pork that can be grilled, pan-fried, or baked.

Rendered pork fat carefully processed to create a smooth, versatile cooking fat. Lard is commonly used for frying, baking, and traditional cooking.

A cut of pork taken from the lower part of the shoulder, including part of the foreleg. Picnic roasts are well-marbled with meat, fat, and connective tissue, making them ideal for slow cooking methods like roasting, braising, or smoking.

A thick-cut portion of pork taken from the loin, including a section of bone or served boneless. Pork chops are tender, flavorful, and suitable for grilling, pan-frying, baking, or broiling.

A cut from the lower portion of the pig’s leg, just above the foot. Pork hocks contain meat, skin, fat, and connective tissue, making them ideal for slow-cooking, braising, or simmering in soups and stews

A cut of pork taken from the joint between the pig’s leg and foot. Pork knuckle contains a mix of meat, skin, fat, and connective tissue, making it well-suited for slow roasting, braising, or simmering.

A thick, boneless cut taken from the pork loin. Pork loin chops are lean, flavorful, and ideal for grilling, pan-frying, baking, or broiling.

A large, tender cut from the center of the pig’s back. Loin roasts are lean, versatile, and ideal for roasting, baking, or slow-cooking to create juicy, flavorful pork.

A large, well-marbled cut taken from the upper front leg and shoulder of the pig. Pork shoulder is known for its rich flavor and higher fat content, making it ideal for slow cooking methods such as roasting, smoking, or braising.

A long, narrow cut of pork taken from the muscle that runs along the backbone. Pork tenderloin is known for its lean meat and exceptional tenderness, making it ideal for roasting, grilling, or slicing into medallions.

A long coil of freshly made sausage prepared from seasoned ground pork and natural spices, packed into a casing. Fresh rope sausage is uncooked and perfect for grilling, pan-frying, baking, or adding to hearty dishes.

Fresh sausage made from seasoned ground pork blended with herbs and spices, then stuffed into natural or synthetic casings. Sold by the pound or by individual links and ready to cook.

A traditional pork product made from finely ground pork combined with cornmeal and savory seasonings, formed into a loaf. Scrapple is sliced and pan-fried until golden and crisp.

-A lean and tender cut from the rear section of the pig’s loin. Sirloin roasts are moderately sized and ideal for roasting, baking, or slow-cooking to retain their juicy flavor.