Search the Counter

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...