Search the Counter

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...