Search the Counter

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...