Search the Counter

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

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