Search the Counter

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...