Search the Counter

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...