Search the Counter

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...