Search the Counter

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...