Search the Counter

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

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...