Search the Counter

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

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...