Search the Counter

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

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

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

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

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

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...