Search the Counter

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...