Search the Counter

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

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

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