Search the Counter

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...