Search the Counter

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...