Search the Counter

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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