Search the Counter

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

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

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

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

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...