Search the Counter

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

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

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...