Search the Counter

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

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

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...