Search the Counter

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

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

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...