Search the Counter

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...