Search the Counter

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...