Search the Counter

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

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

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

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

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

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

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