Search the Counter

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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