Search the Counter

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...