Search the Counter

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...