Search the Counter

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

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

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