Search the Counter

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...