Search the Counter

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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