Search the Counter

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

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

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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