Search the Counter

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

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