Search the Counter

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...