Search the Counter

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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

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

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...