Search the Counter

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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