Search the Counter

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...