Search the Counter

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...