Search the Counter

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...