Search the Counter

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

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

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...