Search the Counter

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...