Search the Counter

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...