Search the Counter

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...