Search the Counter

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

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

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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...