Search the Counter

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

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

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

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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