Search the Counter

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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...