Search the Counter

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

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

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

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...