Search the Counter

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

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

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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