Search the Counter

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...