Search the Counter

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

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

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

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...