Search the Counter

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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