Search the Counter

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

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

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

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

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

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