Search the Counter

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

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

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...