Search the Counter

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

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

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

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

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...