Search the Counter

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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