Search the Counter

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...