Search the Counter

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...