Search the Counter

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

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

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...