Search the Counter

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...