Search the Counter

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

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

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

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

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...