Search the Counter

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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