Search the Counter

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...