Search the Counter

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...