Search the Counter

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

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

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

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

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...