Search the Counter

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...