Search the Counter

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...