Search the Counter

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...