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Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...