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Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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