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Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...