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Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

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

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...