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

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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