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

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...