Search the Counter

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

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

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

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

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

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

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