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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...