Search the Counter

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...