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Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...