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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...