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Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...