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Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...