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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...