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Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...