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

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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