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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...