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Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

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

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