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Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

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

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