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Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...