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Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

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

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...