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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

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

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

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...