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Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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