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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...