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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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

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...

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

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...