Search the Counter

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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