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

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

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...