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

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

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

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

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

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

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...

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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...

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

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...