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

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...