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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...