FEATURED

South Carolina-style Mustard BBQ Sauce $8 per 16 oz container Tangy mustard & vinegar-based sauce sweetened with blackstrap molasses and brown sugar. Good as a marinade, glaze or finishing sauce. Acorn-finished Sec (French ) (Local Acorn & Walnut-finished Idaho Pasture Pig) $40 per lb. (about $8 per piece) Traditional French salami focuses on the taste and fat from this incredible local pig. It is lightly flavored only roasted garlic, black pepper and white wine. Dry-aged over a month. Personal favorite of our and tastes of cultured butter. Salame di Fiasco (dry-aged sweet & savory salami) (Berkshire - Mangalitsa) $30 per lb. (about $6-8 per piece) This fig, garlic, pecorino- Romano, & fennel salami is our own creation based on several Italian salami traditions and named in honor of the owner’s son, Conrad Fiasco Jean Lebo (yes, “Fiasco” is one of his legal middle names). Cotto Salami (Berkshire-Mangalitsa ) $14 per lb. for 1/2 lb“ish” pieces A traditional cooked salami common from the Piedmont area of Northern Italy. A rich salami flavored with toasted fennel, roasted garlic and black pepper. Instead of dry-aging like nearly all salamis, it is cooked. Great for & cheese boards or sandwiches.

BACONS Limit 3 lbs. sliced bacon per customer. If pre-ordering Wed. night, only 1 lb. can be reserved, but you may add up to 1 more lbs. when you pick up if available.

Black Pepper Bacon (Berkshire and Berkshire - Mangalitsa) $10 per 1 lb. pack (sliced) Bellies from some of our best pigs dry- cured and smoked over oak and cherry.

Country Bacon (Duroc) $9.50 per lb. (sliced) Thick sliced dry-cured bacon smoked over maple. Only 10 grams of sugar per lb.

Beef Bacon (Piedmontese - Angus ) LIMITED $10 per 1 lb. pack (sliced) Local Piedmontese - Angus beef belly dry-cured for a week, coated with black pepper & smoked over plum.

Slanina Afumata (Berkshire – Mangalitsa $10 per lb. (small unsliced pieces) Romanian/Hungarian style lardo. Fattiest part of pork belly dry-cured with salt, paprika & garlic for weeks before cold-smokeing over juniper & oak. Slice thinly & serve on bread or treat like pancetta.

Bacon Ends (Duroc Pork) $7 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc.

Ground Bacon $7 per lb. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam.

Garlic Grillers (Berkshire - Mangalitsa) $9 per lb. (4 links per pack, about 1 lbs.) A brat-style loaded with white-wine-roasted garlic. Seasoned with marjoram, white pepper and white wine.

Andouille (Duroc pork) ONLY 3 $10 per lb. (4 links per pack, about 1.25 lbs.) A traditional Louisiana-style seasoned with roasted garlic cloves, toasted thyme, black pepper, onion and cayenne. These spicy coarser ground sausages were poached then cold-smoked for 8 hours over traditional pecan. More normally used as a seasoning sausage and perfect for Cajon or Creole dishes. Can also be grilled and eaten on a bun like great hot sausage. Farmer John Sausage (Berkshire & Berkshire Mangalitsa Pork) $8 per lb. (4 links per pack, about 1 lbs.) A classic cold-smoked farmer sausage of heritage breed pork lightly seasoned with just salt, black pepper and a little mustard powder. Smoked over a real-wood fire. Equally good for breakfast or grilled for dinner like a brat. Mexican (Duroc & Berkshire – Mangalitsa pork) $7.50 per lb. (bulk 1 lb. packs) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Sicilian-style (Duroc Pork and Berkshire – Mangalitsa) $7 per lb. (bulk 1 lb. packs) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. with sage & bacon (Duroc & Berkshire - Mangalitsa) $7 per lb. (bulk 1 lb. packs) Great pork with salt, sage, pepper, a few herbs and a little smokiness from our dry-cured bacon ends. Good and simple and NO SUGAR. Also makes a great burger.

Pork Roll (Duroc Pork) $10 per lb. comes in 5-in diameter pieces about 1 lb. each Unique American sausage from New Jersey is a cross between and Spam. Fully cooked and smoked, but intended to be sliced and fried as a breakfast meat or grilled for a fantastic sandwich with cheese and mayo on a roll. Search internet for “pork roll” or “Taylor pork roll” for history and recipe ideas.

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Breakfast

Scrapple (Berkshire - Mangalitsa & Duroc) $8 per lb. Traditional Pennsylvania Dutch-style scrapple. A savory thick pate of heritage breed pork head, corn meal, pork broth, black pepper and sage. Slice it, fry it up and enjoy with maple syrup, honey or eggs.

Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) $8 per lb. A traditional scrapple-style “sausage” still popular in Cincinatti, OH and northern KY. Meat and broth cooked with steel cut oats. Ours uses American Wagyu beef, Berkshire – Mangalitsa pork and organic oats. Seasoned with sage, allspice and more. Slice and fry for breakfast or dinner. Very similar to that is found in southeastern NE & parts of northern KS. Hams Hams are out of stock due to Easter. More ready later this week or next. Ham Hocks & Shanks (skinless) $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. Berkshire Berkshire - TD Niche Pork Mangalitsa Loin Chop TD Niche Pork $8 per lb. about .75 lb. each đ Boston Butt (bone-in) Tenderloin $6.50 per lb. about 4 lbs. each $10 per lb. about 1 lb. each Rib Chop Ground Pork $9 per lb. about .75 lb. each $6 per 1 lb. pack Loin Chop đ Head (skinless) $8 per lb. about .75 lb. each $8 each about 4 lbs. each Spare Ribs

$6 per lb. about 3 lb. each Meishan - cross Acorn-finished Fresh Belly Duroc $8 per lb. for 1.5 lb. pieces Truebridge Fresh Belly $6 per lb. for 1.5 lb. pieces $5 per lb. for whole belly

American

Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu. Prime Ribeye (BMS Grade 6-7 Equivalent) $22.95 per lb. about 1.25 lbs. each NY Strip (BMS Grade 5 Equivalent) $19.95 per lb. about 1.25 lbs. each Prime + Top Sirloin (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each Prime + Sirloin Filet Steaks (BMS Grade 8+ Equivalent) $15.95 per lb. Thick 2-inch filets cut from grade 8+ sirloin. Prime Tri-Tip (BMS Grade 8+ Equivalent) $14.95 per lb. about 1.5 - 2 lbs. each Lifter Steaks (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each Bottom Round Roast $6.50 per lb. about 2 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. Great for smoked/roasted beef, pot roast or even treated like a small brisket since they are so well marbled. “Brisket Cut” Bottom Round $6.50 per lb. about 5 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. We trim these like a brisket and they are ready to season for the smoker. No trimming needed. This is what we use at the shop and personally instead of brisket for corned beef, pastrami, pit beef and Texas-style “brisket. Ground Beef 80/20 $7 per 1 lb. pack đ lb. Burgers $7 per 1 lb. pack (two 8-oz. patties) Ɖ lb. Burgers $7 per 1 lb. pack (four 4-oz. patties) Hot Dogs $9 per lb. (5 links) Savory, snappy made from local all- natural American Wagyu beef.

Grass-Fed Beef

Plum Creek Farms in Buchard, NE is known for chicken, but they also work with local breeding stock that have added depth of flavor from being mature animals, 4-8 years of age. 100% Grass-Fed unless otherwise noted. Ground Beef $7.50 per 1 lb. pack Fresh Poultry Local Free-Range Poultry from Plum Creek Farms (NE)

Whole Chickens $3.75 per lb. About 5 lbs. each.

Chicken Breast $7.95 per lb. (about 1 – 1.25 lbs. per pack) pack of 2 boneless, skinless breasts Chicken Thighs $3.50 per lb. for pack of 4 Chicken Wings $3.50 per lb. for pack of 6

Chicken Legs $2.95 per lb. for pack of 6

Chicken Liver $3.50 per 1 lb. pack

Chicken Backs $2.25 per lb.

Chicken Feet $2.25 per 1 lb. pack

Chicken Hearts $3.95 per 1 lb. pack

Eggs $4 per dozen Salmon Ocean-farmed Atlantic Salmon from the fjords of the Faroe Islands. Bakkafrost farm meets ASC sustainability standards and is recommended by Monterey Bay Aquarium’s Seafood Watch. Fresh Salmon $16.95 per lb. about đ lb. each.

Smoked Salmon Belly $24 per lb. about 1/2 lb. each. We use the fatty salmon bellies and dry-cure them exactly like our sweet black pepper bacon. Smoked over pecan and apple and glazed with brown sugar. Smoked Salmon $24 per lb. about 1/3 lb. each. Dry-cured salmon filets seasoned with black pepper, fennel, house 5-spice, brown sugar, ginger and more. Smoked over real wood fire of pecan and apple.

Fat Pork Leaf Lard $6 per pint Rendered in-house. Best lard for pie crusts & baking.

Full Blood Wagyu Beef Tallow (Local) $8 per pint or $5 for 3 or more Rendered in-house from a local full blood long-fed Wagyu. Softer and more “buttery” than than regular tallow. Great for frying, but not good for baking.

Heritage Breed Pork Fat Back $12 per 5 lb. bag Great for grinding with venison and other wild game or can be rendered as lard for frying or soap making. Bones & Stock Bone Broth/Stock (Berkshire pork, fullblood Wagyu beef, free-range chicken) $6 per quart Rich, gelatinous unsalted bone broth made from simmering (24 hours) fresh pork bones & heads, chicken feet, beef short ribs, parsley, a little onion, carrot, celery, apple, peppercorns & bay leaves.

Chicken Backs or Chicken Feet $2.25 per lb. American Wagyu Beef “Bits” (bones and connective tissue) $4 per 1.5 lb. pack

Pork Stock Bones $5 per pack. Each pack about 2.5 lbs. Fresh unroasted bones from local heritage breed pigs from TD Niche Pork.

Pig Head (halves) $7 each Fresh unroasted skinless half heads from local heritage breed pigs from TD Niche Pork. Great roasted for meat or simmered for stock.

Dog Bones $3 small, $3.50 large for roasted American Wagyu Beef Ribs $2 small, $2.50 large for roasted Duroc Pork Ribs

Acorn-fed Nduja (spreadable spicy Calabrian salami) (Local Acorn-Finished Idaho Pasture Pig & Duroc Pork) $30 per lb. (about 1/3 lb. each & about $7 per piece) A traditional very rich & spicy salami from the Calabrian region of Italy. Spread on bread or use on pizza, pasta or as a base for sauces. Though dry-aged for 4 weeks, still soft and spreadable from the rich fat and roasted red peppers. Acorn-fed Garlic Saucisson Sec (French Salami) (Local Acorn & Walnut-finished Idaho Pasture Pig) $40 per lb. (about $8 per piece) A garlic version of our standard French salami. Incredible fat with the flavor of roasted garlic, black pepper and white wine. Dry-aged over a month. Salame di Fiasco (dry-aged sweet & savory salami) (Berkshire - Mangalitsa) $30 per lb. (about $6-8 per piece) This fig, garlic, pecorino- Romano, & fennel salami is our own creation based on several Italian salami traditions and named in honor of the owner’s son, Conrad Fiasco Jean Lebo (yes, “Fiasco” is one of his legal middle names). Cotto Salami (Berkshire-Mangalitsa pork) $14 per lb. for 1/2 lb“ish” pieces A traditional cooked salami common from the Piedmont area of Northern Italy. A rich salami flavored with toasted fennel, roasted garlic and black pepper. Instead of dry-aging like nearly all salamis, it is cooked. Great for meat & cheese boards or sandwiches.

Acorn-finished Tesa (flat pancetta) (Local Acorn & Walnut-finished Idaho Pasture Pig) $18 per lb. (small slabs about 4 oz. each) Small slabs of local pork belly cured with just sea salt and black pepper then dry-aged like rolled pancetta. After dry-curing, it is dry-aged for weeks. Use like regular pancetta or slice thinly and enjoy like fatty prosciutto.

Acorn-fed Italian Lardo (Local Acorn & Walnut-finished Idaho Pasture Pig) $18 per lb. (small slabs about 4 oz. each) Traditional Italian Lardo made from fat back. Cured with just sea salt and black pepper. After dry-curing, it is dry-aged for weeks. Think of it as fatty pancetta. Pâté & Spreads Chicken Liver & Bacon Pâté $6 per 8 oz Rich savory pâté with free-range chicken livers and our dry-cured bacon. Seasoned with Dijon, onions, white wine, sage, & thyme. Extra richness from roasted chicken skin. (Topped thin layer of American Wagyu tallow.)

Devil’s Own: a Spicy Charcuterie Spread ONLY 3 $9 per 8 oz container A rich & tasty cross of spicy Nduja spreadable salami & Deviled ham salad. ll the ends from our dry- aged charcuterie are ground and seasoned with roasted red peppers, Calabrian dried peppers, horseradish, & Dijon mustard. Use on charcuterie board, season a sandwich, fry up for pasta sauce, dollop on pizza, etc. (Search online for “Nduja” for ideas and uses). Pork Head & Cracklin’ Rillette $6 per 8 oz My personal favorite rillette reproducing the flavor of a fantastic pâté we used to buy in Madagascar seasoned with Madagascar green peppercorns. Tender & hearty spread with extra depth from caramelized Fullblood Wagyu tallow cracklin’s. Smoked Pork Rillette $5 per 8 oz A tender smoky potted meat spread. We start with cold-smoked Berkshire - Mangalitsa pulled pork and puree it with white wine, Dijon, relish, black pepper and more. Ham Salad ONLY 2 $5 per đ lb. container Classic ham salad but made with really good ham. Namely, our dry-cured Berkshire and Berkshire Mangalitsa pork smoked over a real wood fire. Mixed with fresh ground pickle onion relish, mayo and our house-made 5-spice. Pantry etc. Candied Peanuts $4.50 per đ lb. pack and $8.50 per 1 lb. pack Sweet, crunchy, just a touch of heat, and a little smoke. Local Raw Honey from Fat Head Farms $7 per 12 oz jar for Regular & Honeycomb $10 per 12 oz jar for Buckwheat Raw unheated honey from Fat Head Farms an hour away in Clarkson, NE. We have plain honey and jars including a hunk of honeycomb. Local Stone-ground Grits and Polenta from Miller Dohrmann Farm $4 per đ lb. container Locally-grown and stone-ground right on the farm just 7 miles from shop. We have polenta and Oaxacon Green Hominy Grits (nixtamalized). Bavarian-style Sweet Mustard $5 per 8 oz container A classic Bavarian-style mustard that pairs perfectly sausage, pretzels, and cheeses. Darker brown mustard with honey, local Kros Strain beer, pickled mustard seeds and juniper & allspice. Bacon Onion Jam $5 per 1/2 lb. container A savory & smoky sweet jam made from sweet onions, our dry-cured bacon, raw sugar and black pepper.