Menu for Week

Home , Goetta, Marbled meat, Potted meat

FEATURED

Local Raw Honey (Bean Tree Homesteading) $10 per 10 oz jar Selling on consignment for the farmer.

B.O.B. Burger (Mature Grass-fed Beef, Fullblood Wagyu, Heritage Breed Pork) $8 per 1 lb. pack (bulk, not patties) AKA Best Of Both burger. This is the intense “beefiness” from lean local 9 year old grass-fed black Angus ground with soft rich fat from local Fullblood Wagyu and finished with ends from our heritage breed dry-cured bacon. Great for burgers, meatballs, meatloaf, chili etc. LOCAL FULLBLOOD WAGYU

Fullblood Wagyu Braunschweiger (Fullblood Wagyu) $14 per lb. (about 1 lb. pieces) A rich traditional braunschweiger but made with all beef instead of pork. Features the liver, heart, fattier trim and tallow cracklin’s from the recent local Fullblood Wagyu. Smoked over real wood fire of cherry and pecan.

Fullblood Wagyu Ground Beef (Fullblood Wagyu) $11 per 1 lb. pack BACONS

Limit 4 lbs. of sliced bacon per customer. If pre-ordering online Wed. night, you can reserve 1 lb. of sliced bacon and then purchase up to 3 lbs more in-store if available.

Country Bacon (Duroc) $9 per 1 lb. pack (sliced) Traditional dry-cured bacon smoked over real wood fire of oak and cherry.

Hungarian Bacon (Duroc) $10 per lb. (sliced) Dry-cured Duroc pork belly smothered with paprika and garlic and heavily smoked over a real wood fire of oak. Ventrèche Fumée (French Pancetta) $14 per lb. (unsliced) The best bellies from the Berkshire- Mangalitsa pigs are dry-cured with salt (no sugar) and black pepper and rolled tightly like Italian pancetta. After curing for 2-3 weeks, they are cold-smoked over oak. Can be used like pancetta but must be cooked.

Bacon Ends (Duroc Pork) $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc.

Ground Bacon $6 per lb. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam.

Hams We have 25 hams currently dry-curing that will be ready on Thanksgiving Week and can be picked up Nov. 23rd - 24th. These are only reservable online. Starting Fri. Nov. 13th, visit www.curecooking.com/Thankham

Dry-Cured Ham (Berkshire & Hereford – Red Wattle) NOT READY UNTIL THANKSGIVING & ONLY RESERVABLE ONLINE $9 per lb for unsliced pieces about 3 - 5 lbs. each Local Berkshire pork dry-cured for weeks then smoked over a real wood fire of pecan and cherry. Ready to eat.

Ham Hocks & Shanks ONLY 1 LEFT (2 more Fri.) $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire.

Sausages

Garlic Grillers (Berkshire - Mangalitsa) $8 per lb. (4 links per pack, about 1.25 lbs.) A brat-style sausage loaded with white-wine-roasted garlic. Seasoned with marjoram, white pepper and white wine. Breakfast Sausage 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. Mexican Chorizo (Duroc & Berkshire – Mangalitsa pork) $7 per lb. (bulk 1 lb. packs) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Scottish Square Sausage (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic Scottish Sausage of half pork, half beef, and tender from bread with distinct flavor from nutmeg and freshly-ground coriander seeds. Fry up for breakfast or dinner. Sicilian-style Italian Sausage (Duroc Pork, Berkshire – Mangalitsa pork & American Wagyu beef) $7 per lb. (bulk 1 lb. packs) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. Pork Roll (Duroc Pork & American Wagyu Beef) $10 per lb. comes in 5-in diameter pieces about 1 lb. each This unique American sausage from New Jersey is a cross between summer sausage 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.

Bones & Stock

Chicken Feet $2.25 per 1 lb. pack

Chicken Backs $2.25 per lb.

Pork Stock Bones $6 per pack. Each pack about 2.5 lbs. Fresh unroasted bones from local heritage breed pigs from TD Niche Pork. NOT GOOD FOR DOGS.

Pig Head (halves) $8 each Fresh unroasted skinless half heads from local heritage breed pigs from TD Niche Pork. Great roasted for meat or simmered for stock. Rectangular Alternative Breakfast Meats

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.

Chorizo Scrapple aka El Scrapple $8 per lb. Our traditional scrapple (see above), but with a few tweaks. Half the head meat is swapped with our house-made Mexican chorizo. And masa instead of cornmeal is used and spiced up with garlic, paprika, thyme, oregano, and hot sauce.

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 Knipp that is found in southeastern NE & parts of northern KS. Scottish Square Sausage (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic sausage from Scotland. Meat is half pork and half beef and very tender from bread. The subtle but distinct flavor is from nutmeg and freshly-ground coriander seeds. Slice a piece off and fry up for breakfast or dinner. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. They are older breeds of pigs with darker well-marbled meat. Berkshire Duroc TD Niche Pork Truebridge Rib Chop Fresh Belly $9 per lb. about .75 lb. each $5 per lb. 1 “lb.ish” pieces or đ bellies. Loin Chop $8 per lb. about .75 lb. each St. Louis Ribs $5.95 per lb. Tenderloin about 2.5 lbs. each (peeled) $10 per lb. about 1 lb. each Shoulder Trim Ground Pork Ready for stew, chili, etc. $6.50 per 1 lb. pack $4 per 1 lb. pack.

đ Head (skinless) $8 each about 4 lbs. each

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 .75 lb. each Prime + Top Sirloin (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each Prime + Sirloin Filet (BMS Grade 8+ Equivalent) $15.95 per lb. about .5 lbs. each Prime + Navel Short Ribs (BMS Grade 8+ Equivalent) $14 per lb. Cut into individual 3-in. ribs. 2 per pack. Each pack about 1.75 lbs. 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 Prime + Shaved Bottom Round READY SAT. $8 per 1 lb. pack (BMS Grade 8+ Equivalent) Extra-thin slices great for cheese steaks, Korean Bulgogi, Japanese Shabu-Shabu, Carpaccio, etc. 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) 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. Stew Meat $7 per 1 lb. pack (BMS Grade 8+ Equivalent) Cut from beyond USDA Prime American Wagyu Bottom Round. Hot Dogs $9 per lb. (5 links) Savory, snappy hot dog 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. Tenderloin Filet (from 8-year old Black Angus) $19.95 per lb. about 6 oz per steak, 1 steak per pack NY Strip (from a 7-year old Black Angus) $18 per lb. about 8 oz per steak Ground Beef (From 8 and 10 year old mature Black Angus) $7.50 per lb. Tallow (From 8 and 10 year old mature Black Angus) $3.50 per 8 oz. container Golden yellow rendered tallow

Beef Liver (from Grass Run Farms) LIMITED $3.25 per lb. Cut into đ inch-thick “steaks” about 1 lb. per pack

Fresh Poultry Local Free-Range Poultry from Plum Creek Farms (NE)

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

Chicken Breast FRESH & FROZEN $7.95 per lb. (about 1 – 1.25 lbs. per pack) pack of 2 boneless, skinless breasts

Chicken Thighs FRESH $3.50 per lb. for pack of 6

Chicken Wings FRESH $3.50 per lb. for pack of 6

Chicken Legs FRESH $2.95 per lb. for pack of 6

Chicken Liver FRESH & FROZEN $3 per 1 lb. pack

Chicken Feet $2.25 per 1 lb. pack

Chicken Backs $2.25 per lb.

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 $24 per lb. 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.

Goat Cheese Fresh local Goat Cheese from Honey Creek Creamery just across the river in Iowa. Incredibly rich, creamy and tangy. Fresh Chèvre $6 per 4 oz Cranberry & Horseradish Chèvre $6 per 4 oz Fresh Chèvre & Cream Cheese with Spicy Bacon & Onion Jam ONLY 1 LEFT $10 per 9 oz. container

Charcuterie

Fullblood Wagyu Smoked Salami (Fullblood Wagyu) $20 per pack (each pack about 1 lb.) A rich all-beef cotto- salami-style sausage. Seasoned with red wine, Madagascar green peppercorns, roasted garlic and more. Smoked over real wood fire of cherry & pecan. Slice & enjoy with cheese, wine, bourbon etc. Ventrèche Fumée (French Pancetta) $14 per lb. (unsliced) The best bellies from the Berkshire- Mangalitsa pigs are dry-cured with salt (no sugar) and black pepper and rolled tightly like Italian pancetta. After curing for 2-3 weeks, they are cold-smoked over oak. Can be used like pancetta but must be cooked.

Coppa Cotta (Berkshire - Mangalitsa) $14 per lb. for ¦ lb”ish” pieces This is essentially a dry-cured smoked Italian shoulder ham made from the well-marbled front shoulder (coppa) and spiced akin to pepperoni. Cappocolla but smoked and cooked and only aged a few weeks instead of months.

Rullepølse (Duroc pork & American Wagyu Beef) $10 per lb. (unsliced) Traditional Danish “lunchmeat.” Salted pork belly layered with thin-sliced beef and rolled up with a blend herbs and spices before simmering in aromatic stock for a few hours. It is pressed as it cools and can be sliced thinly. Italian Lardo (Idaho Pasture Pig) $14 per lb. (unsliced pieces) Traditional Italian Lardo from the pork belly fat or fat back. Seasoned with Madagascar pink peppercorns, fennel and garlic. After a month of dry-curing and pressing, it is dry-aged for weeks. Think of it as fatty pancetta. Amish-style Souse (headcheese) $10 per lb. A classic Amish-style headcheese with extra tang from pickle juice and apple cider vinegar. Pork heads simmer all day and then the meat is blended with reduced pork aspic, mustard, pickle relish, and 5-spice. Slice and enjoy with crusty bread and sweet mustard.

Cajun–Style Souse $10 per lb. A spicy and tangy souse (headcheese-like) filled with pickled pig feet & hearts, dry-cured bacon, roasted pig tongues and smoked ears. Set in a spicy & savory pig and chicken aspic. Slice and enjoy with crusty bread and sweet mustard. Pâté & Spreads

Smoked Mushroom & Walnut Pâté ONLY 1 LEFT (Local Shitakes & Oyster Mushrooms) $8 per 8 oz Rich creamy vegetarian pâté made with pecan- smoked local wood-grown shitakes and wood-grown oysters. 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 $5 per đ lb. container or $9 per 1 lb. container A classic ham salad made from dry-cured Duroc pork smoked over a real wood fire. Mixed with fresh ground pickle onion relish & mayo. Deviled Ham Salad $5 per đ lb. container or $9 per 1 lb. container Kicked up version of our regular ham salad (above) seasoned with horseradish, roasted red bell peppers, garlic chili sauce and Dijon. Spicy, but not too spicy. Pantry etc.

Local Salted Caramels (Perrennial Homestead) $10 per 5 oz bag Incredible caramels made just a few miles south of the shop in Ponca Hills by Ali or The Perrenial Homestead (previously Snowshoe Candy Co.).

Local Raw Honey (Bean Tree Homesteading) $10 per 10 oz jar Selling on consignment for the farmer. South Carolina-style Mustard BBQ Sauce $3.50 for đ pint or $7 per pint Tangy mustard & vinegar- based sauce sweetened with blackstrap molasses and brown sugar. Good as a marinade, glaze or finishing sauce. Black Crowe BBQ Rub $5 per 4 oz. container The same house-made rub we use for our popular Black Crowe Bacon. Features black pepper, coffee, garlic, brown sugar, chipotle pepper, onion and more. Great on beef, pork and chicken. Rub is all seasoning and contains no salt.

Tomato Bacon Chutney ONLY 2 LEFT $7 per 1/2 lb. container A sweet & spicy jam with an herby, earthy, garlicy notes from charred ramps, our dry-aged lardo, and Calabrian peppers. Pork Leaf Lard $6 per pint Rendered in-house from local heritage breed pigs. Best lard for baking. American Wagyu Beef Tallow $8 per pint Rendered in-house from American Wagyu fat. Full Blood Wagyu Beef Tallow (Local) $10 per pint or $8 per pint for 3 or more Rendered in- house from a local full blood long-fed Wagyu. Even softer and more “buttery” than our regular American Wagyu tallow (above). Grass-fed Tallow (From 8 and 10 year old mature Black Angus) $3.50 per 8 oz. container Golden yellow rendered tallow. Traditional Soap (Just fat & lye) $5 per bar Our rendered pork pork lard, Wagyu beef tallow and even buffalo tallow turned into soap by local Annie Rae Soaps, Nothing added but lye & distilled water to make traditional soap. German White Garlic $1.50 each A good strong locally-grown garlic. Use for cooking or even keep a few bulbs to plant in your garden this fall.