Catering Menu

Total Page:16

File Type:pdf, Size:1020Kb

Catering Menu Appetizer Trays Dessert Trays International Sausage & Cheese All trays 5 person minimum Platter Fresh-Baked Cookies - $1.75 A selection of European-style sausages Assortment of chocolate chunk, oatmeal JJ that includes Polish kielbasa, Ukrainian raisin and sugar cookies. kielbasa, German hunter sausage & veal Fresh-Baked Cookies & Brownies International & pork kabanos. Cheese selection $2.25 Delicatessen includes mild Dutch Edam, Ukrainian Assortment of chocolate chunk, oatmeal Abbatsky, NY State cheddar, Polish raisin, sugar cookies, chewy Rocky Road & Catering Holldamer, Ukrainian smoked Swiss. chocolate chip brownies. $4.75 per person, 5 person Polish-Style Cheese Cake - $2.50 Menu minimum A dense ricotta cheese cake with peaches Polish Marble Cake - $2.5 International Sausage, Salami & Delicious, light marble cake Cheese Platter Assorted Cakes Tray - $2.50 A selection of European-style sausages & Our marble cake, ricotta cheese cake & salamis that includes Polish kielbasa, chewy brownies 174 Pike Street Ukrainian kielbasa, German hunter (in between Dad’s & the sausage & veal & pork kabanos, What Makes us Laundromat) German Cerevlat salami, Paris salami, Port Jervis, NY Genoa salami. Cheese selection includes Unique? (845)858-1142 mild Dutch Edam, Ukrainian, Abbatsky, We start with the finest, freshest NY State cheddar, Polish Holldamer, ingredients such as our in-house roasted, We Accept All Major Credit Ukrainian smoked Swiss. seasoned top round, authentic Polish Cards $5.00 per person, 5 person kielbasa, delicious Polish ham, imported Delivery Can be Arranged, minimum cheeses and the best homemade stuffed Port Jervis, Matamoras and International Cheese Platter cabbage in Tri-States. All of our meats are Immediate Surrounding Area Choose from our 28 cheeses to make it from smaller processors and in some cases still made by hand, such as our delicious Tuesday – Friday, 9AM – 6PM your own! Saturday 9AM – 5PM $4.25 per person, 5 person minimum Forest Pork Store offerings. And we have over 65 meats & cheeses to choose from! Closed Sunday & Monday We’re not the least expensive in town but we think we are the best! Give us a try Want a customized and we guarantee 100% satisfaction with tray – we can do that your selection – you have my promise! too! Robert Bloomer, proprietor Sandwiches Trays Hot Offerings Assortment of bread; rye, hard roll, whole Meat & Cheese Trays wheat, pumpernickel, wrap or gluten-free. Onions, tomatoes, lettuce, mayo, mustard Golabki (Stuffed Cabbage) & Polish half sour pickles served on the side. The JJ Deli-Best Savory cabbage stuffed with a A scrumptious selection including our combination of pork, beef, veal, seasonings The Domestic house-roasted, seasoned top round of Select from house-roasted, seasoned top & a little rice for binding. Served with round of beef, smoked turkey or house- beef, house-roasted or smoked turkey tomato sauce. roasted turkey, Polish ham, bologna, pork breast, Polish Ham, Roasted Chicken ½ Pan (12 pcs) - $33.00 loaf, roast chicken, chicken with parsley, Breast, savory pork loaf, German chicken sausage, salami. Paired with your Full Pan (24 pcs) - $65.00 choice of cheeses (see list). Cervelat salami, Polish-style bologna. $7.50 per person, minimum 5 people Paired with your choice of cheeses (see The International list). Kapusta - Polish Kielbasa and Select from Polish ham, German ham, $6.75 per person, 5 person minimum German bologna, Imported salami, house- Sauerkraut roasted, seasoned top round of beef, Polish Kielbasa stewed with our delicious smoked turkey or house-roasted turkey, International Delight homemade sauerkraut. bloodwurst, country head cheese, tongue bologna, roast chicken, chicken with A selection of European-style meats: ½ Pan (serves 8 people) - $34.00 parsley, chicken sausage. Paired with Polish ham, German ham, German Full Pan (serves16 people) - $65.00 your choice of cheeses (see list). $7.25 per person, minimum 5 people bologna, Imported salami, house-roasted, seasoned top round of beef, smoked turkey or house-roasted turkey, Jumbo Bean & Ham Stew Box Lunches All include sandwich w/your bloodwurst, country head cheese, tongue A mélange of jumbo lima beans, stewed choice of cheese, water bologna, roast chicken, chicken with with seasonings in a tomato sauce with or soda, side salad, fruit, chips & Polish half-sour pickle parsley, chicken sausage. Paired with Hunter bacon, Polish Kielbasa & Polish your choice of cheeses (see list). Ham Choose from $7.00 per person, 5 person minimum ½ Pan (serves 8 people) - $34.00 House-roasted, top round of beef …. $8.50 The “Italian” …………………………….. $7.75 Full Pan (serves16 people) - $65.00 House-roasted or smoked turkey…...$7.25 Lettuce, tomatoes, onions, pickles, Pastrami ………………………………….$8.50 German Bologna ………………………. $6.75 condiments also available. Ham-Polish, Black Forest or Garlic $6.75 Choose our bakery-fresh breads to Polish-style Pork Loaf ……………… $6.75 complement your platter. Polish Peasant Stew Vegetarian …………………………...... $6.00 A savory tomato & beef Chicken-Sausage, w/Parsley, broth, with cabbage, green Roasted or In Aspic ………….… $6.50 Pork Loin w/Paprika ……………….. $6.50 peppers, onions, assortment Cheese – Your Choice ……………… . $6.00 Salads of sausages, bacon & ham – German Liverwurst ……………........ $6.75 German Potato $3.50 per pound hearty & delicious! Imported Salami-Your Choice …….. $8.50 The “Polish” ……………………………. $6.75 Deli Potato $3.50 per pound ½ Pan (serves 8 people) - $34.00 Macaroni $3.25 per pound Full Pan (serves16 people) - $65.00 Add a fresh-baked cookie for $.50 or a Cole Slaw $3.25 per pound chewy brownie for $1.50 Claremont $3.50 per pound May we suggest our authentic Polish rye to complement your selection? Only $2.00 per loaf.
Recommended publications
  • Leo's Delicatessen Offers Daily Specials. Inquire by Visit Or Phone
    Leo’s Delicatessen Leo’s Delicatessen is open the following offers daily hours to serve you. specials. Inquire Weekdays by visit or phone Monday - Thursday 11:00am - 7:00pm for today’s Friday 11:00am - 4:00pm selection. Traditional NY Weekends Saturday - Closed Delicatessen food Sunday - 11:00am-6:00pm served right here in Rochester, NY! Leo’s accepts cash and credit cards as forms of payment. 585/784-6825 Established 2008 Leo’s Deli is a service of the Jewish Home of Rochester 2021 Winton Road S. Rochester, NY 14618 585/784-6825 Soups Signature Sandwiches Traditional Favorites Leo’s Delicatessen uses only the freshest Delicatessen specialties offered every day at Leo’s. Choose from the following traditional ingredients when preparing their soups. Sandwiches are served with kosher dill pickle, and choice delicatessen favorites. Each day we offer a specialty ‘Soup of of cole slaw, macaroni or potato salad. the Day’. Be sure to ask us for today’s Knish $3.50 A classic deli favorite. special! Hot Corned Beef $10.95 A Jewish Home favorite! Corned Beef, tender and piled Latkes $3.50 Soup of the Day $2.75 cup high, served on Rye bread. Served with apple sauce and tofutti $3.50 bowl A delicious homemade soup sour cream. $8.75 quart $10.95 prepared fresh daily. Hot Pastrami Supremely delicious beef pastrami. Stuffed Cabbage $5.95 Matzo Ball Soup $2.75 cup Ground beef and rice cooked in $3.50 bowl Just like mom makes! cabbage leaves and served with a tangy $8.75 quart Traditional Deli Sandwiches tomato sauce.
    [Show full text]
  • July 26, 2019
    d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S NEW 2-PIECE DESIGN CHEESE REPORTER Precise shreds with Urschel Vol. 144, No. 6 • Friday, July 26, 2019 • Madison, Wisconsin USDA Details Product Purchases, US Milk Production Rose 0.1% In June; Other Aspects Of Farmer Trade Aid Second-Quarter USDA’s Ag Marketing vice (FNS) to food banks, schools, a vendor for distribution to indus- Output Down 0.1% Service To Buy $68 Million and other outlets serving low- try groups and interested parties. Washington—US milk produc- income individuals. Also, AMS will continue to tion in the 24 reporting states In Dairy Products, Starting AMS is planning to purchase an host a series of webinars describ- during June totaled 17.35 billion After Oct. 1, 2019 estimated $68 million in milk and ing the steps required to become pounds, up 0.1 percent from June Washington—US Secretary of other dairy products through the a vendor. 2018, USDA’s National Agricul- Agriculture Sonny Perdue on FPDP. Stakeholders will have the tural Statistics Service (NASS) Thursday announced details of the AMS will buy affected products opportunity to submit questions to reported Monday. $16 billion trade aid package aimed in four phases, starting after Oct. be answered during the webinar. The May milk production esti- at supporting US dairy and other 1, 2019, with deliveries beginning The products discussed in the mate was revised upward by 18 agricultural producers in response in January 2020.
    [Show full text]
  • Meat and Muscle Biology™ Introduction
    Published June 7, 2018 Meat and Muscle Biology™ Meat Science Lexicon* Dennis L. Seman1, Dustin D. Boler2, C. Chad Carr3, Michael E. Dikeman4, Casey M. Owens5, Jimmy T. Keeton6, T. Dean Pringle7, Jeffrey J. Sindelar1, Dale R. Woerner8, Amilton S. de Mello9 and Thomas H. Powell10 1University of Wisconsin, Madison, WI 53706, USA 2University of Illinois, Urbana, IL 61801, USA 3University of Florida, Gainesville, FL 32611, USA 4Kansas State University, Manhattan, KS 66506, USA 5University of Arkansas, Fayetteville, AR 72701, USA 6Texas A&M University, College Station, TX 77843, USA 7University of Georgia, Athens, GA 30602, USA 8Colorado State University, Fort Collins, CO 80523, USA 9University of Nevada, Reno, NV, 89557, USA 10American Meat Science Association, Champaign, IL 61820, USA *Inquiries should be sent to: [email protected] Abstract: The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexi- con for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. Two primary catego- ries of terms were considered. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat. The second regarding terms describing the processing of meat. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes.
    [Show full text]
  • Cured and Air Dried 1
    Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
    [Show full text]
  • Char Siu Pork
    Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part.
    [Show full text]
  • Our Product List Our Product List at a Glance at a Glance
    385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 OUR PRODUCT LIST OUR PRODUCT LIST AT A GLANCE AT A GLANCE FRESH CUT BEEF Pork Loin Chops BACON FRESH CUT BEEF Pork Loin Chops BACON Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon New York Strip Steak Lard *Apple Cinnamon Bacon New York Strip Steak Lard *Apple Cinnamon Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Flank Steak *Pulled Pork w/Sauce Flank Steak *Pulled Pork w/Sauce Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Soup Bones Smokehouse
    [Show full text]
  • Delicatessen Catering
    PARTY SLOPPY JOES 12 Serves 6 to 7 peop ...............................le ... 22 – 24 pieces per tray 14 Serves 9 to 10 peop ...............................le . 36. – 38 pieces per tray 12" Party Joes 12" Salad Party Joe Ham .................................................... 40.00 Tuna .................................................... 45.00 Turkey ................................................. 41.00 Egg Salad ............................................. 39.00 TRIO .................................................... 42.00 Chicken Salad ..................................... 42.00 Corned Beef ........................................ 43.00 Pastrami .............................................. 43.00 Individual Sandwiches Roast Beef ........................................... 43.00 per sandwich Grilled Chicken and 14" Party Joes Roasted Peppers ............................ $9.95 Eggplant, Fresh Mozzarella, Ham .................................................... 50.00 Roasted Peppers .............................. 9.95 Turkey ................................................. 51.00 Grilled Vegetables ................................. 9.95 Roast Beef ........................................... 53.00 Sloppy Joes ......................................... 10.00 Open 7 Salad s TRIO ................................................... 52.00 Days Cold Cut s Corned Beef ........................................ 53.00 in quarters on rye, wraps or roll A Sloppy Jo e .................. 9.50 Week Sandwiche s Tea Sandwiches Consists of Tuna, Egg
    [Show full text]
  • Meat Curing and Sodium Nitrite
    MEDIA MYTHCRUSHER Meat Curing and Sodium Nitrite The use of nitrite to produce cured meats like salami, ham, bacon and hot dogs, is a safe, regulated practice that has distinct public health benefits. However, much confusion and even mythology surrounds nitrite. Being mindful of key words and statistics and providing appropriate context can help reporters improve the accuracy of their coverage and the information that is passed on to readers and viewers. We’ve compiled ten tips to improve accuracy when writing about the use of sodium nitrite in cured meats. #1: Nitrite is not ‘unnatural’. Before the terms nitrate and nitrite are often used refrigeration was available, humans salted and interchangeably, meat companies mainly use dried meat to preserve it. It was discovered sodium nitrite to cure meat, not sodium nitrate. that the nitrate in saltpeter was extremely At the turn of the 20th century, German effective in causing a chemical reaction known scientists discovered nitrite (and not nitrate) as “curing.” Not only did this give meat a was the active form of these curing salts. When distinct taste and flavor, it also preserved it and added directly, rather than as nitrate, meat prevented the growth of Clostridium botulinum, processors can have better control of this which causes botulism. important curing ingredient and more closely manage how much they are adding. Later on, scientists came to understand that nitrate naturally found in the environment #3: Cured meats are a miniscule source of converts to nitrite when in the presence of total human nitrite intake. Scientists say that certain bacteria.
    [Show full text]
  • The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
    [Show full text]
  • DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140
    DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140 Your Name: P/U Time: Special Instructions: Build Your Own Sandwich $7.99 Build Your Own Hot Sandwich $8.99 Fillings - choose up to 2 to equal ¼ lb. □ Roast Beef □ Turkey ________________ □ Tuna Salad □ Corned Beef □ Chicken _______________ □ Chicken Salad_________ □ Pastrami □ Ham __________________ □ Egg Salad □ Salami _____________ □ Mortadella □ PB&J ($2.99) □ Coppa □ Bologna _______________ □ Other________________ Cheeses - choose 1 □ Swiss □ Cheddar □ American □ Meunster □ Havarti □ Jack □ Pepper Jack □ Provolone □ Cream Cheese □ Brie □ Other________ □ _____________ Breads □ Sweet French Roll □ Dutch Crunch □ Wheat Roll □ Rye (L/D/M) □ Sourdough French Roll □ Sliced White □ Sliced Wheat □ 9–Grain □ Ciabatta Roll □ Sliced Sourdough □ Multigrain Wrap □ Focaccia Spreads Basics Goodies Extras $3. ea. □ Oil □ All □ Bacon (5 slices) □ Extra Meat (2 oz.) □ Vinegar □ Lettuce □ Cucumber □ Extra Cheese □ Mayonnaise □ Tomato □ Roasted Red Pepper □ Imported Prosciutto □ Yellow Mustard □ Onion □ Jalapeño □ Fra’mani Salame □ Honey Mustard □ Pickle □ Walnuts □ Double Bacon □ Stone Gnd. Mustard □ Peppers □ Sunflower Seeds □ Other___________ □ Dijon Mustard □ Sprouts □ Avocado □ _______________ □ “BIYN” Mustard □ Horseradish Sauce □ Pesto □ Hummus Voted the best sandwich in Lamorinda □ Olive Tapenade by the Patch reader’s choice poll. □ Cranberry Thank You! DIABLO FOODS • 3615 MT. DIABLO BOULEVARD • LAFAYETTE, CA 94549 • 925-283-0737 DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140 Your Name: P/U Time: Special Instructions: SPECIALTY COLD SANDWICHES $7.99 □ CRANBERRY FOOL -Smoked turkey, Brie and Cranberry Sauce, on a sourdough French roll. □ ITALIAN COMBO -Coppa, Danish ham, Mortadella, salame, provolone, lettuce, tomato, onions, pepperoncini, oil and vinegar, served on a sourdough French Roll. □ ITALIANO AMORE -Fresh Mozzarella, basil, roasted tomatoes, onion, oil and vinegar, on a sour baguette.
    [Show full text]
  • PPI for Meats, Poultry, and Fish
    PPI for Meats, poultry, and fish Nov 13, 2019 2 https://www.GetArgon.io 3 PPI (historical) for meats, poultry, and fish PPI or Producer Price Index (also known as wholesale price index) for meats, poultry, and fish. PPI data is normalized with price for 1982 = 100. The PPI value presented here is the average of the monthly value for each year. Includes the following: meats, beef and veal products, fresh or frozen, beef, fresh/frozen variety meats, not canned or made into sausage, made in slaughtering plants, veal, fresh or frozen, not canned or sausage, made in slaughtering plants, beef, fresh/frozen whole/half carcass, not canned or made into sausage, misp, beef, fresh/ frozen, primal and subprimal cuts, made in slaughtering plants, lamb/mutton, fresh or frozen, not canned or made into sausage, made in slaughtering plants, pork products, fresh, frozen, or processed, except sausage, pork, fresh/ frozen, unprocessed, all cuts, except sausage, made in slaughtering plants, pork, processed or cured, not canned or made into sausage, pork, processed or cured, not canned or made into sausage, made in slaughtering plants, pork, processed or cured, not canned or made into sausage, mfpc, pork, sweet-pickled, dry-cured, or dry salt, not canned or made into sausage, mfpc, smoked hams and picnics, excluding canned, made from purchased carcasses, smoked slab bacon, made from purchased carcasses, smoked sliced bacon, made from purchased carcasses, other smoked pork, not canned or made into sausage, made from purchased carcasses, boiled ham, barbecue pork,
    [Show full text]
  • Ethnic.Sausage.Pdf
    Ethnic Sausage 65 South Barrington Road | Barrington, IL 60010 | www.rosepacking.com | ph (847) 381-5700 | Toll Free (800) 323-7363 | fax (847) 381-9436 Italian Sausage Rose Italian Sausage is made with 70% lean fresh pork trimmings, whole and cracked fennel seed and natural seasonings. Our sausage is MSG Free, allergen free and have no cereal or soy fillers. Description Pack Size Italian Links 4:1 10 LB Box Frzn talian Links 5:1 10 LB Box Frzn Italian Rope 2 x 5 LB coils 10 LB Box Frzn Italian Bulk 2 x 5 LB Bags 10 LB Box Frzn Italian Link 4:1 HOT 10 LB Box Frzn Italian Rope HOT 2 x 5 LB coils 10 LB Box Frzn Italian Bulk HOT 2 x 5 LB Bags 10 LB Box Frzn Italian Bulk HOT 4 x 2.5 LB Bags 10 LB Box Frzn Fully Cooked Italian 4:1 Links 10 LB Box Frzn Fully Cooked Italian 5:1 Links 10 LB Box Frzn Fully Cooked Italian Sausage Bias Sliced 10 LB Box Frzn Bratwurst Rose authentic Bratwurst comes in both Wisconsin style course ground Bratwurst, and German style White Bratwurst. Delicious grilled and served on a bun, in a salad, or on a bed of sauerkraut. If you love Brats, you’ll love Rose Brats! Description Pack Size Rose Bratwurst Links 4:1 10 LB Box Frzn Rose Bratwurst Links 5:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 4:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 5:1 10 LB Box Frzn Rose Cooked White Bratwurst 2 x 5 LB Bags 10 LB Box Frzn More information about Rose Ethnic Sausages call 847-381-5700 Specialty Ethnic Knockwurst – One of the great German sausages, an authentic blend of pork and beef with a hint of garlic.
    [Show full text]