DOCSLIB.ORG

GLI ANTIPASTI / Appetizers Salumi & Formaggi $11.99/$22.99 Calamari

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
GLI ANTIPASTI / Appetizers Salumi & Formaggi $11.99/$22.99 Calamari GLI ANTIPASTI / Appetizers Salumi & Formaggi $11.99/$22.99 Our chef selection of Italian cheeses, meats, marinated vegetables & mixed Mediterranean olives Calamari Fritti $8.99 Deep fried squid, rings and tentacles, served with our plum tomato sauce and lemon Mozzarelle Fritte $7.99 Breaded fresh mozzarella triangles, deep-fried to golden brown served with our plum tomato sauce Ravioli Fritti $5.99 Deep-fried breaded Ravioli, served with plum tomato sauce Jumbo Chicken Wings $8.99/$14.99 Aztec (Hot), Teriyaki, Sweet-sour or BBQ, celery, carrot sticks, blue cheese, offered single (7) or (14) pc Mussels and Chorizo Sausage $9.99 P.E.I cultured mussels, sautéed in olive oil, garlic, chorizo, white wine and plum tomato sauce Meatball Bruschetta $6.99 Two house made meatballs, topped with roasted red bell peppers and mozzarella cheese, served over garlic toast. LE ZUPPE / Soups • Pasquale’s famous black forest and porcini mushroom soup • Italian vegetables minestrone soup (gf) Cup: $ 3.49 Bowl: $5.49 LE INSALATE / Salads Grilled Chicken $3.00 / Grilled Steak Tips $6.00 / Grilled Shrimp (4) $5.00 Grilled Tuna Steak or Salmon $8.00 Crab Cake $4.00 / Anchovy filets $.65 Caesar Salad / Side Caesar $7.99/$5.00 Romaine, homemade Caesar dressing, parmesan, garlic croutons Giardino/Garden Salad / Side Giardino $7.99/$4.00 Baby mix greens, cherry tomatoes, cucumbers, carrots, red onions, pepperoncino, Beets & Goat cheese salad $10.99 Arugula, beets, orange segments, candied walnuts, cherry tomatoes, lemon vinaigrette, goat cheese & balsamic glaze BBQ Chicken Salad Chopped salad, black beans corn salsa, ranch dressing, topped with bbq chicken and fried tortilla strips Apple, Walnut & Strawberry Salad $10.99 Arugula, apples, strawberries, candied walnuts, lemon mustard vinaigrette, drizzled with balsamic glaze Caprese Salad $9.99 Vine ripe tomatoes, fresh mozzarella, and arugula, drizzled with infused olive oil, basil, sea salt and balsamic glaze. Crab Cake Salad $12.99 Arugula, bacon bits, orange segments, finely sliced shallots, lemon mustard vinaigrette, topped with one crab cake PANUOZZI / Sandwiches With homemade fries, sub Onion Rings or Coleslaw add $1.00 Italian Sandwich $10.75 Brick oven baked bread, salami, ham, peperoni, provolone, arugula, tomatoes, olives and drizzled with olive oil Veal or Chicken Parmigiana Sandwich $10.99/$9.99 Italian plum tomato sauce & mozzarella cheese Bacon Burger $9.99 (8-oz.) Angus burger, mozzarella, lettuce, tomatoes & bacon on a potato roll PIATTI TRADIZIONALI / Traditional Pasta Dishes Add Grilled Chicken $3.00 / Grilled Steak Tips $6.00 / Grilled Shrimp (4) $5.00 / Grilled Tuna Steak $8.00 / Grilled Salmon $8.00 Braised Short Rib Ravioli $15.99 Slowly braised Certified Angus short rib, caramelized onions, puréed carrots, and mozzarella (jumbo round) Meat Stuffed Lasagna $13.99 Egg-Pasta layered with Bolognese sauce, ricotta and mozzarella Eggplant Parmigiana / homemade fettuccine $13.99 Deep fried eggplant rolled with fresh mozzarella topped with plum tomato sauce and mozzarella Meatballs or Sausage or Combo / Spaghetti $13.99 Two meatballs or Two Sausage or a Combination of both Gnocchi Bolognese $15.99 Homemade Bolognese sauce, Parmigiano Reggiano cheese Fettuccine Broccoli Alfredo $13.99 Roasted garlic cream sauce, broccoli florets and parmesan Ravioli Vegetariani Alla Genovese $15.99 Portobello and spinach ravioli with basil pesto and parmesan Ravioli Al Pomodoro & Basilico $11.99 Cheese ravioli, topped with our plum tomato sauce and fresh basil Tortellini Carbonara $15.99 Five cheeses trio color tortellini, diced pancetta bacon, shallots, peas, sundried tomato pesto, white wine and cream Frutti Di Mare $25.99 Mussels, clams, calamari, shrimp, scallops, half lobster tail, garlic, white wine & plum tomato sauce Lobster Ravioli $24.99 Sun-dried tomato pesto, cream, half lobster tail and parmesan Gamberi Fradiavolo $20.99 Shrimp, olive oil, garlic, italian herbs, white wine, crushed red pepper and plum tomato sauce Capesante Scampi $22.99 Jumbo scallops, olive oil garlic, italian herbs, white wine Pesce / Fish Dishes Fish & Chips $11.99 Haddock, homemade beer batter, tartar sauce & lemon wedge Fish Amalfi Taco $12.99 Three flour tortillas, fried haddock, cucumber, cilantro, & tomato relish, lettuce, jack and cheddar, & black truffle aioli Baked Haddock $15.99 Lemon, wine and Italian herbs, served with mashed & daily vegetable or angel hair pasta. VITELLA & POLLO / Veal and Chicken Dishes Substitute mashed potato and vegetable $2.00 Vitella or Pollo Parmigiana / Homemade Fettuccine $13.99/$12.99 Breaded veal or chicken, topped with plum tomato sauce, parmesan and mozzarella cheese Vitella or Pollo Ai Gamberi / Homemade Fettuccine $22.99/$21.99 Veal medallions or chicken, jumbo shrimp, roasted garlic cream & provolone cheese Vitella or Pollo Saltimbocca / Capellini $21.99/$20.99 Veal medallions or chicken topped with prosciutto, sage, marsala wine and veal stock Vitella or Pollo Marsala / Capellini $21.99/$20.99 Veal or chicken, black forest mushrooms, sage, marsala wine and veal stock Vitella or Pollo Piccata / Linguine $21.99/$20.99 Veal or chicken, olive oil garlic, Italian herbs, white wine capers, lemon and stock Pollo Pasquale / Fettuccine $20.99 Pan roasted chicken breast, stuffed with prosciutto, fontina cheese and spinach, topped with garlic cream LA GRIGLIA / GRILLED ITEMS Served with house mashed potato and daily vegetables Grilled Steak tips $16.99 10 oz. marinated steak tips with olive oil and Pasquale’s mixed herbs, grilled to your liking NY Sirloin steak $21.99 12 oz. seasoned with Pasquale mixed seasonings, grilled to your liking Pork Ossobuco $18.99 Slow braised with onions, celery, garlic, carrots, red wine and demi glaze CONTORNI / Side dishes Risotto 4.99 Sautéed daily vegetables $2.99 Sausage or Meatball $2.99 ea Sautéed Spinach $4.99 Garlic Bread $3.99 Gluten free pasta (penne) $8.00 Mashed potatoes $2.99 ROSSO PIZZA / Brick Oven Pizza with red sauce Add a House salad $4.00 / Caesar salad $5.00 12” Inch / 16” Inch Regina Margarita D.O.P $9.49/$15.99 Crushed tomato, Italian buffalo mozzarella, EVOO, parmesan cheese and basil Margarita Americana $7.49/$11.99 Our Cheese pizza, crushed tomatoes, mozzarella, EVOO, parmesan cheese and basil Roma-Roma Pepperoni $8.99/$13.99 Crushed tomatoes, pepperoni, mozzarella, fresh basil and Parmesan cheese Vegetariana $9.49/$15.99 Crushed tomatoes, grilled vegetables, spinach and cherry tomatoes, mozzarella, EVOO, & parmesan cheese Fiery Hawaiian Loca $9.49/$15.99 Crushed tomato, ham, bacon, pineapple, jalapenos, provolone, fontina and mozzarella cheese Carne / Meat Lovers $9.49/$15.99 Crushed tomatoes, sausage, ham, meatballs, salami, bacon, EVOO, mozzarella, basil and parmesan cheese BIANCO PIZZA / Brick Oven Pizza with white sauce Cinque Formaggi (Five Cheeses) $8.49/$14.99 Roasted garlic cream base, provolone, fontina, mozzarella, parmesan and ricotta cheese Pancetta and Caramelized Onions $8.49/$14.99 Roasted garlic cream base, oven-roasted white onions, mozzarella, parmesan cheese, basil and pancetta bacon Pollo & Basil Pesto $9.49/$15.99 Homemade basil pesto, grilled & diced chicken breast, mozzarella and parmesan cheese Grilled Chicken B.B.Q $9.49/$15.99 Ranch dressing base, Jack, cheddar & mozzarella cheese, topped with grilled BBQ chicken breast Grilled Chicken Buffalo $9.49/$15.99 Blue cheese base, Jack, cheddar & mozzarella cheese, Our Aztec hot sauce, bacon bits and diced chicken Island of Greece $8.49/$13.99 Garlic, Italian herbs and olive oil base, spinach, fresh cherry tomatoes, Kalamata olives and feta cheese. ADDITIONAL PIZZA TOPPINGS Meats: $1.25 –Cooked Ham, Salami, Grilled Chicken, Grilled Beef, Sliced Pepperoni, Sweet Sausage, Chorizo Sausage, Meatballs, Pancetta Bacon, Shaved Prosciutto, Anchovies, hamburger, Cheeses: $1.00 - Ricotta, Goat Cheese, Mozzarella, Buffalo Mozzarella, Provolone, Fontina Cheese, Feta, Crumble gorgonzola. Vegetables: $ .75 -Mushrooms, Caramelized Onions, Garlic, Roasted Red Bell Peppers, Fresh Basil, Arugula, Spinach, Cherry Tomatoes, Artichokes Hearts, Kalamata Olives, Black Sliced Olives, Jalapenos, Sun Dried Tomatoes, Fried Eggplant, broccoli .
Load more

Recommended publications
  • 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]
  • First Thoughts the Cheeses Charcuterie Plate Housemade Pate, Surreyano
    first thoughts the cheeses Charcuterie Plate Housemade Pate, Surreyano Ham, Toscano Salami, Caper Berries, Whole Grain Served with Baguette & Walnut Bread Mustard 10 Merguez Corn Dog Spanish Style Lamb Sausage, Cornmeal Batter, Gourmet Popcorn, Mustard Sauce Cheese is served in approxiamately 1 oz. portions. 7 Grilled Flat Bread Mini "Rustic Pizza", one cheese 4 Chef's Selection of Daily Ingredients 8 Stuffed Peppadew Peppers Small Sweet/Spicy Peppers, three cheese 12 Filled with Herb & Olive Ricotta Cheese 8 Tomato & Caramelized Onion Soup 6 five cheese 19 Veggies & Dip Seasonal Raw Vegetables, Ginger & Tomato Dip 4 Braised Pork Foreshank Slathered with a Barbecue Sauce, Rainbow Ridge "Meridian" Goat / NY Red Cabbage Slaw 11 Firefly Farms "Mountain Top Blue" Goat / MD greens Tumalo Farms "Tumalo Classico" Goat / OR Mesclun Fresh Herbs, Roasted Shallots, Seasonal Hudson Valley Camembert Sheep / NY Grilled Vegetables, Lemon Vinaigrette 7 Baby Arugula & Watercress Shaved Serrano Ham, Sally Jackson Sheep Raw Sheep / WA Crme Fraiche, Balsamic Vinaigrette 8 Shrimp Salad Baby Red Oak, Clementine Major Farms "Vermont Shepherd" Sheep / VT Vinaigrette 10 Warm Frisee Lardons, Poached Egg, White Wine Shepherd's Way "Big Woods Blue" Sheep / MN Vin 9 Grilled Caesar Romaine Hearts, White Anchovies 8 Cowgirl Creamery "Mt. Tam" Cow / CA Add Chicken 13 Add Shrimp 15 Meadow Creek Dairy "White Top" Cow / VA thoughts on bread Chaples "Cave Aged" Raw Cow / MD hot Uplands Cheese "Pleasant Ridge Reserve" Cow / WI Grilled Gruyere & Ham Dijon Mustard, on White 8 Hooks "Gorgonzola" Cow / WI Grilled Humboldt Fog & Pear on White 7 Carr Valley "Gran Canaria" Goat / Sheep / Cow / WI Grilled Pleasant Ridge W.
    [Show full text]
  • Fra' Mani Handcrafted Foods Introduces New Artisan Hams
    FOR IMMEDIATE RELEASE CONTACT: Sarah Kim Fra’ Mani Handcrafted Foods: 510.526.7000 [email protected] FRA’ MANI HANDCRAFTED FOODS INTRODUCES TWO NEW ARTISAN HAMS BERKELEY, CA (May 8, 2015) -- Fra’ Mani Handcrafted Foods, a leading artisanal producer of salumi, is proud to announce the expansion of its successful cooked salumi line of products with two new artisan hams: ● Fra’ Mani Sweet Apple Ham ● Fra’ Mani Hot Ham Fra’ Mani Sweet Apple Ham and Hot Ham are the latest additions to the company’s popular cooked deli meat line, which consists of Classic Mortadella, Salame Rosa (salame cotto), Rosemary Ham, Smoked Ham, Roasted Pork Loin, Turkey Galantine and Spicy Capicollo. Fra’ Mani Sweet Apple Ham will be available to Fra’ Mani distribution partners beginning May 20, 2015, and Hot Ham beginning June 3, 2015. “This expansion of our cooked salumi line provides consumers with greater variety and access to Fra’ Mani products” said Paul Bertolli, Fra’ Mani Founder & Curemaster. Fra’ Mani Sweet Apple Ham comprises three major muscles of the pork leg - inside round, outside round and eye of round. The legs are trimmed carefully, leaving a thin layer of flavorful cover fat on the outside. The muscles are lightly brined, formed by hand into a teardrop shape, trussed, and lightly smoked over natural hardwood. Fra’ Mani Sweet Apple Ham has an appealing light pink complexion and is infused with the flavors of apple juice and brown sugar, two major components of the brine. Fra’ Mani Hot Ham is made from the knuckle of the pork leg, situated above the shank on the bottom of the pork leg.
    [Show full text]
  • CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
    CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
    [Show full text]
  • Ham and Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Ham and Food Safety ams: They can be fresh, cook-before-eating, cooked, picnic, and country types. There are so many kinds, Hand their storage times and cooking times vary. This background information serves to carve up the facts and make them easier to understand. Definition Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term “fresh” as part of the product name and is an indication that the product is not cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat.” The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color. Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions. Hams that are not ready-to-eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel (label) indicating the product needs cooking, e.g., “cook thoroughly.” In addition, the label must bear cooking directions.
    [Show full text]
  • The Tasty World of Charcuterie
    Welcome to the DISCOVER THE FLAVORS Tasty World of Charcuterie IN YOUR CHARCUTERIE BOX Charcuterie (SHär’kooduh-ree) is how the French refer to smoked, cured or cooked meats. This box of charcuterie is packed with exciting flavors you’re sure to enjoy. These traditional methods of preservation were perfected in the days before refrigeration. Our charcuterie collections contain different combinations of the products below.* Bon appétit! You’ve probably already enjoyed charcuterie; ever had bacon, salami or ham? Pork Saucisson Sec: Ready-to-eat dry-cured pork sausage, similar to salami Slice thinly and serve with black truffle butter on bread, or pizza; dice for carbonara MAKING A CHARCUTERIE PLATE Duck Saucisson Sec: Ready-to-eat dry-cured duck sausage with warming spices A charcuterie plate is probably one of the easiest, Slice thinly and serve on charcuterie board; crumble and add to fried rice and most impressive appetizers to serve. 1. On a board or platter, arrange an assortment of ready-to-eat charcuterie. Wild Boar Saucisson Sec: Ready-to-eat dry-cured wild boar sausage, robustly flavored Dice, add to pasta salad; slice thinly for cheese and charcuterie plate 2. Add a variety of complementary sides and condiments. Our recommendations - items likely in your pantry or readily available Black Truffle Butter: Ready-to-eat butter studded with pieces of black truffle at your local grocer - include: Pairs well with eggs, bread, potatoes, pasta or popcorn; add a dollop to a steak before serving; • Something acidic like cornichons/tart pickles, mustard or olives add to a charcuterie plate; pair with saucisson sec on a slice of bread • Something sweet like chutney, raw and/or dried fruits such as figs, grapes or melon Chorizo Sausage: Ready-to-eat fully-cooked heritage-breed pork sausage with a little spice • Sliced rustic bread and/or plain crackers Slice and serve at room temperature on charcuterie board; sauté or grill for paella, soups or stews A hearty red wine always pairs well with a charcuterie plate.
    [Show full text]
  • Cured Meat Products
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Mountain Forum Cured Meat Products Introduction Meat is a valuable nutritious food that if untreated will spoil within a few days. However, there are a number of preservation techniques that can be used at a small scale to extend its shelf life by several days, weeks or months. Some of these processing methods also alter the flavour and texture of meat, which can increase its value when these products are sold. This Technical Brief gives an overview of the types of cured meat products that are possible to produce at a small scale of operation. It does not include sausages, burgers, pâtés and other ground meat products. These are more difficult to produce at a small scale because of the higher costs of equipment and the specialist technical knowledge required, or because they pose a greater risk of causing food poisoning. Spoilage, food poisoning and preservation Meat can support the growth of both bacteria and contaminating insects and parasites. It is a low-acid food, and if meat is not properly processed or if it is contaminated after processing, bacteria can spoil it and make it unacceptable for sale. Dangerous bacteria can also grow on the meat and cause food poisoning. All types of meat processing therefore need careful control over the processing conditions and good hygiene precautions to make sure that products are both safe to eat and have the required shelf life. Processors must pay strict attention to hygiene and sanitation throughout the processing and distribution of meat products.
    [Show full text]
  • Ham for the Holidays, December 2007
    ISSUE VOLUME DECEMBER 4 16 2017 Hams, Hams, Hams Charts & Terms Ham It Up Ham for the HOLIDAYS Fresh, cook-before-eating, cooked, picnic, from smoldering fires, which gives added country types … knowing how to store and flavor and color to meat and slows the cook different hams can be quite confusing. development of rancidity. Not all smoked meat is smoked from smoldering fires. A Hams may be fresh, cured, or cured-and- popular process is to heat the ham in a smoked. Ham is the cured leg of pork. Fresh smoke house and generate smoke from ham is an uncured leg of pork. Fresh ham will atomized smoke flavor. bear the term "fresh" as part of its name and is an indication that the product is not cured. Quantity to Buy When buying a ham, estimate the size The usual color for cured ham is deep rose or needed according to the number of servings pink; fresh ham (which is not cured) has the the type of ham should yield: pale pink or beige color of a fresh pork roast. ¼ - ⅓ lb. per serving of boneless ham Hams are either ready to eat or not. Ready- ⅓ - ½ lb. of meat per serving of bone- to-eat hams include prosciutto and cooked in ham hams; they can be eaten out of the package. Hams that must be cooked will bear cooking Cooking or Reheating Hams instructions & safe handling methods. Both whole & half, cooked, vacuum-packaged hams packaged in federally inspected plants Hams that are not ready to eat, but have the & canned hams can be eaten cold just as they appearance of ready-to-eat products, will come from their packaging.
    [Show full text]
  • Guidance for Processing Cured And
    Credits The guidance for processing in retail operations has been prepared through support from the USDA Cooperative State Research, Education and Extension Service project no. 2001-11420 funded through the University of Florida in cooperation with Florida A&M University and the Association of Food and Drug Officials (AFDO) during October 2001 through January 2004. Development of these respective guides was conducted by assigned voluntary Subcommittees combining academic, regulatory and industry expertise and a formal Steering Committee. The committee participants can be viewed in the Listing of Committee Members. The same information can be viewed at www.AFDO.org with additional visual aids and links to other website sup- port and references. Design by Julissa Hernandez. Printed by UF/IFAS Communications. Project Investigators Victor Garrido, University of Florida Ray Mobley, Florida A&M University Steve Otwell, University of Florida Keith Schneider, University of Florida Specialty Meats Subcommittee Frank Borden, TX Dept. Health Mike Hillyer, Wal-Mart Al Bugenhagen, NY Dept. Agric. Jeanette Lyon, FDA Joe Corby, NY Dept. Agric. Ray Mobley, FLA&M * Carl Custer, USDA Al Wagner, TX A&M Faye Feldstein, FDA Tim Weigner, FMI Mike Govro, OR Dept. Agric. Betsy Woodward, AFDO Steven Grover, NRA *Lead coordinator Project Steering Committee Jim Austin, AFDO Steve Otwell, University of Florida Shirley Bohm, FDA Paul Panico, OH Dept. of Agriculture Alfred Bugenhagen, NY Dept. Agric. & Markets Gale Prince, The Kroger Co. Joe Corby, NY Dept. Agric. & Markets Fred Reimers, HEB Grocery Co. Carl Custer, USDA FSIS OPH B Denise Rooney, AFDO Faye Felstein, FDA Doug Saunders, VA Dept. of Agriculture Dan Sowards, TX Dept.
    [Show full text]
  • Product List 0.25
    Our Popular Products Below is a list of some of our most popular products, NOT a list of what we have in stock currently. We are constantly creating new products, and prices can uctuate due to market changes. If you have any questions about items on this list or if you are looking for a product not in this list, feel free to give us a call at (860)-875-5352 to talk with a trained member of our sta. Fresh-Cut Meats Bell & Evans® Chicken Other Poultry Boneless Skinless Chicken Breasts Bone-in Split chicken Breasts Whole Chickens Bone-in Chicken Thighs Whole Ducks Drumsticks Smoked Chicken Breasts Legs and Wings Whole Chickens Pork Fresh Cut Pork Smoked Pork Products Bacons Black Forrest Ham Baby Back Ribs Black Forrest Ham Steaks Hickory Smoked Bacon Bone-in Pork Chops Bone-in Ham Hickory Smoked Maple Bacon Boneless Pork Chops Bone-in Ham Steaks Hickory Smoked Pepper Bacon Bone-in Pork Roasts Boneless Ham Black Forrest Smoked Bacon Boneless Pork Roasts Canadian Bacon Paprikova Bacon Crown Roast of Pork Daisy Hams Hickory Smoked Bacon Bits Pork Prime Rib Smoked Pork Chops Bacon Ends Pork Loin Roast Smoked Pork Ribs 1032 Tolland Stage Rd. Tolland, CT • countrybutcherct.com • 860-875-5352 Certied Angus Beef Roasts Steaks and other Fresh Cuts NY Strip Steaks Bone-in Prime Rib Ribeye Steak Boneless Prime Rib Filet Mignon Strip Loin Roasts T-Bone Steaks Spoon Roast Top Sirloin Steaks Rump Roast Boneless Short Ribs Corned Beef Ground Sirloin Beef Brisket Ground Round Chuck Roast Ground Short Ribs Tenderloin Roasts Chuck Blade Steak Marinated Steak Petite Sirloins London Broil Beef Stew Beef Jerky Smoked Sausages Hot Snack Sticks German Frankfruters Pepper Snack Sticks Skinless German Frankfruters Salami and Cheese Snack Sticks Knockwurst Sweet Snack Sticks Smoked Bratwrust Honey BBQ Snack Sticks Smoked Kielbasa Whole Muscle Beef Jerky Kimmelwurst Kielbasa Whole Muscle Jerky Pieces Liverwurst Bologna Cajun Sausage 1032 Tolland Stage Rd.
    [Show full text]
  • Serving Ham Safely
    Serving Ham Safely If you’ve been shopping for ham recently, you may have found yourself bewildered by the many choices available: fresh, cured, cooked, spiral-cut, smoked, bone in, boneless, country. It’s no wonder people have so many questions about cooking and storing ham! Here are some tips that will make it easier for you to prepare ham successfully – and safely. Types of Ham Simply, ham is a leg of pork. If it’s made from the shoulder, it’s called a picnic. Types of ham are fresh, cook- before-eating, cooked, or country (dried and shelf stable). Hams are either ready to eat or not. Hams that must be cooked before eating will have cooking instructions and safe handling instructions on the label. Cooking and Reheating Ham One of the most frequently requested items this time of year is our Ham Cooking Chart. This chart helps you determine how many minutes of cooking are required, based on the ham’s type and weight. Fresh and cook-before-eating hams must reach 160 °F as measured with a food thermometer to be safely cooked. Cook in an oven set no lower than 325 °F. Hams can also be safely cooked in a microwave oven, in other countertop appliances, and on the stove. Ready-to-eat hams include spiral-cut ham, boneless or bone-in hams (whole, halves or portions), and dried ham such as prosciutto. These can be eaten cold right out of the package. If you want to reheat these cooked hams, set the oven no lower than 325°F and heat to an internal temperature of 140°F.
    [Show full text]
  • Effects of Brine Temperature on Ham and Bacon Proccessing Characteristics
    EFFECTS OF BRINE TEMPERATURE ON HAM AND BACON PROCCESSING CHARACTERISTICS BY BENJAMIN COLE PETERSON THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Animal Sciences in the Graduate College of the University of Illinois at Urbana-Champaign, 2016 Urbana, Illinois Adviser: Assistant Professor Anna Dilger Abstract Prior to the invention of refrigeration, the addition of salt during meat processing was used for meat preservation. Present day, cured meats have a combination of salts and sodium nitrite that will inhibit most psychrophilic flora (spoilage bacteria) thus increasing shelf life of products. Thermal processing of meat products to an internal temperature of 65˚C to 77˚C is sufficient enough to kill most harmful microorganisms. Brine chillers are used in industry to keep cure at a cool, constant temperature. If brine temperature exceeds 10˚C, along with the addition of erythorbate, there will be a rapid reduction of nitrite to nitric oxide gas which will escape before brine injection. With brine temperatures below 10˚C, the reduction of nitrite to nitric oxide to nitrosylhemochrome will remain in the brine without evaporation, allowing a greater amount of nitrite in the brine available to cure the meat. Research has been conducted at the University of Arkansas on the effects of brine and ham temperature on injection yield, instrumental color, tenderness, and sensory characteristics of cured hams; however, no research has been conducted on the effects of brine temperature on ham and bacon processing and sensory characteristics. Therefore, two experiments were conducted to evaluate the effects of brine temperature on ham and bacon processing characteristics as well as an additional experiment designed to test the effects of a brine and ham temperature combination on processing characteristics.
    [Show full text]