Product List May 2019 Poultry, Meat & Fish
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Behind the Charcuterie Board
Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste. -
Cafe Menu- Grilled Sandwiches
www.serviziocafe.com | 781 272 4100 | [email protected] Cafe Menu- Grilled Sandwiches PROSCIUTTO SANDWICH $8.99 GLUTEN FREE BREAD AND WRAPS $0.99 AVAILABLE UPON REQUEST Boar’s Head Prosciutto Di Parma, fresh Mozzarella, tomato lightly grilled and finished with Fresh Basil, olive oil and balsamic vinegar. Served on Ciabatta BBQ ROAST BEEF MELT $7.99 Bread. Roast Beef topped with grilled onions and hot peppers, Provolone cheese, and BBQ sauce serve ROAST BEEF MELT $7.99 d on grilled Ciabatta Bread Boar’s Head roast beef grilled and topped with lettuce, tomato, red onion, pickles, mayo and melted ANNUAL REPORT $7.99 Mozzarella cheese. Served on grilled light rye bread. Corned beef with sauerkraut and Swiss cheese, topped with our thousand island dressing grilled on CUBANA $7.49 light rye bread. Boar’s Head oven roasted pork loin and black forest THE TURKEY MELTDOWNI $7.49 smoked ham grilled and topped with lettuce, tomato, red onion, hot peppers and thousand island dressing. Turkey Meltdown-Roasted herb turkey breast with Served on a grilled Tuscan roll. aged cheddar cheese, tomato, mayo, and more. served on foccacia bread. FLYING DUTCHMAN $7.49 THE EMBARGO $7.49 Boar’s Head cracked pepper smoked turkey breast Our own oven roasted pork, with lettuce, tomato, grilled and topped with coleslaw, Cheddar cheese, and red onion, drizzled with olive oil and grilled on and thousand island dressing. Served on grilled light French bread – a cuban speciality. rye bread. THE EURO $7.49 RUSSIAN MADNESS $7.99 Everroast chicken, applewood bacon, lettuce, Grilled Pastrami topped with coleslaw and melted tomato, cheddar on multigrain. -
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. -
Alpine Menu Dec2014.Indd
lpine De A l ❁ i ❁ • Breakfast • Homemade Salads • Sandwiches In The Ralphs/CVS Center • 1530 N. Moorpark Rd. • Thousand Oaks, CA 91360 (805) 496-4707 Fax (805) 494-8505 Hours: Monday-Friday 8:00 A.M. - 6:00 P.M. • Saturday 8:30 A.M. - 5:00 P.M. • Closed Sunday Sandwiches Small Large Black Forest Ham .............................................................................................................4.99..........8.99 Lean Roast Beef ................................................................................................................4.99..........8.99 Smoked Turkey Breast ......................................................................................................4.99..........8.99 Bacon and Avocado .......................................................................................................4.99..........8.99 Dry Salami ........................................................................................................................4.99..........8.99 Capicolla and Provolone .................................................................................................4.99..........8.99 Turkey Breast ....................................................................................................................4.99..........8.25 Cooked Ham ...................................................................................................................4.99..........8.25 Veggie Delight ................................................................................................................4.99..........8.25 -
Supplement 1
*^b THE BOOK OF THE STATES .\ • I January, 1949 "'Sto >c THE COUNCIL OF STATE'GOVERNMENTS CHICAGO • ••• • • ••'. •" • • • • • 1 ••• • • I* »• - • • . * • ^ • • • • • • 1 ( • 1* #* t 4 •• -• ', 1 • .1 :.• . -.' . • - •>»»'• • H- • f' ' • • • • J -•» J COPYRIGHT, 1949, BY THE COUNCIL OF STATE GOVERNMENTS jk •J . • ) • • • PBir/Tfili i;? THE'UNIfTED STATES OF AMERICA S\ A ' •• • FOREWORD 'he Book of the States, of which this volume is a supplement, is designed rto provide an authoritative source of information on-^state activities, administrations, legislatures, services, problems, and progressi It also reports on work done by the Council of State Governments, the cpm- missions on interstate cooperation, and other agencies concepned with intergovernmental problems. The present suppkinent to the 1948-1949 edition brings up to date, on the basis of information receivjed.from the states by the end of Novem ber, 1948^, the* names of the principal elective administrative officers of the states and of the members of their legislatures. Necessarily, most of the lists of legislators are unofficial, final certification hot having been possible so soon after the election of November 2. In some cases post election contests were pending;. However, every effort for accuracy has been made by state officials who provided the lists aiid by the CouncJLl_ of State Governments. » A second 1949. supplement, to be issued in July, will list appointive administrative officers in all the states, and also their elective officers and legislators, with any revisions of the. present rosters that may be required. ^ Thus the basic, biennial ^oo/t q/7^? States and its two supplements offer comprehensive information on the work of state governments, and current, convenient directories of the men and women who constitute those governments, both in their administrative organizations and in their legislatures. -
Bacon & Gammon
Bacon & Gammon Product Code Pricing Unit Sliced Unsmoked Bacon (Large Packs) Rindless Streaky Stirchley 2.27kg B203 PACK Rindless Streaky Selfar 2.27kg B203S PACK Rindless Back Stirchley 2kg B207D2 PACK Rindless Back Stirchley 2.27kg B207D PACK Rindless Back Stirchley Dry Cure 2.27kg B207DA PACK Rindless Back Stirchley Rib Free 2.27kg B207DR PACK Rindless Back Stirchley Supertrim 2.27kg B207ST PACK Rindless Back Stirchley Thick Cut 2.27kg B207DT PACK Rindless Back Stirchley Catering 2.268kg B207E PACK Rindless Back Classic (A11) 2.25kg B207M PACK Rindless Back Selfar 2.27kg B207S PACK Sliced Smoked Bacon (Large Packs) Smoked Rindless Streaky Stirchley 2.27kg B204 PACK Smoked Rindless Streaky Selfar 2.27kg B204S PACK Smoked Rindless Back Stirchley 2.27kg B218D PACK Smoked Rindless Back Stirchley Dry Cure 2.27kg B218DC PACK Retail Packs Rindless Streaky Stirchley 20 x 454g B2031 CASE Rindless Back Stirchley 20 x 454g B2071 CASE Rindless Back Stirchley 40 x 200g B207C CASE Smoked Rindless Back Stirchley 20 x 454g B2181 CASE Smoked Rindless Back Stirchley 40 x 200g B218C CASE UK Sliced Bacon Knights British Rind On Streaky 2.27kg B206UK PACK Knights British Rind On Back 2.27kg B208UK PACK Knights British Rind On Streaky Smoked 2.27kg B217UK PACK Knights British Rind On Back Smoked 2.27kg B219UK PACK Knights British Dry Cured R/L Back 2.27kg B207UD PACK Knights British Dry Cured R/L Back Smk 2.27kg B218UD PACK Whole Bacon Stirchley Whole Rindless Streaks B258 KG Danish Crown BSD Whole Backs B255D KG Danish Crown BSD Whole Backs Smoked B259D -
Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite -
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. -
Smithfield Market
SMITHFIELD MARKET Smithfields 2009 (v4-fin).indd 1 09/04/2009 17:35:17 Allied Meat Importers was originally established to AMI Smithfi eld SMITHFIELD MARKET market beef in Europe only from the Botswana Meat 206 Central City of London Corporation Commission but, since its inception, AMI has built up Markets an unrivalled expertise in trading under the terms of Smithfi eld London Central Markets the ACP Beef Protocol under the Lomé Agreement London Superintendent’s Offi ce and has customers in all Member States of the EC1A 9LH European Union. East Market Building Tel: This expertise was recognised by other Southern 020 7248 0367 London. EC1A 9PQ African beef exporters who, over the years, have Fax: Naturally joined with the Botswana Meat Commission in 020 7329 6046 produced selecting AMI to market their beef throughout the European Union with its varying market needs and Tel: 0207 332 3092 hormone and complex importing regulations. Fax: 0207 236 8735 GM free beef The products presently marketed by AMI are from fi ve abattoirs, two in Botswana, two in Namibia and one in Swaziland, all approved by the European www.cityofl ondon.gov.uk/ www.alliedmeats.com Union. Smithfi eld Index Introduction by Market Superintendent ......................................... 5 Smithfi eld Market Today ................................................................. 6 Market Refurbishment ..................................................................... 8 The Way Forward ........................................................................... 12 Butchers -
Plant Directory Monday, September 27, 2021
Plant Directory Monday, September 27, 2021 Plant Name Plant Name County, Phone, Fax Activity Mailing Address Physical Address Inspector's Slaughter Species Est. Nr. Area Office Numbers Suspension Dates 3 Fish, Inc 3 Fish, Inc Gaston 2 700 Tulip Dr 700 Tulip Drive (704)867-1818 Gastonia, NC 28052 Gastonia, NC 28052 TA-47129 4 A Full Measure Catering A Full Measure Catering Davie 2 174 Knight Lane 1995 Highway 801 South (336)909-2728 Advance, NC 27006 Advance, NC 27006 TA-40282 9 A Full Measure Catering(A) A Full Measure Catering(A) Davie 2 174 Knight Lane 643 Wilkesboro Street (336)909-2728 Advance, NC 27006 Mocksville, NC 27028 TA-40282A 9 A. B. Vannoy Hams A. B. Vannoy Hams Ashe 2 P. O. Box 14 205 East Buck Mountain Road (336)246-3319 West Jefferson, NC 28694 West Jefferson, NC 28694 TA-34635 9 A. L. Beck & Sons, Inc A. L. Beck & Sons, Inc Forsyth 2 505 Jones Road 505 Jones Road (336)788-9008 Winston-Salem, NC 27107 Winston-Salem, NC 27107 (336)788-0330 TA-06639 7 A1 Custom Meats, LLC A1 Custom Meats, LLC Johnston 6 1921 Strickland Road 1921 Strickland Road (919)938-0010 A, B, D, E Clayton, NC 27520 Clayton, NC 27520 CUSTOM 2 Acre Station Meat Farm Acre Station Meat Farm Beaufort 3 17076 NC Highway 32 North 17076 NC Highway 32 North (252)927-3700 A, B, C, D, E Pinetown, NC 27865 Pinetown, NC 27865 TA-19904 6 Acre Station Meat Farm Retail Acre Station Meat Farm Retail Beaufort 2 17076 NC Highway 32 North 17076 NC Highway 32 North (252)927-3489 Pinetown, NC 27865 Pinetown, NC 27865 TA-40320 6 AC's Yummy Jerky, LLC AC's Yummy Jerky, LLC Iredell 2 1884 Old Wilkesboro Road 3425 Taylorsville Hwy (704)871-1771 Statesville, NC 28625 Statesville, NC 28625 TA-48238 9 Adam Farms, LLC Adam Farms, LLC Cherokee 6 P.O. -
Cantucci Di Prato$3 Chocolate Soufflé $11 Gelato $10 Tiramisù $12
Cantucci di Prato $3 Have&Meyer Negroni $15 Traditional Tuscan biscuits with almond Gin, Vermouth del Professore Bianco, Varnelli Sibilla Bitter Chocolate soufflé $11 Warm soufflé with Ocumare, 70% dark chocolate (Venezuela) Orange Spritzer $15 Meletti bitter, “Croci Campedello” Orange Wine, Gelato $10 lemon, bubbles Lemon sorbet, Chocolate, Pistacchio from Bronte ( Slow Food Presidia*), Buttero: Old’ Fashioned $15 Stracciatella (sweet milk with melted chocolate) Guanciale Bourbon washed, Upstate Maple Syrup, bitter drops, prosciutto Tiramisù $12 Lady fingers, Huehuetenango coffee from Guatemala MoMa: Manhattan $17 & mascarpone cream Rye Whiskey Van Brunt Stillhouse, Vermouth Professore Bianco, Crème brulée $14 Traditional Balsamic Vinegar Aged 12 Years Vanilla custard with brown sugar (Acetaia San Giacomo, Reggio Emilia) “Standwithimmigrants” Mezcal Negroni $17 (Aged in small barrel at least 30 days) Mezcal, Vermouth del Professore Bianco, Varnelli Sibilla Bitter, All our desserts Absinthe Verte, smoked prosciutto are homemade in our sister restaurant Ale $8 “Driftwood”, Montauk Brewing Company (NY) Ipa $8 “Jai Alai”, Cigar City Brewing (Florida) *Project run by Slow Food Foundation Pilsner $8 103 Havemeyer Street, Brooklyn, NY for biodiversity to protect small production “Pilsner”, Five Boroughs brewing CO (Brooklyn) haveandmeyer ...our meats selection Served with vegetables In EVO & fresh fruit We can serve our main courses with gluten free options, We can serve our boards with gluten free bread, $1,50 extra charge $1,50 extra charge -
Cocktail Menu's 2020
Cocktail Menu’s 2020 A-3 hot 3 cold R225 B-5 hot 4 cold R245 C-6 hot 5 cold R265 Included in all the above selections Freshly cut fruit and vegetable crudités with hummus, guacamole, whipped cream cheese with basil pesto dip Cold Canapes **Selection quantity is not for all meat types. Please select as per above guideline between the variety of poultry / beef / pork / seafood / vegetarian Pork 1. Vietnamese BBQ pork crystal wrap, Julian carrot, coriander, mint, glass noodles, hoi sin 2. Melon wedge wrapped in black forest ham, peppadew, bamboo stick 3. Gammon bruschetta, cranberry butter spread and apple chili chutney Beef 4. Rare roast beef, onion griddle scone with parmesan crackling, whole grain mustard 5. Steak Tartar in herb pastry case topped with garnish and shoots 6. Pastrami, Dijon, gherkin pancake roulade on basil bruschetta topped onion marmalade, shoots Seafood 7. Flaked trout Caesar Bruschetta, QP, caviar, crisp lettuce, lemon 8. New Orleans prawn Po Boy soft sweet bun, ice burg lettuce, tomato, QP mayonnaise 9. Smoked salmon, beetroot falafel cake, horseradish, micro shoots, pea dots Poultry 10. Mexican chopped chicken pastry shell, pickled radish, cilantro, sour cream 11. Chicken liver pate, charcoal éclair, orange ginger marmalade, pickled red onion, micro shoots 12. Smoked chicken, mozzarella, gherkin, heirloom tomato bamboo skewer, basil pesto drizzle Vegetarian 13. Beetroot tart, balsamic roasted baby beets, parmesan mascarpone dots, purple dust, foraged shoots 14. Goats cheese tartlet, butter grilled forest mushroom, tomato chili jam, and fresh thyme shoots 15. Chipotle, feta, rose tomato, grilled zucchini ribbons, pancake roll, roasted tomato salsa Hot Selection quantity is not for all meat types.