Ashland Sausage Company

Total Page:16

File Type:pdf, Size:1020Kb

Ashland Sausage Company =================================================================== ashland sausage company =================================================================== OUR HISTORY In 1960, when Stanley Podgorski visited she joined forces with her parents in 2001. to grow, we will carry on our tradition to America with his father, he saw that hard Their son, Paul, has also expressed an provide the uncompromising quality our work, determination and sometimes a little interest in the business and plans on joining customers have grown to expect. luck could get you somewhere in life. He the rest of the family when he completes had a dream to return one day and be his B.A., also in business management. Ashland Sausage Company is a family owned successful. He arrived in 1971 with his wife Their oldest daughter, Beata, has joined the business in its 2nd generation, devoted Theresa, and they opened a small grocery company as well this past to delivering delicious, high quality meat store on Chicago’s south side. Their customer year making this a true “family business.” products. We manufacture all our products base caused them to quickly outgrow that using traditional ingredients and methods. small store and they opened a larger one We have kept everything focused on the We try to stick to the way sausages were on the north side, where they continued to consumer from our inception. Our goal is amde decades ago, using many of the age smoke sausages in their back smokehouse. to convey our idea of excellence, quality, old European sausage-making techniques. In 1986, the opportunity arose to purchase and tradition to our customers. Our family Our Midwest location insures the best a large manufacturing facility on Division prides itself on the fact that we do things sources of fresh beef and pork, the basic Street, named Ashland Sausage Company. the old fashioned way, using old world ingredient for our quality products. AAOur They jumped at the opportunity and have European craftsmanship and time-honed handcrafted approach to sausage making not slowed down since. processes to produce our products. You can reflects our commitment to quality and our always be sure that we are paying attention respect for the past. You don’t have to be Stanley and Theresa’s daughter, Dorothy, to the details that make great tasting Polish to love Polish Kieelbasa. T;housands has always had an interest in her parents products. We guarantee great flavor in every of food lovers of all ethnic backgrounds business. Throughout college, she worked bite with our time-tested family recipes, treasure this smoky, zesty treat. When you for them on breaks and holidays learning natural spices, hardwood smoke and an choose our products. you will be serving everything from the ground up. After experienced team of dedicated employees. your family the finest sausages available completing her B.A. in business management, As Ashland Sausage Company continues today. Smacznego! Enjoy! TABLE OF CONTENTS bacons boczki OUR HISTORY fresh sausages kielbasy surowe hams szynki head cheeses salcesony smoked / cooked sausages kielbasy wedzone i pazone specialty pork poledwice baked products pieczywo chicken products wyroby z kury Bacons stuffed bacon boczek faszerowany s l a b b ac o n cooked bacon with spices boczedk surowy wedzony boczek zwiany cooked bacon double bacon boczek golowany bekon podwojny gypsy bacon single bacon boczek cyganski bekon pojedynczy pressed bacon r i b b ac o n boczek prasowany boczek surowy wedzony z koscia rolled bacon boczek rolowany Fresh Sausages pork link sausage kielbasa sniadanowa fresh bratwurst polish sausage kielbasa surowa niemiecka kielbasa surowa polska hot italian sausage italian sausage kielbasa surowa wloska-hot kielbasa surowa wloska-mild Hams village ham r o l l e d h a m szynka wiejska szynka rolowana ashland ham c o o k e d h a m szynka ashland szynka gotowana g y p s y h a m m i n i h a m szynka cyganska szynka mala Head Cheeses home-made head cheese salceson swojski blood tongue bolszewik head cheese salceson ozorkowy czarny bolszewik jelly pork tongue head cheese-italian salceson jezykowy salceson wloski head cheese village salcesoan wiejski jelly pork loins poledwica w galarecie jelly chicken kura w galarecie Smoked/Cooked Sausages krakow sausage krakowska pazona c a b a n o s cone sausage polish sausage sticks szyszkowa d r y k r a ko w cooked bratwurst krakowska podsuszana kielbasa niemiecka gotowana dry polish sausage dry zywiecka - polish beer sausage kielbasa podsuszana zywiecka podsuszana grill sausage ham sausage grylowa szynkowa liver sausage kiszka (flat) pasztetowa kiszka plaska kiszka (ring) krupniok (kiszka) kiszka okragla Highlander Sausage Wawel Sausage Podhalanska Podwawelska Ring Krakow village sausage Krakowska Okragla (Krajana) wiejska smoked polish sausage spiral sausage zwyczayna polska poledwicowa home-made sausage tatra sausage swojska tatrzanska t y r o l e r veal sausage / bologna tyrolska wedding sausage polish beer sausage weselna zywiecka ukrainian sausage wieners - pork drochobycka parowki wiepszowe wieners - veal and pork fat wieners - veal and pork parowki wiepszowe i cielece parowki wiepszowe i cielece Specialty w i e j s k a 2 Pork hunter’s sausage mysliwska country style sausage smoked butts 2 b a l e r o n karczek furowy wedzony Specialty Pork gypsy canadian bacon cyganska poledwica sopocka canadian style bacon with pepper canadian style bacon poledwica sopocka z pieprzem poedwica sopocka r o a s t p o r k smoked ribs schab w papryce zeberka wedzone cold smoked pork loin smoked rolled pork loin poledwica surowa wedzona schab rolowany cooked pork rolada single bacon rolada wieprzowa bekon pojedynczy Baked Products v e a l pat e pasztet cielecy veal rolada rolada cieleca m e at l o a f klops wieprzowy Poultry smoked chicken kura wedzona chiken cabanos chicken wieners cabanos z kury parowki z kury chicken sausage jelly chicken kielbasa z kury kura w galarecie =================================================================== 280 Westgate Dr. • Carol Stream, IL 60188 Ph. (630) 690-2600 • Fax (630) 690-2612 www.ashlandsausage.com ===================================================================.
Recommended publications
  • 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]
  • Custom Stone Oven Pizza Hand-Tossed Crust Marco
    We can’t make every pizza in Forest Hills, so we only make the best! Each crust is made from scratch with 100% olive oil, and hand tossed to order. Our house-made sauce is made with a signature blend of herbs and spices. We use only the highest quality cheeses. Baked in a traditional stone-slab oven. Custom Stone Oven Pizza Marco Specialty Pizza Deluxe Hand-Tossed Crust Pepperoni, sausage, ham, mushroom, onion, green pepper Choose Original, Thin, or Pan crust. 10”-$14 14”-$19 16”-$22 (Gluten Free available in 10 inch for additional $3) Veggie Deluxe 10” 14” 16” Mushroom, onion, green pepper, tomato, black Cheese $9 11 12 and green olives Additional Items $1 1.50 2 10”-$13 14”-$18 16”-$21 Sauces Toppings Choose Wild Mushroom Pepperoni, ham, sausage, meatball, Traditional, Pesto, Sautéed wild mushroom blend, roasted garlic, chorizo, chicken*, bacon, salami, Roasted Pepper, or fresh asparagus, asiago cheese prosciutto, smoked chicken*, shrimp**, Garlic Oil & 10”-$12 14”-$17 16”-$21 salmon**, anchovy, beef*, chorizo, Herb mushrooms, tomato, green pepper, red Chicken Pesto pepper, onion, pineapple, asparagus, Pesto sauce, smoked chicken, sun dried tomato, Cheeses banana pepper, spinach, artichoke, sun feta cheese, mozzarella Choose our dried tomato, wild mushroom blend*, 10”-$12 14”-$17 16”-$20 signature jalapenos, green/black olive, kalamatas, roasted garlic, pine nuts, mozzarella blend, Gourmet Four Cheese feta, fresh fresh cilantro, rosemary, basil Pizza sauce, provolone, fresh mozzarella, asiago mozzarella, asiago, (* counts as 2 items,
    [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]
  • Szynka Drobiowa
    Zakłady Mięsne Silesia S.A. w swoim portfolio posiadają szeroką ofertę produktową dostępną pod pięcioma markami handlowymi. Każda z marek dedykowana jest innej kategorii produktowej. Marka nowoczesna, przyjazna i rodzinna. Produkty na bazie mięsa wieprzowego i drobiowego o bardzo dobrej relacji ceny do jakości. Marka znana od 30 lat, posiadająca grono lojalnych konsumentów. mięso drobiowe, mięso wieprzowe, klasyki wśród produktów Marka dedykowana produktom premium. Produkty w tej linii tworzone są w oparciu o starannie wyselekcjonowane składniki oraz sprawdzone receptury. Duda Specialite to idealne rozwiązanie dla tych, którzy poszukują unikalnych smaków i cenią wysoką jakość produktów. marka produktów najwyższej jakości To wędliny drobiowe z mięsa kurczaka, kury i gęsi. Odpowiednio doprawione stanowią smaczną alternatywę dla wędlin wieprzowych. wędliny drobiowe, kurczak, kura, gęś Dania gotowe z mięsa drobiowego z dodatkiem warzyw, sera, aromatycznych przypraw, panierowane bądź nie. Gotowe do spożycia na zimno lub po podgrzaniu w piekarniku, na patelni lub mikrofalówce. dania gotowe, mięso drobiowe Produkty stworzone z myślą o czworonogach. Doskonale zbilansowa- ne karmy dla psów oraz kotów to źródło cennych witamin i mikroele- mentów niezbędnych dla ich prawidłowego rozwoju. Argos to również naturalne gryzaki drobiowe, wieprzowe i wołowe, które stanowią znakomite uzupełnienie codziennej diety pupila. karmy i przysmaki dla psów i kotów wędliny 69 g mięsa wędliny PREMIUM DLA DZIECI wieprzowego 30 g mięsa z jelenia DUDA SPECIALITE 9 g
    [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]
  • Consolidated Version of the Sanpin 2.3.2.1078-01 on Food, Raw Material, and Foodstuff
    Registered with the Ministry of Justice of the RF, March 22, 2002 No. 3326 MINISTRY OF HEALTH OF THE RUSSIAN FEDERATION CHIEF STATE SANITARY INSPECTOR OF THE RUSSIAN FEDERATION RESOLUTION No. 36 November 14, 2001 ON ENACTMENT OF SANITARY RULES (as amended by Amendments No.1, approved by Resolution No. 27 of Chief State Sanitary Inspector of the RF dated 20.08.2002, Amendments and Additions No. 2, approved by Resolution No. 41 of Chief State Sanitary Inspector of the RF dated15.04.2003, No. 5, approved by Resolution No. 42 of Chief State Sanitary Inspector of the RF dated 25.06.2007, No. 6, approved by Resolution No. 13 of Chief State Sanitary Inspector of the RF dated 18.02.2008, No. 7, approved by Resolution No. 17 of Chief State Sanitary Inspector of the RF dated 05.03.2008, No. 8, approved by Resolution No. 26 of Chief State Sanitary Inspector of the RF dated 21.04.2008, No. 9, approved by Resolution No. 30 of Chief State Sanitary Inspector of the RF dated 23.05.2008, No. 10, approved by Resolution No. 43 of Chief State Sanitary Inspector of the RF dated 16.07.2008, Amendments No.11, approved by Resolution No. 56 of Chief State Sanitary Inspector of the RF dated 01.10.2008, No. 12, approved by Resolution No. 58 of Chief State Sanitary Inspector of the RF dated 10.10.2008, Amendment No. 13, approved by Resolution No. 69 of Chief State Sanitary Inspector of the RF dated 11.12.2008, Amendments No.14, approved by Resolution No.
    [Show full text]
  • Product List
    Changed with the DEMO VERSION of CAD-KAS PDF-Editor (http://www.cadkas.com). Product List Changed with the DEMO VERSION of CAD-KAS PDF-Editor (http://www.cadkas.com). 105 Quint Street • San Francisco, CA 94124 (415) 647-1300 • Fax (415) 647-6826 1- 800 - 426-3872 Changed with the DEMO VERSION of CAD-KAS PDF-Editor (http://www.cadkas.com). Changed with the DEMO VERSION of CAD-KAS PDF-Editor (http://www.cadkas.com). hank you for providing Polarica with the T opportunity to serve your refined requirements. Polarica, Inc. is a leading producer and supplier of fresh Game Birds, Wild Game, Wild Mushrooms, Wild Berries, Smoke House products and Caviar. Further, Polarica maintains an uncompromising standard of excellence to ensure that our clients receive the most delectable products. Polarica’s stellar reputation is founded on Changed with the DEMOproviding VERSION of CAD-KASsuperior PDF-Editor service (http://www.cadkas.com). and quality product to distinguished chefs in the finest restaurants, resorts, hotels, and private clubs in the United States. Please review Polarica’s product list and if there is an item that you require but is not listed, call us and be assured that we will make every effort to procure it for you. Polarica’s product list is a valuable reference; however, prices and package size/weights may vary do to market conditions/availability. Please confirm the price upon ordering. Thank you for your consideration. Changed with the DEMO VERSION of CAD-KAS PDF-Editor (http://www.cadkas.com). Changed with the DEMO VERSION of CAD-KAS PDF-Editor (http://www.cadkas.com).
    [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]
  • 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]
  • Hopleaf's Menu As of Oct. 3, 2020 Saturday 6Pm Charcuterie — $22
    Hopleaf’s Menu as of oct. 3, 2020 Saturday 6pm Please wear your mask when engaging with staff anywhere at Hopleaf and when you get up from your table. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SANDWICHE S all w/our Pommes Frites Charcuterie — $22 Nueske Ham—$ 18 capicola, calabrese salami, finocchiona, Prairie Breeze cheese, w/ rustic polenta bread, on pumpernickel w/gruyere cheese, tarragon slaw olive oil & antipasto olives & herb aioli Kielbasa CBJ—$ 18 —$15 on sourdough w/housemade cashew butter, fig jam, house-made and -smoked Kielbasa sausage, w/fried potatoes covered in & raclette; w/Stilton mac-&-cheese garlic-herb aioli, smoky pickled red cabbage & whole grain mustard Grass-fed Brisket—$ 18 Belgian-style Mussels For One— / For Two— on light rye w/whole-grain mustard & dill pickle $15 $26 cooked in Unibroue’s Blanche de Chambly , shallots, celery, thyme & bay leaf; Brat Burger—$15 w/Pommes Frites house-ground bratwurst-spiced pork patty seared off w/sautéed kraut 'n'onions & emmentaler; on ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ onion bun w/mustard aioli & lemon Tabasco pickles SPECIALS Pork Schnitzel —$15 * while they last! buttermilk-brined pork loin pounded thin & coated • Smoked Chicken Flatbread — $13 in breadcrumbs, fried crispy; on a pretzel bun, pulled smoked chicken thigh meat w/red pepper-toasted pepita romesco, butternut w/smoky pickled cabbage & mustard aioli squash & goat cheese. Topped w/arugula & pickled aji dulce peppers. Catfish Hoagie—$16 • Roasted
    [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]