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FEATURED Sauerkraut (Local cabbage) (Limit 4) $5 per 1 lb. bag The traditional stuff. Naturally-fermented sauerkraut. Just 2 ingredients: local cabbage and sea salt. Goat Cheese w/ Bacon & Onion Jam (Limit 2) $12 per lb. (each piece about đ lb.) Fresh goat cheese packed with our Bacon & Onion jam. Great appetizer. Pork Roll (Duroc Pork & American Wagyu Beef) $10 per lb. comes in 5-in diameter pieces about 1 lb. each This unique American sausage from New Jersey is a cross between summer sausage and Spam. Fully cooked and smoked, but intended to be sliced and fried as a breakfast meat or grilled for a fantastic sandwich with cheese and mayo on a roll. Search internet for “pork roll” or “Taylor pork roll” for history and recipe ideas. Lebanon Bologna (Local Grass-fed Black Angus Beef) $12 per lb. for small unsliced pieces about 1 lbs. each This is a traditional Pennsylvania Dutch sausage I grew up with in, well, Pennsylvania. Tastes of black pepper, beef and smoke with sweetness from molasses, honey & apple butter. We even bring back traditional cloth casings from Pennsylvania. Cut into cubes or slices as an appetizer or even fry slices like Spam. Wild Rice $15 per 12 oz. bag True wild rice harvested from canoes in the Ojibwe community of Lac Du Flambeau, Wisconsin. BACONS Bacon CANNOT be ordered ahead online. In-store purchase only. Limit 3 lbs. of sliced bacon per customer. Country Bacon (Duroc) LIMITED $9 per lb. (sliced) Traditional dry-cured bacon smoked over real wood fire of oak, pecan and cherry. Garlic Bacon (Duroc) $10 per lb. (sliced) Same as our traditional dry-cured bacon but smothered in garlic powder. Smoked over real wood fire of oak, pecan and cherry. Excellent for BLTs, pasta, salads etc. Black Suffolk English Bacon ONLY 3 LEFT (Large Black Pig) $6 per đ lb. pack A traditional cure from Suffolk, England. Boneless pork loin cured with black strap molasses, beer, fennel, black pepper, garlic and coriander. Smoked over oak and cherry. Black Suffolk Belly Bacon LIMITED (Large Black Pig) $5 per đ lb. pack A traditional cure from Suffolk, England. Rich pork belly cured with black strap molasses, beer, fennel, black pepper, garlic and coriander. Smoked over oak and cherry. Blackstrap Jowl Bacon (Duroc) ONLY 3 LEFT $8 per lb. (unsliced) Succulent southern-style jowl bacon dry- cured and packed with black strap molassas for 2 weeks. Cold smoked over oak and pecan. Chop up and fry for pasta, salads, sautéed greens. Can be used just like guanciale. Dark Horse Burnt Bacon Ends (Duroc) $10 per lb. Dry-cured bacon ends packed with our new Black Horse BBQ Sauce, house-made sweet & spicy horseradish & molasses BBQ sauce. Ready 4-5 minutes in hot skillet. Great as an appetizer, on a salad, or as a sandwich with slaw. Ground Bacon LIMITED $6 per lb. Bacon Ends (Duroc Pork) $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc. Hams Dry-Cured Ham (Berkshire - Mangalitsa) $9 per lb (about 2-3 lbs. each) Local Berkshire – Mangalitsa pork dry-cured for weeks then cold smoked over pecan. Ready to eat. Black Suffolk English Ham (Large Black Pig) ONLY 1 LEFT $9 per lb (about 2 lbs. each) A traditional cure from Suffolk, England. Boneless pork leg cured with black strap molasses, beer, fennel, black pepper, garlic and coriander. Smoked over oak and cherry. Fully cooked and can be enjoyed cold or hot. Ham Hocks & Shanks $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Sausages Country Sausage (Limit 3) (Berkshire – Mangalitsa and Large Black Pork & American Wagyu Beef) $8 per lb. (4 links per pack, about 1.25 lbs.) Simple but delicious sausage of heritage breed pork & American Wagyu beef lightly seasoned with salt, marjoram, black pepper, mustard powder and a little cayenne. Grill for dinner like a brat or roast /fry for breakfast. Garlic Grillers (Berkshire - Mangalitsa) (Limit 4) $8 per lb. (4 links per pack, about 1.25 lbs.) A brat-style sausage loaded with white-wine-roasted garlic. Seasoned with marjoram, white pepper and white wine. Breakfast Sausage (Limit 2) with sage & bacon (Duroc & Berkshire - Mangalitsa) $7 per lb. (bulk 1 lb. packs) Great pork with salt, sage, pepper, a few herbs and a little smokiness from our dry-cured bacon ends. Good and simple and NO SUGAR. Also makes a great burger. Manchester-style English Bangers ONLY 4 LEFT (Duroc Pork, Berkshire - Mangalitsa & American Wagyu Beef) $8 per lb. (4 links per pack, about 1.25 lbs.) A classic English banger but featuring nutmeg and ginger as found in Manchester. Roast for dinner or breakfast. Tender due the traditional bread crumbs. Sicilian-style Italian Sausage (Limit 2) (Duroc Pork, Berkshire – Mangalitsa pork & American Wagyu beef) $7 per lb. (bulk 1 lb. packs) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. Rectangular Alternative Breakfast Meats Scrapple (Berkshire - Mangalitsa & Duroc) $8 per lb. Traditional Pennsylvania Dutch-style scrapple. A savory thick pate of heritage breed pork head, corn meal, pork broth, black pepper and sage. Slice it, fry it up and enjoy with maple syrup, honey or eggs. Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) $8 per lb. A traditional scrapple-style “sausage” still popular in Cincinatti, OH and northern KY. Meat and broth cooked with steel cut oats. Ours uses American Wagyu beef, Berkshire – Mangalitsa pork and organic oats. Seasoned with sage, allspice and more. Slice and fry for breakfast or dinner. Very similar to Knipp that is found in southeastern NE & parts of northern KS. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. They are older breeds of pigs with darker well-marbled meat. Berkshire - Duroc Mangalitsa Truebridge TD Niche Pork Fresh Belly $5 per lb. for pieces Tenderloin (Limit 1) (about 1 lb. each) $10 per lb. about .75 lbs. each Spareribs $6 per lb. about 1.75 lbs. each American Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu. Prime Ribeye (BMS Grade 6-7 Equivalent) (Limit 4) $22.95 per lb. about 1.25 lbs. each Ribeye (BMS Grade 5 Equivalent) (Limit 4) ONLY 6 LEFT $18.95 per lb. about 1.25 – 1.5 lbs. each NY Strip (BMS Grade 5 Equivalent) (Limit 4) $19.95 per lb. about .75 lb. each Prime + Sirloin Filet (Limit 2) (BMS Grade 8+ Equivalent) $15.95 per lb. about .5 lbs. each Prime + Tri-Tip (Limit 2) (BMS Grade 8 + Equivalent) $14.95 per lb. about 2 lbs. each Lifter Steaks (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each “Brisket Cut” Bottom Round $6.50 per lb. about 5 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. We trim these like a brisket and they are ready to season for the smoker. No trimming needed. This is what we use at the shop and personally instead of brisket for corned beef, pastrami, pit beef and Texas-style “brisket”. Bottom Round Roast $6.50 per lb. about 2 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. Great for smoked/roasted beef, pot roast or even treated like a small brisket since they are so well marbled. Ground Beef 80/20 $7 per 1 lb. pack Burgers (Limit 5 lbs.) $7 per lb. (two 8-oz. patties) Fry or grill as burgers or crumble to use as ground beef. 10 # Case of Burgers (Limit 1) (ONLY 2 Available) $70 (20 8-oz. patties) Packed 2 burgers per lb. 10 packs per case. Hot Dogs (Limit 5 lbs.) $9 per lb. (5 links) Savory, snappy hot dog made from local all- natural American Wagyu beef. Grass-Fed Beef Plum Creek Farms in Buchard, NE is known for chicken, but they also work with local breeding stock that have added depth of flavor from being mature animals, 4-8 years of age. 100% Grass-Fed unless otherwise noted. Ground Beef (Limit 5) (From a 5 and 7 year old mature Black Angus) $7.50 per 1 lb. pack NY Strip (from a 5 year old and a 7 year old Black Angus) $18 per lb. about 8 oz per steak Tenderloin Filet ONLY 1 LEFT (from a 5 year old and a 7 year old Black Angus) $19.95 per lb. about 6 oz per steak, 2 steaks per pack Beef Liver (from Grass Run Farms) $3.25 per lb. Cut into đ inch-thick “steaks” about 1 lb. per pack Fresh Poultry Local Free-Range Poultry from Plum Creek Farms (NE) Whole Chickens FROZEN(Limit 2) $3.75 per lb. About 5 lbs. each. Chicken Breast (Limit 2) $7.95 per lb. (about 1 – 1.25 lbs. per pack) pack of 2 boneless, skinless breasts Chicken Thighs (Limit 2) $3.50 per lb. for pack of 6 Chicken Wings FROZEN (Limit 2) $3.50 per lb. for pack of 6 Chicken Legs (Limit 2) $2.95 per lb. for pack of 6 Seasoned Meat Ready for the Grill, Smoker or Oven Char Sui Pork Belly (Duroc) $8 per lb. Long 2-inch thick slices of Duroc pork belly (skinless) marinated in our house-made Chinese Char Sui blend of honey, Shaoxing wine, soy sauce, hoisin, fresh garlic, our house-blended 5-spice and more. Can be quickly seared over high heat or down lower and slower. Slice thinly when finished and enjoy on its own or use over rice, salads or for a great sandwich. Sweet & Spicy “Kippered” Chicken Wings LIMITED $6 per lb.
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  • Estudio De Las Comunidades Microbianas De Embutidos Fermentados Ligeramente Acidificados Mediante Técnicas Moleculares

    Estudio De Las Comunidades Microbianas De Embutidos Fermentados Ligeramente Acidificados Mediante Técnicas Moleculares

    Estudio de las comunidades microbianas de embutidos fermentados ligeramente acidificados mediante técnicas moleculares. Estandarización, seguridad y mejora tecnológica Belén MARTÍN JUÁREZ ISBN: 84-689-3758-4 Dipòsit legal: GI-952-2005 ESTUDIO DE LAS COMUNIDADES MICROBIANAS DE EMBUTIDOS FERMENTADOS LIGERAMENTE ACIDIFICADOS MEDIANTE TÉCNICAS MOLECULARES. ESTANDARIZACIÓN, SEGURIDAD Y MEJORA TECNOLÓGICA Memoria presentada por Belén Martín Juárez, inscrito en el programa de doctorado de Ciencias, itinerario de Biotecnología del departamento de Enginyeria Química Agrària i Tecnologia Agroalimentària (EQATA) para optar al grado de Doctor por la Universitat de Girona. El presente trabajo se ha realizado en el Centre de Tecnologia de la Carn (IRTA), bajo la dirección de la Dra. Marta Hugas y la Dra. Teresa Aymerich. Belén Martín Juárez Girona, enero 2005 Centre de Tecnologia de la Carn Departament de Microbiologia i Biotecnologia Alimentàries ESTUDIO DE LAS COMUNIDADES MICROBIANAS DE EMBUTIDOS FERMENTADOS LIGERAMENTE ACIDIFICADOS MEDIANTE TÉCNICAS MOLECULARES. ESTANDARIZACIÓN, SEGURIDAD Y MEJORA TECNOLÓGICA Dra. Marta Hugas Dra. Teresa Aymerich Dr. Josep Mª Monfort Co-Directora de la tesis Co-Directora de la tesis Tutor de la tesis El trabajo expuesto en esta memoria ha sido subvencionado por el Ministerio de Educación y Ciencia a través de la concesión de una beca de investigación de Formación de Personal Investigador (F.P.I.), por el proyecto ALI-99-0308 de la Comisión Interministerial de Ciencia y Tecnología y por los proyectos europeos FOOD-PCR (QLK-CT-1999- 00226) y TRADISAUSAGES (QRLT 2002-02240) financiados por la Comisión Europea. Lo más bello que podemos experimentar es el lado misterioso de la vida. Es el sentimiento profundo que se encuentra en la cuna del arte y de la ciencia verdadera.
  • Menu for Week

    Menu for Week

    FEATURED Mixed Charcuterie Meats $9.50 per đ lb. pack of thin slices Equal parts thin slices of our Cotto Salami and Coppa Cotta, both made from local heritage breed Berkshire pork. Great for meat & cheese boards or a sandwich. Schinkenspeck (Local Acorn-finished Idaho Pasture Pig) $6 per 2 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Made from incredible wood-raised acorn-finished local Idaho Pasture Pigs. The sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine. Local Raw Honey (Bean Tree Homesteading) $10 per 10 oz jar Selling on consignment for the farmer. Sage, Herb & Bacon Stuffing Sausage (Duroc pork & American Wagyu beef) $7 per lb. (bulk 1 lb. packs) A great sausage for making sausage stuffing/dressing, biscuits & gravy, and more. Basically an “herbier” version of our breakfast sausage (above) but the meat is 1/3rd American Wagyu beef , the pork & beef are cured before grinding, and there is little touch of heat and sugar. BACONS Limit 4 lbs. of sliced bacon per customer. If pre-ordering online Wed. night, you can reserve 1 lb. of sliced bacon and then purchase up to 3 lbs more in-store if available. Bacon Ends (Duroc Pork) LIMITED $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc. Ground Bacon $6 per lb. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam. Sausages Breakfast Sausage with sage & bacon (Duroc & Berkshire - Mangalitsa) $7 per lb.
  • Menu for Week

    Menu for Week

    FEATURED Mixed Charcuterie Meats $9.50 per đ lb. pack of thin slices Equal parts thin slices of our Cotto Salami and Coppa Cotta, both made from local heritage breed Berkshire pork. Great for meat & cheese boards or a sandwich. Schinkenspeck (Local Acorn-finished Idaho Pasture Pig) LIMITED $6 per 2 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Made from incredible wood-raised acorn-finished local Idaho Pasture Pigs. The sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine. Tyroloean-style Schinkenspeck LIMITED (Local Mangalitsa – Berkshire Pork) $6 per 2 oz. pack Same method as our regular Schinkenspeck, but seasoned with a traditional Tyroloan blend of juniper, bay leaves, garlic and more and cold-smoked over birch. Sliced paper-thin. Local Raw Honey (Bean Tree Homesteading) ONLY 3 LEFT $10 per 10 oz jar Selling on consignment for the farmer. Candied Peanuts $4.50 per đ lb. pack $8.50 per 1 lb. pack Sweet, crunchy, just a touch of heat, and a little smoke (we smoke the raw sugar & water). Bavarian-style Sweet Mustard $3.50 per oz container A classic Bavarian-style mustard that pairs perfectly with our Weisswurst (see sausages). A darker brown mustard with honey, wine and spices like juniper and allspice. BACONS Limit 4 lbs. of sliced bacon per customer. If pre-ordering online Wed. night, you can reserve 1 lb. of sliced bacon and then purchase up to 3 lbs more in-store if available. Black Crowe Bacon LIMITED BUT MORE FRI.