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Menu for Week FEATURED Acorn-finished Saucisson Sec (French Salami) (Local Acorn & Walnut-finished Idaho Pasture Pig) $40 per lb. (about $8 per piece) Traditional French salami focuses on the taste and fat from this incredible local pig. It is lightly flavored only roasted garlic, black pepper and white wine. Dry-aged over a month. Personal favorite of our salamis and tastes of cultured butter. Salame di Fiasco (dry-aged sweet & savory salami) (Berkshire - Mangalitsa) $30 per lb. (about $6-8 per piece) This fig, garlic, pecorino- Romano, & fennel salami is our own creation based on several Italian salami traditions and named in honor of the owner’s son, Conrad Fiasco Jean Lebo (yes, “Fiasco” is one of his legal middle names). Cotto Salami (Berkshire-Mangalitsa pork) $14 per lb. for 1/2 lb“ish” pieces A traditional cooked salami common from the Piedmont area of Northern Italy. A rich salami flavored with toasted fennel, roasted garlic and black pepper. Instead of dry-aging like nearly all salamis, it is cooked. Great for meat & cheese boards or sandwiches. Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) ONLY 3 $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. BACONS Limit 3 lbs. sliced bacon per customer. If pre-ordering Wed. night, only 1 lb. can be reserved, but you may add up to 1 more lbs. when you pick up if available. Country Bacon (Duroc) $9.50 per lb. (sliced) Thick sliced dry-cured bacon smoked over maple. Only 10 grams of sugar per lb. Black Pepper Bacon (Berkshire and Berkshire - Mangalitsa) $10 per 1 lb. pack (sliced) Bellies from some of our best pigs dry- cured and smoked over oak and cherry. Slanina Afumata (Berkshire – Mangalitsa $10 per lb. (small unsliced pieces) Romanian/Hungarian style lardo. Fattiest part of pork belly dry-cured with salt, paprika & garlic for weeks before cold-smokeing over juniper & oak. Slice thinly & serve on bread or treat like pancetta. Bacon Ends (Duroc Pork) $7 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc. Ground Bacon $7 per lb. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam. Sausages German Coburg Brat ONLY 6 (Berkshire pork & American Wagyu beef) $10 per lb. (4 links per pack, about 1.25 lbs.) There are more than 40 traditional bratwurst styles in Germany. This distinct one is 500 years old and hails from Coburg in Northern Bavaria. Features 15% Wagyu beef along with the Berkshire pork. Seasonings include lemon zest, nutmeg, mace, and white pepper. To be truly authentic, you can even grill them over pine cones (not a joke). Andouille (Duroc pork) $10 per lb. (4 links per pack, about 1.25 lbs.) A traditional Louisiana-style Andouille seasoned with roasted garlic cloves, toasted thyme, black pepper, onion and cayenne. These spicy coarser ground sausages were poached then cold-smoked for 8 hours over traditional pecan. More normally used as a seasoning sausage and perfect for Cajon or Creole dishes. Can also be grilled and eaten on a bun like great hot sausage. Farmer John Sausage (Berkshire & Berkshire Mangalitsa Pork) $8 per lb. (4 links per pack, about 1 lbs.) A classic cold-smoked farmer sausage of heritage breed pork lightly seasoned with just salt, black pepper and a little mustard powder. Smoked over a real-wood fire. Equally good for breakfast or grilled for dinner like a brat. Mexican Chorizo (Duroc & Berkshire – Mangalitsa pork) $7.50 per lb. (bulk 1 lb. packs) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Sicilian-style Italian Sausage (Duroc Pork and Berkshire – Mangalitsa) $7 per lb. (bulk 1 lb. packs) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. Breakfast Sausage 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. Pork Roll (Duroc Pork) $10 per lb. comes in 5-in diameter pieces about 1 lb. each 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. Hams Sweetheart Picnic Hams ONLY 4 (Berkshire and Berkshire – Mangalitsa Pork) $11 per lb. (about 1 lb. each) These perfect little personal dry- cured hams are prepared from Berkshire and Berkshire – Mangalitsa pigs. Made from the petite clod muscles from the lower front shoulder (aka picnic). Sweetened with brown sugar. Ham Hocks & Shanks (skinless) $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. Berkshire Berkshire - TD Niche Pork Mangalitsa Loin Chop TD Niche Pork $8 per lb. about .75 lb. each Rib Chop Tenderloin $9 per lb. about .75 lb. each $10 per lb. about 1 lb. each Loin Chop Ground Pork $8 per lb. about .75 lb. each $6 per 1 lb. pack Spare Ribs đ Head (skinless) $6 per lb. about 3 lb. each $8 each about 4 lbs. each Tenderloin $10 per lb. about 1 lb. each Meishan - cross Acorn-finished Fresh Belly $8 per lb. for 1.5 lb. pieces Duroc Truebridge St. Louis Ribs $5.95 per lb. about 3 – 3.5 lbs. each (peeled) Full Spare Ribs $4 per lb. about 3.5 lbs. each. Peeled and ready to season. Fresh Belly $6 per lb. for 1.5 lb. pieces $5 per lb. for whole belly American Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu. Prime Ribeye (BMS Grade 6-7 Equivalent) $22.95 per lb. about 1.25 lbs. each NY Strip (BMS Grade 5 Equivalent) $19.95 per lb. about .75 lb. each Prime + Top Sirloin (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each Prime + Sirloin Filet Steaks (BMS Grade 8+ Equivalent) $15.95 per lb. Thick 2-inch filets cut from grade 8+ sirloin. Prime Tri-Tip (BMS Grade 8+ Equivalent) $14.95 per lb. about 1.5 - 2 lbs. each Lifter Steaks (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each 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. “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. Ground Beef 80/20 $7 per 1 lb. pack đ lb. Burgers $7 per 1 lb. pack (two 8-oz. patties) Ɖ lb. Burgers $7 per 1 lb. pack (four 4-oz. patties) Hot Dogs $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 LIMITED $7.50 per 1 lb. pack Fresh Poultry Local Free-Range Poultry from Plum Creek Farms (NE) Whole Chickens $3.75 per lb. About 5 lbs. each. Chicken Breast $7.95 per lb. (about 1 – 1.25 lbs. per pack) pack of 2 boneless, skinless breasts Chicken Thighs $3.50 per lb. for pack of 4 Chicken Wings $3.50 per lb. for pack of 6 Chicken Legs $2.95 per lb. for pack of 6 Chicken Liver $3.50 per 1 lb. pack Chicken Backs $2.25 per lb. Chicken Feet $2.25 per 1 lb. pack Chicken Hearts $3.95 per 1 lb. pack Eggs $4 per dozen Salmon Ocean-farmed Atlantic Salmon from the fjords of the Faroe Islands. Bakkafrost farm meets ASC sustainability standards and is recommended by Monterey Bay Aquarium’s Seafood Watch. Fresh Salmon $16.95 per lb. about đ lb. each. Smoked Salmon $24 per lb. about 1/3 lb. each. Dry-cured salmon filets seasoned with black pepper, fennel, house 5-spice, brown sugar, ginger and more. Smoked over real wood fire of pecan and apple. Fat Pork Leaf Lard $6 per pint Rendered in-house. Best lard for pie crusts & baking. Full Blood Wagyu Beef Tallow (Local) $8 per pint or $5 for 3 or more Rendered in-house from a local full blood long-fed Wagyu. Softer and more “buttery” than than regular tallow. Heritage Breed Pork Fat Back $2.50 per lb. Great for grinding with venison and other wild game or can be rendered as lard for frying or soap making. Bones & Stock Chicken Backs or Chicken Feet $2.25 per lb.
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