sign in sign up
<<
Home , Goetta, Head cheese, Lardo, Pancetta, Pork belly

Featured

Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked (Idaho Pasture ) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted , white wine, leaf and butter. Use for pan sauces, sautéing or just spread on bread.

Smoked Kippered Wagyu LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”.

Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional with pork liver and a nice smoky flavor from being 33% dry-cured ends. BACONS

Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with & smoked over apple.

Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry.

Traditional Bacon (Duroc) $9 per lb. (sliced) No . No nitrites. Nothing but , and smoke. Thick cut traditional dry-cured bacon smoked over a real fire of oak and mulberry.

Hungarian Bacon (Duroc) $9 per lb. (sliced) Dry-cured Duroc pork belly smothered with and garlic and heavily smoked over a real wood fire of oak.

Black Suffolk Bacon (Duroc) LIMITED $9 per lb. (sliced) A traditional bacon style from Suffolk England. Pork belly cured with salt, fennel, garlic, black pepper, molasses and beer for 2 weeks. Then hung and dried for a week smoked over oak.

Slanina Afumata (Berkshire – Mangalitsa) LIMITED $10 per lb. (small unsliced pieces) Traditional Romanian/Hungarian style lardo. The fattiest part of the pork belly is dry-cured with salt, paprika & garlic for weeks before being cold-smoked over juniper wood and oak. Can be sliced thinly to be served on bread or treated like etc. Bacon Ends (Duroc Pork) $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, , eggs, etc. Ground Bacon $6 per lb. Ends from various bacons slabs after slicing then course ground.

Hams Ham Hocks & Shanks $5 per lb. Heritage breed hocks and shanks dry-cured and smoked. Perfect for soup and has enough to make a meal.

Smoked Cured Trotters (skin-on) READY SAT. $4.50 per lb. Duroc pork trotters dry-cured and smoked over oak and cherry. Makes incredible stock and soups etc. (fresh)

Macedonian-style Lamb (Dorper Lamb & Wagyu beef) $12 per lb. (about 1 lb. packs) Local grass-fed Dorper lamb enriched with American Wagyu and seasoned with cumin, rosemary, roasted garlic cloves, red wine and a load of house-made Ajvar paste of roasted eggplant, red peppers, garlic and olive .

Scottish Square Sausage (Duroc pork & Wagyu beef) $7 per lb. (1 lb. pans) A classic sausage from Scotland. Meat is half pork and half beef and made tender with local sourdough bread. The subtle but distinct flavor is from coriander seeds and nutmeg.

Italian Sausage (Berkshire pork & Wagyu beef) $7 per lb. (bulk) Classic Sicilian-style sausage made with local Berkshire pork, fresh garlic, fennel and wine. Mexican (Duroc Pork & Wagyu Beef) $7 per lb. (bulk) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Sausage with sage & bacon (Berkshire & Wagyu) $7 per lb. (bulk) Great pork with salt, pepper a few herbs and spices and a touch of sage. Good and simple with no sugar.

English (Duroc Pork) $8 per lb. (coils) A classic sausage from Cumbria England. Tender and juicy with subtle flavors of pepper, all-spice and nutmeg. Use as or roast or grill as a brat. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. They are older breeds of pigs with darker well-marbled meat.

Duroc Local Idaho Fresh Belly $4.50 per lb. Pasture Pig for whole belly or Acorn & Walnut Finished $5 for pieces Ribeye Chop $9 per lb.

$8 per lb. Loin Chop Tenderloin $10 per lb. Spare $6 per lb.

Wagyu Beef Local all-natural Wagyu (F1-cross) from Imperial Wagyu.

Prime Ribeye (BMS Grade 6-7 Equivalent) READY LATE FRI. $21.95 per lb. Lifter Steaks (BMS Grade 5+ Equivalent) $6.95 per lb. Burgers $6.50 per per 1 lb. pack (8 oz patties) Frozen ground Wagyu patties.

Ground Beef 80/20 $6.95 per 1 lb. pack Lifter steaks, sirloin & bottom round.

Bottom Round Roast READY LATE FRI. $6 per lb. (BMS Grade 8+ Equivalent) About 2 lbs. each. Great for roast beef, pot roast or even treated like a small brisket since they are so well marbled.

Wagyu Hot Dogs (Wagyu) $8 per lb. (5 links) Savory, snappy made from local all- natural Wagyu beef.

7-Rib Ribeye Rack (Pre-Order) $14.80 per lb. (BMS Grade 5 Equivalent) $18.27 per lb. (BMS Grade 6-7 Equivalent) Whole 7-rib rack. Must buy entire rack. Range 18-22 lbs. Must pick up week it arrives and pay with cash or check.

Grass-Fed Beef We carry 100% Grass-Fed beef from a few local farms that raise on grass and finish on grass, no corn. Plum Creek Farms in Buchard, NE is known for raising and processing some of the best chicken around, but they also work with Black Angus breeding stock that have added depth of flavor from being mature , 4-8 years of age.

Ground Beef (8 year old mature Black Angus) $7 per lb. or $6.50 per lb. for pre-orders of 10 lbs. or more

Tenderloin Filets (8-9 year old mature Black Angus) $19.95 per lb. Grass Run Farms Liver $3 per lb. Fresh Poultry Local Free-Range Poultry from Plum Creek Farms (NE) Buy 5 lb. packs of Chicken Thighs, Wings and Legs and save 10% (pre-order is best)

Whole Chickens $3.75 per lb. About 4 lbs. each.

Chicken Wings $3.50 per lb. for pack of 6

Chicken Thighs $3.50 per lb. for pack of 6

Chicken Legs $2.95 per lb. for pack of 6

Chicken Liver $2.95 per lb.

Chicken Feet & Backs for Stock $1.95 per lb. 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 Filets $16.95 per lb. Smoked Salmon $24 per lb. Dry-cured salmon filets smoked seasoned with black pepper, fennel, house 5-spice, brown sugar, ginger and more. Slowly cold smoked over birch with a final hot smoke for a good color and flakiness.

Smoked Salmon Belly $24 per lb. We use the fatty salmon bellies and dry-cure them exactly like our sweet black pepper bacon. Smoked over birch and glazed with brown sugar. Bones Beef Marrow Bones $3 each (about 1 lb.) Fresh raw (unroasted) marrow bones from local American Wagyu. Roasted Beef Femur Bones (good for stock or dogs) $3 each (about 1 lb.) Roasted femur bones from local American Wagyu.

Chicken Feet & Backs $1.95 per lb.

Pork Bones, various for stock $3 per lb. Fresh unroasted bones from local heritage breed pigs from TD Niche Pork. Pork femurs (good for stock or dogs) $3 per lb. Fresh unroasted bones from local heritage breed pigs from TD Niche Pork.

Pig Head (halves) $3 per lb. Fresh unroasted skinless half heads from local heritage breed pigs from TD Niche Pork. Great for roasted for meat or simmering for stock.

Pig Trotters (skin-on) $3 per lb. Great for rich stock. Pâté & Spreads Pork Head & Cracklin’ Rillette $6 per 8 oz My personal favorite rillette reproducing the flavor of a fantastic pâté we used to buy in Madagascar that is seasoned with Madagascar green peppercorns. A tender and hearty spread with a little extra depth from caramelized lard cracklin’s.

Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends.

Charcuterie

Lebanon Bologna (Wagyu Beef & a little bacon) READY SAT. $12 per lb. for small unsliced pieces This is a traditional Dutch sausage I grew up with in, well, Pennsylvania. Tastes of black pepper, beef and smoke with sweetness from molasses & honey and a touch of acidity from a short fermentation. We even bring back the traditional muslin cloth casings from Pennsylvania. Cut into cubes or slices as an appetizer or even fry slices like Spam.

Saucisson Sec (dry-aged French ) (Idaho Pasture Pig) $28 per lb. (about $6-9 per piece) Traditional French salami focuses on the taste of heritage breed pork. It is flavored only with organic garlic, wild Madagascar black pepper and white wine. Dry-aged over 2 months. Great for and meat boards. Spanish Chorizo (dry-aged Spanish Salami) (Idaho Pasture Pig) $28 per lb. (about $6-9 per piece) Traditional dry-aged Spanish chorizo flavored with smoked paprika, smoked fresh garlic, chilis, and red wine. Dry-aged 4 weeks. Rich and slightly spicy. Salame di Fiasco (dry-aged Italian-style Salami) (Idaho Pasture Pig) $28 per lb. (about $6-9 per piece) This fig, honey, garlic & fennel salami is our own creation based on several traditional Italian and made in honor of our new baby, Conrad Fiasco Jean Lebo (yes, “Fiasco is one of his legal middle names). Coppa (Idaho Pasture Pig) $28 per lb. (unsliced pieces) Local Idaho Pasture Pig shoulder (coppa muscle) dry-cured & dry-aged for 2 months with a house-mix of Sicilian spices.

Bresaola (Piedmontese-cross) $24 per lb. (small unsliced pieces) Local grass-fed Piedmontese-cross beef eye rounds soaked in red wine for days, dry-cured with house mix of herbs and spices for 2 weeks and finally dry-aged 3-4 weeks.

Bourbon-sola (American Wagyu) LIMITED $24 per lb. (small unsliced pieces) Same technique as our traditional Italian bresaola (see above), but with some twists. American Wagyu bottom round is soaked in fennel & vanilla infused bourbon for days before dry-curing for 2 weeks and finally dry-aging for 2 weeks more.

Guanciale (Duroc) $14 per lb. (small slabs) Traditional Italian jowl bacon dry-cured for 3 weeks with salt, fennel, herbs and garlic. Then briefly cold- smoked over smoldering rosemary before aging a further week.

Pancetta (Idaho Pasture Pig) $16 per lb. (about đ lb. unsliced pieces) Traditional pancetta dry-cured and aged 2 months. Seasoned with just salt and wild Madagascar black pepper.

Smoked Tesa (flat pancetta) (Idaho Pasture Pig) $15 per lb. (small slabs) Small slabs of local acorn and walnut finished pork belly seasoned with, oregano and wild Madagascar black pepper, dry-cured and then dry-aged like pancetta with a final touch at the end of being briefly smoked over rosemary sprigs. Use just like pancetta. Italian Lardo (Idaho Pasture Pig) $14 per lb. (unsliced pieces) Traditional Italian Lardo from the pork belly fat or fat back. Seasoned with Madagascar pink peppercorns, fennel and garlic. After a month of dry-curing and pressing, it is dry-aged for weeks. Think of it as fatty pancetta.

Lomo (proscuitto-style ) (Idaho Pasture Pig) $28 per lb. (unsliced pieces) Local Idaho Pasture Pig loin dry-cured and dry-aged for 2 months with just a touch of wild Madagascar black pepper.

Sundried Tomato Terrine $12 per lb. Sundried tomatoes, toasted fennel, roasted garlic, sharp provolone, set in a pork and chicken with a nice layer of fresh mozzarella and arugula in the middle. Slice and enjoy with bread or crackers.

French Ham & Parsley Terrine $12 per lb. A little twist on a classic Easter terrine from France. Pieces of dry-cured pork shoulder ham, fresh parsley, roasted garlic and extra sharp provolone set in a pork & chicken aspic. Slice and enjoy with bread, Dijon and white wine.

Amish–Style Souse () $10 per lb. Traditional Amish-style meaty head cheese featuring local Berkshire pork, chopped pickles, black pepper, and seeds. Slice and serve with good mustard. Rectangular Alternative Breakfast

Scrapple (Berkshire & Mangalitsa) $8 per lb. Traditional Pennsylvania Dutch-style . 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.

Chorizo Scrapple aka El Scrapple $8 per lb. Our traditional scrapple (see above), but with a few tweaks. Half the head meat is swapped with our house-made Mexican chorizo. Masa instead of cornmeal and spiced up with garlic, paprika, , oregano, and hot sauce. Black with Apples & Cracklin’s $10 per lb. Traditional Scottish-style blood pudding thickened with steel cut pin and seasoned with sage and . As an extra touch, includes local apples. And instead of fresh fat, we used pork cracklin’s from our rendered lard.

Scottish Square Sausage (Duroc pork & Wagyu beef) $6 per lb. (1 lb. pans) A classic sausage from Scotland. Meat is half pork and half beef and made tender with local sourdough bread. The subtle but distinct flavor is from coriander seeds and nutmeg.

Goetta (Wagyu beef) $8 per lb. A traditional scrapple-style “sausage” still popular in Cincinatti, OH and northern KY. It is a meat and broth cooked with steel cut oats. Ours uses all American Wagyu beef and oraganic oats. Seasoned with sage, allspice and more. Slice and fry for breakfast or dinner. Very similar to that is found in southeastern NE and parts of northern KS. Pantry

Bacon Onion Jam LIMITED $10 per 1 lb. container A savory and smoky sweet jam made from sweet onions, our dry-cured bacon, raw sugar (non-GMO) and wild Madagascar black pepper.

Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Horseradish $4 per 8 oz. jar Amish-raised horseradish we bring back from Pennsylvania. Mild but flavorful. Traditional Soaps made with our Heritage Breed Pork Lard, American Wagyu Beef & Buffalo Tallow $5 per bar We give our rendered pork pork lard, Wagyu beef tallow and even buffalo tallow to local maker, Annie Rae Soaps, and she adds nothing but lye and distilled water to make traditional soap. Madagascar Peppercorns $5 for 1 oz Distinct & flavorful peppercorns we bring back from Madagascar. Green and white, even pink (actually in the family but still peppery & delicious). Pork Leaf Lard $6 per pint Rendered in-house from local heritage breed pigs. Best lard for baking.

Wagyu Beef Tallow (Local and all-natural) $8 per pint Rendered in-house from ribeye fat, this tallow is an incredible way to fry potatoes or pretty much anything.

Cheese

Nolt Newville, PA Aged Raw Milk from Pasture-Raised Jersey Cows

6-Year Cheddar (extra-extra sharp) $13.95 per lb. Not for the faint of heart. This is an extremely sharp cheddar aged for 6 years. 4-Month Cheddar (mild & buttery) $9.95 per lb. A beautiful buttery mild cheddar.