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Menu for Week Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham 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 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. Smoked Kippered Wagyu Beef 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 braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & 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 sugar. No nitrites. Nothing but pork belly, salt 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 paprika 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 pancetta etc. Bacon Ends (Duroc Pork) $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, 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 meat to make a meal. Smoked Cured Pig 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. Sausages (fresh) Macedonian-style Lamb Sausage (Dorper Lamb & Wagyu beef) $12 per lb. (about 1 lb. packs) Local grass-fed Dorper lamb enriched with American Wagyu fat 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 oil. 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 Chorizo (Duroc Pork & Wagyu Beef) $7 per lb. (bulk) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Breakfast 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 Cumberland Sausage (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 breakfast sausage 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. Loin Chop $8 per lb. Tenderloin $10 per lb. Spare Ribs $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 hot dog 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 animals, 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 Pennsylvania 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 Salami) (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 cheese 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.
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