FEATURED

Mixed Meats $9.50 per đ lb. pack of thin slices Equal parts thin slices of our Cotto and Coppa Cotta, both made from local heritage breed Berkshire . 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 (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 (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. 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. 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.

Garlic Grillers (Berkshire - Mangalitsa) $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. Mexican (Duroc & Berkshire – Mangalitsa pork) $7 per lb. (bulk 1 lb. packs) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Scottish Square Sausage (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic Scottish Sausage of half pork, half beef, and tender from bread with distinct flavor from nutmeg and freshly-ground coriander seeds. Fry up for breakfast or dinner. Sicilian-style (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.

Farmer John Sausage (Duroc Pork) $8 per lb. (links) 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 roasted or fried for breakfast or grilled for dinner like a brat.

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.

Hams SORRY, ALL THANKSGIVING HAMS SOLD OUT. Ham Hocks & Shanks $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Rectangular Alternative Breakfast Meats

Scrapple (Berkshire - Mangalitsa & Duroc) $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. And masa instead of cornmeal is used and spiced up with garlic, paprika, thyme, oregano, and hot sauce.

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. Scottish Square Sausage (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic sausage from Scotland. Meat is half pork and half beef and very tender from bread. The subtle but distinct flavor is from nutmeg and freshly-ground coriander seeds. Slice a piece off and fry up for breakfast or dinner. 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 TD Niche Pork Truebridge Rib Chop ONLY 2 St. Louis Ribs $8 per lb. about .75 lb. each $5.95 per lb. about 2.5 lbs. each (peeled) Sirloin Steak ONLY 1 $8 per lb. about .75 lb. each Fresh Belly $5 per lb. for đ bellies about Loin Chop 4-5 lbs. each $8 per lb. about .75 lb. each Shoulder Trim Loin Roast ONLY 2 Ready for stew, chili, etc. $8 per lb. about 2.5 lbs. each $4 per 1 lb. pack.

Spare Ribs ONLY 1 $6 per lb. about 2 lb. each

đ Head (skinless) $8 each about 4 lbs. each

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 Lifter Steaks (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each Prime + Shaved Bottom Round $8 per 1 lb. pack (BMS Grade 8+ Equivalent) Extra-thin slices great for cheese steaks, Korean Bulgogi, Japanese Shabu-Shabu, Carpaccio, etc. 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 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. Tenderloin Filet (from 8-year old Black Angus) $19.95 per lb. about 6 oz per steak, 1 steak per pack NY Strip (from a 7-year old Black Angus) $18 per lb. about 8 oz per steak Ground Beef (From 8 and 10 year old mature Black Angus) $7.50 per lb.

Fresh Poultry Local Free-Range Poultry from Plum Creek Farms (NE)

Chicken Breast FROZEN $7.95 per lb. (about 1 – 1.25 lbs. per pack) pack of 2 boneless, skinless breasts

Chicken Wings FROZEN $3.50 per lb. for pack of 6

Chicken Legs FROZEN $2.95 per lb. for pack of 6

Chicken Feet FROZEN $2.25 per 1 lb. pack

Chicken Backs FROZEN $2.25 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.

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 apple and glazed with brown sugar. Smoked Salmon $24 per lb. 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.

Goat Cheese Fresh local Goat Cheese from Honey Creek Creamery just across the river in Iowa. Incredibly rich, creamy and tangy. Fresh Chèvre $6 per 4 oz Cranberry & Horseradish Chèvre $6 per 4 oz Bones & Stock

Chicken Feet $2.25 per 1 lb. pack

Chicken Backs $2.25 per lb.

Pork Stock Bones $6 per pack. Each pack about 2.5 lbs. Fresh unroasted bones from local heritage breed pigs from TD Niche Pork. NOT GOOD FOR DOGS.

Pig Head (halves) $8 each Fresh unroasted skinless half heads from local heritage breed pigs from TD Niche Pork. Great roasted for meat or simmered for stock.

Fat

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.

American Wagyu Fat $3 per lb. Great for grinding with venison and other wild game or can be rendered as tallow for frying or soap making. If using for wild game, it is best to add some dry milk powder since this fat has a low melting point.

Charcuterie

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 fancy 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.

Coppa Cotta (Berkshire - Mangalitsa) $14 per lb. for ¦ lb”ish” pieces This is essentially a dry-cured smoked Italian shoulder ham made from the well-marbled front shoulder (coppa) and spiced akin to . Cappocolla but smoked and cooked and only aged a few weeks instead of months.

Rullepølse (Duroc pork & American Wagyu Beef) $10 per lb. (unsliced) Traditional Danish “lunchmeat.” Salted pork belly layered with thin-sliced beef and rolled up with a blend herbs and spices before simmering in aromatic stock for a few hours. It is pressed as it cools and can be sliced thinly.

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. Amish-style Souse (headcheese) $10 per lb. A classic Amish-style headcheese with extra tang from pickle juice and apple cider vinegar. Pork heads simmer all day and then the meat is blended with reduced pork aspic, mustard, pickle relish, and 5-spice. Slice and enjoy with crusty bread and sweet mustard.

Cajun–Style Souse $10 per lb. A spicy and tangy souse (headcheese-like) filled with pickled pig feet & hearts, dry-cured bacon, roasted pig tongues and smoked ears. Set in a spicy & savory pig and chicken aspic. Slice and enjoy with crusty bread and sweet mustard. 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 seasoned with Madagascar green peppercorns. Tender & hearty spread with extra depth from caramelized Fullblood Wagyu tallow cracklin’s. Smoked Pork Rillette $5 per 8 oz A tender smoky potted meat spread. We start with cold-smoked Berkshire - Mangalitsa pulled pork and puree it with white wine, Dijon, relish, black pepper and more. Ham Salad ONLY 5 LEFT $5 per đ lb. container A classic ham salad made from dry- cured Duroc pork smoked over a real wood fire. Mixed with fresh ground pickle onion relish & mayo. Pantry etc. Bacon Onion Jam $5 per 1/2 lb. container A savory & smoky sweet jam made from sweet onions, our dry-cured bacon, raw sugar and black pepper.

Local Salted Caramels (Perrennial Homestead) $10 per 5 oz bag Incredible caramels made just a few miles south of the shop in Ponca Hills by Ali or The Perrenial Homestead (previously Snowshoe Candy Co.).

Local Raw Honey (Bean Tree Homesteading) $10 per 10 oz jar Selling on consignment for the farmer. South Carolina-style Mustard BBQ Sauce $3.50 for đ pint or $7 per pint Tangy mustard & vinegar- based sauce sweetened with blackstrap molasses and brown sugar. Good as a marinade, glaze or finishing sauce. Black Crowe BBQ Rub $5 per 4 oz. container The same house-made rub we use for our popular Black Crowe Bacon. Features black pepper, coffee, garlic, brown sugar, chipotle pepper, onion and more. Great on beef, pork and chicken. Rub is all seasoning and contains no salt. Pork Leaf Lard $6 per pint Rendered in-house from local heritage breed pigs. Best lard for baking. American Wagyu Beef Tallow $8 per pint Rendered in-house from American Wagyu fat. Full Blood Wagyu Beef Tallow (Local) $10 per pint or $8 per pint for 3 or more Rendered in- house from a local full blood long-fed Wagyu. Even softer and more “buttery” than our regular American Wagyu tallow (above). Traditional Soap (Just fat & lye) $5 per bar Our rendered pork pork lard, Wagyu beef tallow and even buffalo tallow turned into soap by local Annie Rae Soaps, Nothing added but lye & distilled water to make traditional soap. German White Garlic $1.50 each A good strong locally-grown garlic. Use for cooking or even keep a few bulbs to plant in your garden this fall.

Fermented

Hot Sauces All are made with locally-grown peppers and fermented for at least a month before being preserved with vinegar. Smoked Sambal Hot Sauce (Heat about 4/10) $6 per 5 oz. jar A south-east Asian sambal-style hot sauce made by fermenting smoked red jalapenos, garlic, raw cane sugar and fish sauce. Smoked Green Hot Sauce w/ Cider & Garlic (Heat about 4/10) $6 per 5 oz. jar Inspired by south-east Asian sambal-style hot sauces. Made by fermenting smoked green jalapenos, garlic, raw cane sugar and fish sauce. Finished with raw apple cider and roasted garlic. “Sweet Mercy” (Heat about 7/10) (Sweet Smoked Habanero Sauce) $6 per 5 oz. jar Inspired by a hot sauce made in Madagascar where we lived for years that was vinegary and flavored with mangoes. The fermentation brings out a rich fruitiness in the habanaros. We strain the habeneros out after fermentation, so it is hot, but not overwhelming. You can certainly do more than a splash and actually use it for flavor. Sauce is finished and seasoned with fresh grated ginger, mango, cilantro, spring onions, rice wine vinegar, and charred red bell peppers. Sweetened with raw cane sugar.