sign in sign up
<<
Home , Goetta, Knipp, Potted meat

FEATURED

Mixed $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 & 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 & water). Bavarian-style Sweet Mustard $3.50 per oz container A classic Bavarian-style mustard that pairs perfectly with our (see ). 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. $10 per lb. (sliced) Dry-cured like our country bacon and seasoned with our house- made Black Crowe seasoning (garlic, coffee, and more). A crowd favorite.

Country Bacon (Duroc) LIMITED BUT MORE FRI. $9 per 1 lb. pack (sliced) Traditional dry-cured bacon smoked over real wood fire of oak and cherry.

Black Pepper Bacon (Berkshire) LIMITED BUT MORE FRI. $10 per 1 lb. pack (sliced) Bellies from some of our best pigs dry- cured and smoked over oak and cherry.

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. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam.

Sausages Weißwurst (Berkshire – Mangalitsa Pork $10 per lb. (about 1 lb. each) A German classic from Bavaria, Weißwurst is a very tender white with a nice touch of lemon zest and parsley. Rich in pork , cream and eggs. Fully cooked and can be warmed in minutes. Fantastic with sweet mustard. Sausage with sage & bacon (Duroc & Berkshire - Mangalitsa) $7 per lb. (bulk 1 lb. packs) Great pork with , 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 ) $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.

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 ONLY 1 LEFT (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) ONLY 3 LEFT $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, CHRISTMAS HAMS WILL NOT BE LISTED UNTIL NEXT WEEK. 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 ONLY 1 LEFT $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, , oregano, and hot sauce.

Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) LIMITED $8 per lb. A traditional scrapple-style “sausage” still popular in Cincinatti, OH and northern KY. Meat and broth cooked with steel cut . 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 that is found in southeastern NE & parts of northern KS.

Scottish Square Sausage ONLY 1 LEFT (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 Berkshire - TD Niche Pork Mangalitsa Rib Chop TD Niche Pork $8 per lb. about .75 lb. each Rib Chop Sirloin Steak $8 per lb. about .75 lb. each $8 per lb. about .75 lb. each Loin Chop Loin Chop $8 per lb. about .75 lb. each $8 per lb. about .75 lb. each Spare Ribs Loin Roast ONLY 2 $6 per lb. about 2 lb. each $8 per lb. about 2 lbs. each Spare Ribs $6 per lb. about 2 lb. each

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

Duroc Baby Back Ribs $3.95 per lb. ONLY 2 Truebridge about 2 lbs. each (unpeeled) St. Louis Ribs Shoulder Trim $5.95 per lb. Ready for stew, chili, etc. about 2.5 lbs. each (peeled) $4 per 1 lb. pack. Spare Ribs $3.95 per lb. ONLY 2 about 2.5 lbs. each (unpeeled)

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.

NY Strip ONLY 4 LEFT (from a 7-year old Black Angus) $18 per lb. about 8 oz per steak

Ground Beef ONLY 10 LEFT (From 8 and 10 year old mature Black Angus) $7.50 per lb. American

Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu.

Prime Tenderloin Filet ONLY 12 AVAILABLE (more coming) (BMS Grade 6-7 Equivalent) $50 per lb. about 1/2 lb. each

Beyond Prime NY Strip ONLY 10 LEFT (LIMIT 4 PER CUSTOMER) (BMS Grade 10-12 Equivalent) $45 per lb. about .75 - 1 lb. each 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 (BMS Grade 8+ Equivalent) $15.95 per lb. about .5 lbs. each Prime + Shaved Bottom Round READY FRI. $8 per 1 lb. pack (BMS Grade 8+ Equivalent) Extra-thin slices great for cheese steaks, Korean Bulgogi, Japanese Shabu-Shabu, Carpaccio, etc.

Lifter Steaks ONLY 2 SMALL LEFT (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each 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) 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. Stew Meat $7 per 1 lb. pack (BMS Grade 8+ Equivalent) Cut from beyond USDA Prime American Wagyu Bottom Round. Hot Dogs $9 per lb. (5 links) Savory, snappy made from local all- natural American Wagyu beef.

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

Whole Chickens LIMITED $3.75 per lb. About 5 lbs. each.

Chicken Breast LIMITED $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 6

Chicken Wings $3.50 per lb. for pack of 6

Chicken Legs $2.95 per lb. for pack of 6

Chicken Feet $2.25 per 1 lb. pack

Chicken Backs $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.

Fresh Salmon FROZEN $16.95 per lb. about đ lb. each.

Smoked Salmon Belly LIMITED $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

American Wagyu Beef Pastrami (American Wagyu) $13.95 per lb. (unsliced pieces about 1 lb. each) Beyond-Prime American Wagyu beef bottom round dry-cured with our own mix of herbs, spices and brown sugar. Dry-cured for 3 weeks, smoked over a real wood fire before cooking sous vide for 36 hours to perfect tenderness.

Spanish Chorizo (dry-aged Spanish Salami) (Berkshire - Mangalitsa) $30 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.

Saucisson Sec (dry-aged French Salami) (Local China – Poland Pig) $30 per lb. (about $6-9 per piece) Traditional French salami focused on the taste of the heritage breed pork. Flavored simply with fresh roaste garlic, wild Madagascar black pepper and white wine. Dry-aged over 4 weeks. Great for cheese and meat boards.

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. Tyroloean-style Schinkenspeck (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. Cotto Salami (Berkshire-Mangalitsa pork & American Wagyu beef) $14 per lb. for ¦ 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 , it is cooked. Great for meat & cheese boards or sandwiches.

Coppa Cotta (Berkshire - Mangalitsa) LIMITED $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. Classic Amish-style headcheese with extra tang from pickle juice & apple cider vinegar. Pork heads simmer all day and then the meat is blended with reduced pork , mustard, pickle relish, and 5-spice.

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.

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) ONLY 3 LEFT $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 ONLY 3 LEFT $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) $3 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.

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.