FEATURED

Sauerkraut (Local cabbage) (Limit 4) $5 per 1 lb. bag The traditional stuff. Naturally-fermented sauerkraut. Just 2 ingredients: local cabbage and sea salt.

Garlic Sauerkraut Pickles (Limit 2) (Fermented Local Cucumbers) $5 for đ lb. packs (wt. does not include the brine) Traditional deli-style pickles made with local cucumbers, garlic, cloves and a salt brine made from the juice of the fermented sauerkraut we made last month. Naturally-fermented and contain no vinegar.

Goat Cheese w/ Tomato Bacon Chutney (Limit 2) $12 per lb. (each piece about đ lb.) Fresh goat cheese packed with our Tomato Bacon Chutney. Great appetizer.

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.

Pulled Pork (Berkshire - Mangalitsa) $9 per 1 lb. pack Local Berkshire – Mangalitsa pork seasoned with nothing but salt and pepper for 2 days. Cold-smoked over a real wood fire of oak, cherry and pecan for 8 hours. Then oven-roasted very low and very slow overnight. Fully cooked and ready to eat. BACONS

Bacon CANNOT be ordered ahead online. In-store purchase only. Limit 3 lbs. of sliced bacon per customer.

English Bacon (Berkshire - Mangalitsa) & (Large Black) LIMITED $10 per lb. (sliced) Dry-cured back bacon smoked over real wood fire. Pork is cut from the loin and top of the ribs instead of the belly.

Black Crowe Bacon LIMITED $10 per lb. (sliced) Dry-cured like our country bacon and seasoned with our house- made Black Crowe seasoning (garlic, coffee, black pepper and more). A crowd favorite.

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

Blackstrap Jowl Bacon (Duroc) ONLY 4 LEFT $8 per lb. (unsliced) Succulent southern-style jowl bacon dry- cured and packed with black strap molassas for 2 weeks. Cold smoked over oak and pecan. Chop up and fry for pasta, salads, sautéed greens. Can be used just like guanciale.

Dark Horse Burnt Bacon Ends (Duroc) $10 per lb. Dry-cured bacon ends packed with our new Black Horse BBQ Sauce, house-made sweet & spicy horseradish & molasses BBQ sauce. Ready 4-5 minutes in hot skillet. Great as an appetizer, on a salad, or as a sandwich with slaw. Ground Bacon LIMITED $6 per lb.

Bacon Ends (Duroc Pork) $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc.

Hams

Dry-Cured Ham (Berkshire - Mangalitsa) $9 per lb for unsliced pieces about 2-3 lbs. each $6.50 per đ lb. pack of thin slices Local Berkshire – Mangalitsa pork dry-cured for weeks then smoked over a real wood fire of oak, pecan and cherry. Ready to eat.

Black Suffolk English Ham (Large Black Pig) ONLY 1 LEFT $10 per lb (about 2 lbs. each) A traditional cure from Suffolk, England. Boneless pork leg cured with black strap molasses, beer, fennel, black pepper, garlic and coriander. Smoked over oak and cherry. Fully cooked and can be enjoyed cold or hot. Ham Hocks & Shanks $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire.

Sausages

Country Sausage (Limit 2) LIMITED (Berkshire – Mangalitsa and Large Black Pork & American Wagyu Beef) $8 per lb. (4 links per pack, about 1.25 lbs.) Simple but delicious sausage of heritage breed pork & American Wagyu beef lightly seasoned with salt, marjoram, black pepper, mustard powder and a little cayenne. Grill for dinner like a brat or roast /fry for breakfast.

Garlic Grillers (Berkshire - Mangalitsa) (Limit 2) LIMITED $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. Breakfast Sausage (Limit 1) 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. Sicilian-style Italian Sausage (Limit 2) LIMITED (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.

Mexican Chorizo (Limit 4) (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.

Rectangular Alternative

Breakfast Meats

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

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.

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 Mangalitsa TD Niche Pork TD Niche Pork Rib Chop (Limit 2) $9 per lb. about .75 lbs. each Rib Chop (Limit 2) $9 per lb. about .75 lbs. each Loin Chop (Limit 2) $9 per lb. about .75 lbs. each Loin Chop (Limit 2) $9 per lb. about .75 lbs. each Tenderloin (Limit 1) $10 per lb. about 1 lb. each Tenderloin (Limit 1) $10 per lb. about 1 lb. each Spareribs $6 per lb. about 1.75 lbs. each Spareribs $6 per lb. about 1.75 lbs. each Duroc Truebridge Fresh Belly $5 per lb. for pieces (about 1 lb. each) $5 per lb. đ bellies (about 5 lbs. each)

St. Louis Ribs $5.95 per lb. about 2.5 lbs. each (peeled) American

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

Prime Ribeye (BMS Grade 6-7 Equivalent) (Limit 4) $22.95 per lb. about 1.25 lbs. each

NY Strip (BMS Grade 5 Equivalent) (Limit 4) $19.95 per lb. about .75 lb. each

Prime + Top Sirloin (Limit 4) (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each

Prime + Sirloin Filet (Limit 4) (BMS Grade 8+ Equivalent) $15.95 per lb. about .5 lbs. each

Prime + Tri-Tip ONLY 2 LEFT (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 “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”. 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. Ground Beef 80/20 $7 per 1 lb. pack

Burgers (Limit 5 lbs.) $7 per lb. (two 8-oz. patties) Fry or grill as burgers

10 # Case of Burgers (Limit 1) (ONLY 2 Available) $70 (20 8-oz. patties) 2 burgers per lb. 10 packs per case.

Hot Dogs (Limit 5 lbs.) $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 (Limit 5) (From a 5 and 7 year old mature Black Angus) $7.50 per lb. NY Strip (from a 5 year old and a 7 year old Black Angus) $18 per lb. about 8 oz per steak

Beef Liver (from Grass Run Farms) $3.25 per lb. Cut into đ inch-thick “steaks” about 1 lb. per pack

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

Whole Chickens (Limit 3) $3.75 per lb. About 5 lbs. each.

Chicken Breast (Limit 3) $7.95 per lb. (about 1 – 1.25 lbs. per pack) pack of 2 boneless, skinless breasts

Chicken Thighs (Limit 3) $3.50 per lb. for pack of 6

Chicken Wings (Limit 3) $3.50 per lb. for pack of 6

Chicken Legs (Limit 3) $2.95 per lb. for pack of 6

Chicken Backs LIMITED $2.25 per lb.

Chicken Liver ONLY 5 LEFT $3 per 1 lb. pack

Chicken Feet $2.25 per 1 lb. pack Seasoned Meat Ready for the Grill, Smoker or Oven Char Sui Pork Belly (Duroc) ONLY 1 LEFT $8 per lb. Long 2-inch thick slices of Duroc pork belly (skinless) marinated in our house-made Chinese Char Sui blend of honey, Shaoxing wine, soy sauce, hoisin, fresh garlic, our house-blended 5-spice and more. Can be quickly seared over high heat or down lower and slower. Slice thinly when finished and enjoy on its own or use over rice, salads or for a great sandwich.

Sweet & Spicy “Kippered” Chicken Wings LIMITED $6 per lb. Local free-range chicken wings from Plum Creek Farms marinated in the same glaze we make for our popular Kippered American Wagyu beef. Great for the grill, smoker or just roasted in the oven. Sweet & Spicy “Kippered” Lifter Steaks $10 per lb. about .5 lb. per pack American Wagyu lifter steaks (like well-marbled flank steak) dry-cured for days and marinated with our house-made kippered beef glaze. Grill hot and fast like a flank steak or do low and slow like a miniature brisket.

Dark Horse Chicken Legs ONLY 2 LEFT $6 per lb. 4 legs per pack Local free-range chicken legs from Plum Creek Farms salted and marinated with our house-made tangy & sweet Dark Horse BBQ Sauce (spicy horseradish & molasses and more). Great for the grill, smoker or just roasted in the oven. Carolina Pork Belly $8 per lb. each pack about .75 - 1 lbs. 2-inch thick strips of all-natural Duroc pork belly dry-cured and marinated in our house-made Carolina-style Mustard BBQ sauce. Great for grill or smoker. Can be grilled hot and quick in as little as15 minutes or roasted or smoked low & slow. Slice up as appetizers or top salads and pasta or load up on a roll with good slaw for a fantastic sandwich.

Honey-cured Chicken Legs ONLY 3 LEFT $6 per lb. 4 legs per pack Local free-range chicken legs dry-cured just like our hams and packed with honey. Grill or smoked until cooked like any other chicken leg, but taste and texture is like a succulent sweet ham.

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 (Limit 2 lbs.) $16.95 per lb. about đ lb. each. 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. 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 birch and glazed with brown sugar. Smoked Salmon Rillette $14 per 8 oz A pâté of dry-cured cold-smoked smoked Faroe Island salmon slowly poached in butter & olive oil and blended with roasted garlic, horseradish, white wine, cream, parsley, fresh lemon, capers and more.

Charcuterie

Mixed Charcuterie Meats $9.50 per đ lb. pack of thin slices Equal parts thin slices of our Cotto Salami, Coppa Cotta, and Dry- Cured Berkshire-Mangalitsa Hams. Great for meat & cheese boards or a fancy sandwich. Lebanon Bologna (Local Grass-fed Black Angus Beef) $12 per lb. for small unsliced pieces about 1 lbs. each $7.50 per đ lb. pack of thin slices 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 & apple butter. We even bring back traditional cloth casings from Pennsylvania. Cut into cubes or slices as an appetizer or even fry slices like Spam.

Cotto Salami (Berkshire-Mangalitsa pork & American Wagyu beef) $14 per lb. for ¦ lb”ish” pieces or $9 per đ lb. pack of thin slices 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.

Coppa Cotta (Berkshire - Mangalitsa) $14 per lb. for ¦ lb”ish” pieces or $9 per đ lb. pack of thin slices This is essentially a dry-cured smoked Italian shoulder ham made from the well-marbled front shoulder (coppa) and spiced akin to pepperoni. Cappocolla but smoked and cooked and only aged a few weeks instead of months. Italian Lardo (Idaho Pasture Pig) LIMITED $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 ONLY 3 LEFT $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. Tender and hearty spread with a little extra depth from caramelized lard cracklin’s. Chicken Liver & Bacon Pâté $6 per 8 oz Classic version with smokiness from our dry-cured bacon. Topped with a layer of seasoned chicken fat, olive oil, and butter fried in onions. Smoked Salmon Rillette $14 per 8 oz A pâté of dry-cured cold-smoked smoked Faroe Island salmon slowly poached in butter & olive oil and blended with roasted garlic, horseradish, white wine, cream, parsley, fresh lemon, capers and more. Pantry etc. South Carolina-style Mustard BBQ Sauce $7 per pint or $3.5 for đ 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. Cheddar Garlic Sea Salt $5 per 8 oz. container Sea salt is aged for months Wild Madagascar Black pepper, California Garlic powder and ends from the very strong 6-year old cheddar we bring back from Pennsylvania at Christmas. The blend packs an umami punch and is great on steaks and meats or used as a finishing salt on salad etc. Blend with butter for garlic bread or for roasted corn. 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. Tomato Bacon Chutney $7 per 1/2 lb. container A sweet & spicy jam with an herby, earthy, garlicy notes from charred ramps, our dry-aged lardo, and Calabrian peppers. Sweet & Spicy Ramp & Lardo Jam $7 per 1/2 lb. container A sweet, and spicy with a jam and blackened red bell peppers, Black Suffolk bacon, orange zest, raw sugar, apple cider vinegar, black pepper, and anise hyssop. Ramp & Pancetta Butter $6 per đ lb. container Locally-foraged ramps simmered in butter and a little olive and white wine with extra umami and depth from our dry-aged pancetta ends. Great to cook with or just enjoy on bread etc. Madagascar Peppercorns $5 for 1 oz Distinct & flavorful peppercorns we bring back from Madagascar. Green and pink. (actually in the cashew family but still peppery & delicious). 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. Wild Rice $15 per 12 oz. bag True wild rice harvested from canoes in the Ojibwe community of Lac Du Flambeau, Wisconsin.