FEATURED

Pork Head Adobo (Berkshire – Mangalitsa & Duroc) READY $10 per 1 lb. pack Local Berkshire – Mangalitsa heads and a few Duroc pork butts were rubbed with salt, cumin thyme and sage and smoked over a real wood fire for 6 hours before slowly roasting overnight. The meat is pulled and blended with a house-made adobo sauce of roasted dried anchos, garlic, apple cider vinegar, Mexican oregano, cumin, oranges and bone broth. Fully cooked and ready for tacos, burritos, sandwiches etc.

Pulled Pork (Berkshire - Mangalitsa) READY THU. 5 PM $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.

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.

Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) $8 per lb. A traditional scrapple-style “” still popular in Cincinatti, OH and northern KY. It is 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.

BACONS

Bacon cannot be ordered ahead online. In-store purchase only. Limit 3 total lbs. bacon per customer.

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

Black Pepper Bacon LIMITED (Berkshire - Mangalitsa) $10 per lb. (sliced) Bellies from some of our best pigs dry-cured and smoked over oak, pecan and cherry.

Garlic Bacon (Duroc) $10 per lb. (sliced) Same as our traditional dry-cured bacon but smothered in garlic powder. Smoked over real wood fire of oak, pecan and cherry. Excellent for BLTs, pasta, salads etc.

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 $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 (about 2-3 lbs. each) Local Berkshire – Mangalitsa pork dry-cured for weeks then cold smoked over pecan. Ready to eat. Ham Hocks & Shanks $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Limit 5 total lbs. sausage per customer. Palermo-Style (Berkshire-Mangalitsa Pork & Wagyu Beef) $10 per lb. (coils about 1 lb. each) A traditional course-ground Sicilian sausage from Palermo. Features fennel like most Sicilian sausage, but has much more depth & flavor from sundried tomatoes, pecorino Romano cheese and fresh greens (this batch has arugula).

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. Manchester-style English Bangers (Duroc Pork, Berkshire - Mangalitsa & American Wagyu Beef) $8 per lb. (4 links per pack, about 1.25 lbs.) Simple but delicious sausage of Duroc 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. Country Sausage (Duroc Pork, Berkshire - Mangalitsa & American Wagyu Beef) $8 per lb. (4 links per pack, about 1.25 lbs.) Simple but delicious sausage of Duroc 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. 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 (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 (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.

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 - Large Black Mangalitsa TD Niche Pork TD Niche Pork Loin Chop (Limit 2) ONLY 4 LEFT Ribeye Chop (Limit 2) $8 per lb. about .75 lbs. each $9 per lb. about .75 lbs. each Spareribs ONLY 1 Loin Chop (Limit 2) $6 per lb. about 1.75 lbs. each $8 per lb. about .75 lbs. each Tenderloin ONLY 1 Spareribs (Limit 2) $10 per lb. about 1 lb. each $6 per lb. about 1.75 lbs. each

Tenderloin ONLY 1 Duroc Truebridge $10 per lb. about 1 lb. each (Limit 2) Ground Pork (Limit 3) St. Louis Ribs $6 per lb. pack $5.95 per lb. about 2.5 lbs. each (peeled) Sirloin Flap ONLY 2 Pork Butt (bone-in) (aka bavette or secreto) ONLY 3 $9 per lb. about .75 lb. each $3.50 per lb. about 8 lbs. each Fresh Belly $4.25 per lb. for whole $5 per lb. for pieces & halves

American

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

Prime Ribeye (BMS Grade 6-7 Equivalent) (Limit 4) LIMITED, BUT MORE FRIDAY $21.95 per lb. about 1.25 – 1.5 lbs. each

NY Strip (BMS Grade 5-6 Equivalent) (Limit 4) $18.95 per lb. about .75 lb. each

Prime Top Sirloin READY THU. 5 PM (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each

Prime + Sirloin Filet READY THU. 5 PM (BMS Grade 8+ Equivalent) $15.95 per lb. about .5 lbs. each

Lifter Steaks (Limit 2) (BMS Grade 5 - 12 Equivalent) $6.95 per lb. about 1 - 1.5 lbs. each “Brisket Cut” Bottom Round $6.25 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 LIMITED $6.25 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 $6.95 per 1 lb. pack

Burgers (Limit 5 lbs.) $6.50 per lb. (two 8-oz. patties) Fry or grill as burgers or crumble to use as ground beef.

10 # Case of Burgers (Limit 1) (ONLY 2 Available) $65 (20 8-oz. patties) Packed 2 burgers per lb. 10 packs per case.

Hot Dogs (Limit 5 lbs.) $8 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.

Ground Beef (Limit 5) (2-year old Herford Bull Grass-fed but finished for a short time on some corn silage and a little whole corn) $7 per 1 lb. pack

Bones

Pork Bones LIMITED $3 each Fresh unroasted femurs, hips etc. from local heritage breed pigs from TD Niche Pork. Good for dogs.

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

Chicken Backs LIMITED $2.25 per lb. 2 backs per pack

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

Whole Chickens (Limit 2) $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 1) $3.50 per lb. for pack of 6

Chicken Wings (Limit 2) $3.50 per lb. for pack of 6

Chicken Legs (Limit 2) $2.95 per lb. for pack of 6

Chicken Backs LIMITED $2.25 per lb.

Chicken $3 per 1 lb. pack

Chicken Skin $3 per 1 lb. pack Seasoned Meat Ready for the Grill, Smoker or Oven Korean-style Beef Ribs (boneless) (Local Piedmontese – Black Angus) $10 per lb. each pack about 1.25 lb. Boneless Ɖ inch thin slices of rib meat (short plate) from Local Piedmontese - Black Angus beef with a house-made traditional Korean marinade. Ready in 5 minutes over a hot fire. Meant for quick hot searing.

Korean-Style Pork Ribs (Duroc) $7 per lb. Individually-cut meaty Duroc pork ribs seasoned with our house-made traditional Korean marinade. Ready in 10-15 minutes on a hot grill.

Char Sui Pork Belly (Duroc) $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 $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 $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. Honey-cured Chicken Legs $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. 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.

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 (Limit 1.5 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 $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.

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. Tender and hearty spread with a little extra depth from caramelized lard cracklin’s.

Smoked Pork Rillette LIMITED $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.

Pulled Pork Salad LIMITED $5 per 8 oz Sort of a love child of ham & tuna salad. Our smoked Berkshire - Mangalitsa pulled pork is blended with house-made Carolina-style Mustard BBQ Sauce and Pickle & Onion Relish. Make a sandwich or enjoy on crusty bread or crackers.

Coppa Cotta (Berkshire - Mangalitsa) $14 per lb. (unsliced) 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.

Culatello (Local Berkshire – Mangalitsa) (LIMIT 3) $5 per pack (2 oz of thin slices) Local 50/50 Berkshire – Mangalitsa was soaked in Calvados (French apple brandy) for a couple days before being dry-cured and stuffed & sewn into a pig bladder. Hams dry-aged for 4 months. It is a richer, softer, and slightly less salty version of proscuitto. Considered by some as the “King of Charcuterie” in Italy.

Cotto (Berkshire-Mangalitsa pork & Wagyu beef) $12 per lb. A traditional cooked salami common from the Piedmont area of Northern Italy. A rich salami flavored with fennel, garlic and black pepper. Instead of dry-aging like nearly all , it is cooked. Great for meat & cheese boards or sandwiches.

Coppa (Idaho Pasture Pig) ONLY 1 LEFT $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.

Guanciale (Duroc) ONLY 1 LEFT $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) LIMITED $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) LIMITED $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.

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.

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.

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.

Dark Horse BBQ Sauce LIMITED $7 per pint Tangy sweet horseradish-based sauce sweetened with blackstrap molasses & Filipino banana sauce. Has nice umami and depth of flavor from hoisin & fish sauces and fermented black beans. And hint of citrus from dried limes & kefir lime leaves. 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. 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).

Pork & Chicken Bone Broth (Local) $8 per quart Simmered 48 hours with fresh pork bones & heads, chicken feet, parsley, a little onion & apple, and a touch of our house-made 5-spice. No salt. Proper thick bone broth. Wild Rice $15 per 12 oz. bag True wild rice harvested from canoes in the Ojibwe community of Lac Du Flambeau, Wisconsin. 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.