Please Note: Due to high demand for certain items, and needing to keep stock available for walk-in customers, there are now some reservation and buying limits. • Per customer, no more than 5 lbs. of bacon, 10 lbs. of ground beef, and/or 10 lbs. of sausage unless pre-ordered at least 1 week ahead. • For more than 5 packs of Kippered beef, you must also order at least 1-2 weeks ahead. • For large amounts of chicken or grass-fed beef from Plum Creek Farms, you must order via text @402-999-1075 by Sunday night for pick-up the following Thu- Sat. 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 cherry. Ground Bacon LIMITED $6 per lb. Ends from various bacons slabs after slicing then course ground. Bacon Ends (Duroc Pork) LIMITED $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc. Hams Sorry, Hams are Sold Out for Week Already. 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. Sausages (fresh) Mexican Chorizo (Duroc Pork, Idaho Pasture Pig & Wagyu Beef) $7 per lb. (bulk) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Italian Sausage (Idaho Pasture Pig & Wagyu beef) $7 per lb. (bulk) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. Breakfast Sausage with sage & bacon (Idaho Pasture Pig & Berkshire - Mangalitsa) $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. Argentinean Chorizo (American Wagyu Beef & Idaho Pasture Pig) $8 per lb. (links) A traditional grilling sausage from Argentina. A spicy sausage, but more emphasis on flavor than heat. Great grilled and served with chimichurri sauce. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. They are older breeds of pigs with darker well-marbled meat. Local Idaho Pasture Pig TD Niche Pork Loin Chop $8 per lb. Shoulder Steak $8 per lb. Ground Pork $6 per lb. Duroc St. Louis Spare Ribs (peeled) $5.50 per lb. Hocks (fresh & skin-on) $4 per lb. Fresh Belly $4.50 per lb. for whole belly or $5 for pieces American Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu. Tri-Tip (BMS Grade 6+ Equivalent) $9.95 per lb. Ribeye (BMS Grade 5 Equivalent) $17.95 per lb. Prime Sirloin Filets (BMS Grade 6-7 Equivalent) $14.95 per lb. Prime Sirloin Filet Roast JUST 1 LEFT (BMS Grade 6-7 Equivalent) $13.95 per lb. Prime Top Sirloin Steaks (BMS Grade 6-7 Equivalent) $12.95 per lb. Prime Top Sirloin Roast JUST 1 LEFT (BMS Grade 6-7 Equivalent) $10.95 per lb. American Wagyu Hot Dogs $8 per lb. (5 links) Savory, snappy hot dog made from local all- natural American Wagyu beef. Ground Beef 80/20 LIMITED $6.95 per lb. or $32.50 per 5 lb. pack 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. pack $6.50 per lb. for 10 lbs. or more if pre-ordered the week before pick-up. Grass Run Farms Liver LIMITED $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%, but MUST BE ORDERED A WEEK IN ADVANCE. Whole Chickens LIMITED $3.75 per lb. About 4-5 lbs. each. Chicken Legs LIMITED $2.95 per lb. for pack of 6 or 5 lb. bags 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 LIMITED $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. Bones Pork Bones, various for stock $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. Chicken Feet & Backs $1.95 per lb. 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 Mushroom & Walnut Pâté (Local Shitakes) $8 per 8 oz Rich savory vegetarian pâté made with local wood- grown shitakes and pecan-smoked organic baby portabellas. 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. Chicken Liver & Bacon Pâté $6 per 8 oz Classic chicken liver pate with a little smokiness from our dry-cured bacon. Topped with a layer of seasoned chicken fat & butter. Ham Salad $5 per đ lb. container or $9 for 1 lb. A classic ham salad made from dry-cured Duroc pork smoked over a real wood fire. Mixed with fresh ground pickle onion relish and mayo. Deviled Ham Salad $5 per đ lb. container A spiced up version of our regular ham salad (above) seasoned with horseradish, roasted red bell peppers, garlic chili sauce and Dijon. Not too spicy, but there is a little heat. Charcuterie Saucisson Sec (dry-aged French Salami) (Local Acorn-Finished Idaho Pasture Pig) $28 per lb. (about $6-9 per piece) Traditional French salami focused on the taste of the heritage breed pork. Flavored simply with organic garlic, wild Madagascar black pepper and white wine. Dry-aged over 4 weeks. Great for cheese and meat boards. Nduja (spreadable spicy Calabrian salami) (Local Acorn-Finished Idaho Pasture Pig) $22 per lb. (about $5-6 per piece) A traditional very rich & spicy salami from the Calabrian region of Italy. Spread on bread or use on pizza, pasta or as a base for sauces. Though dry-aged for 4 weeks, still soft and spreadable from the rich fat and roasted red peppers. Guanciale (Duroc) $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) $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) $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) $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. Lomo (proscuitto-style pork loin) (Idaho Pasture Pig) $28 per lb. (unsliced pieces) Local Idaho Pasture Pig loin dry-cured and dry-aged for 2 months with just a touch of wild Madagascar black pepper. Sundried Tomato Terrine $12 per lb. Sundried tomatoes, toasted fennel, roasted garlic, sharp provolone, set in a pork and chicken aspic with a nice layer of fresh mozzarella and arugula in the middle. Slice and enjoy with bread or crackers. French Ham & Parsley Terrine $12 per lb. A little twist on a classic Easter terrine from France. Pieces of dry-cured pork shoulder ham, fresh parsley, roasted garlic and extra sharp provolone set in a pork & chicken aspic. Slice and enjoy with bread, Dijon and white wine. Amish–Style Souse (Head Cheese) $10 per lb. Traditional Amish-style meaty head cheese featuring local Berkshire pork, chopped pickles, black pepper, and mustard seeds. Slice and serve with good 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. Rectangular Alternative Breakfast Meats Scrapple (Idaho Pasture Pig & 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. Chorizo Scrapple aka El Scrapple $8 per lb.