Humanely raised, antibiotic–free pork. Clean and sweet, with a floral minerality. Available by the whole piece or presliced.
Fully aged Prosciutto Americano rubbed with freshly ground fennel and red pepper. Vibrant but delicate. Available by the whole piece or pre-sliced.
Fully aged Prosciutto Americano, lightly smoked over applewood. Deep, sweet, and subtly smoky. Available by the whole piece or pre-sliced.
Not Available at this time.
Certified organic pork from Becker Lane Organic Farm. Sweet and nutty with a lingering umami finish. Offered bone in, untrimmed.
100% Berkshire pork. Silky and tender with a beautiful deep rose color and a rich meaty flavor.
Pasture raised pork from the Missouri Ozarks. Heritage Tamworth breed. Nutty and complex with a caramel finish.
Pasture raised, acorn fed, 100% Berkshire. Incredibly smooth and sweet. Aged 2 years. Offered bone in, untrimmed as in photo.
Pork belly, cured in the rustic tesa style. Seasoned with rosemary, peppercorns, and bay.
Pasture raised pork from the Missouri Ozarks. Heritage Tamworth breed. Smoked over apple wood.
Dry cured shoulder cut. Deep, musky, and robust. Rubbed with smoked Pimenton de la Vera and unsweetened cocoa.
Dry cured shoulder cut. Deep savory flavor with a subdued spiciness, not overwhelming heat. Rubbed with Pimenton de la Vera Picante, cumin, and red chili.
Dry cured pork loin rubbed with smoked Pimenton de la Vera and unsweetened cocoa.
Cured pork jowl. Imbues any dish with a unique smooth silky quality. Spiced with a traditional rosemary blend containing no garlic.
Beautiful cured backfat from acorn-fed Iberico de Bellota pigs raised by Fermin of La Alberca, Spain. Incredibly silky and succulent.
Cured prosciutto fat, lightly spiced and ground to the consistency of butter. Spread on warm bread, or substitute for butter in biscuit or tart dough.
Easy-to-eat salami with light fennel spicing. Edible casing requires no peeling. Best served simply-- just add good cheese, crusty bread, and wine for the ultimate picnic or quick dinner.