Menu for the Week of June 17, 2013- Make the “First Taste” the “Best Taste”!!

Menu for the Week of June 17, 2013- Make the “First Taste” the “Best Taste”!!

As a kid I remember growing up and always feeling like I was consistently and unconsciously introduced to new flavors. Fortunately enough for me it was my two “cooking class” parents who bestowed upon me at least one quality trait of theirs, a discriminating palate, particularly one that would provide me the capability to decipher the differences between worthy flavors and not so worthy tastes. For what I like to call, “flavor rational” I can only say thank you to the cooking I was a part of  and all the wonderful and curious foods I was privy to! Although in my family it was often accompanied by a stiff Manhattan or some other fine spirit of the season, the food to me always tasted like it was the best. Good ingredients made my  first taste experiences as a kid, critical.  I do remember having Braunschweiger on Saltines with my Mom at a very early age and clearly remember, cementing that flavor profile in my mind as something unique, albeit probably processed and mass produced but unique all the same. I also remember peeling back tails of craw-fish with my Dad and recalling that there was something frighteningly delicious about that process. Fortunately enough, these were all monumental encounters for me and my (taste) buds, introductions to new foods that would keep me moving up the taste ladder as I got older, always asking whats next?  But I often think to myself…..what if they weren’t? Would I still have the palate I do, crave the foods I crave and consistently challenge my taste-buds to catch each flavor blunder no matter how big or small?

Looking back and now operating a food business, everyday is a challenge and as we move to the next step in our business, making sure that we execute on each detail,  working in the kitchen, putting together new recipes, developing new flavors and risking everything on what we taste, it’s a challenge that I  still admire most in my day to day activities. The creativity and trials of creating a proper flavor that each person will remember, is something we take ever-so seriously. I am increasingly more aware of the importance to have a great first endeavor with any new food, especially good meat. Whether you are introducing your 70 year old Grannie, or your 2 year old son to a new flavor in food, try to make it the best example of what’s available.  The way I see it, we only get a few shots at developing all of your inquisitive palates, so we are here to do you a favor, we’ll do  it right the first time. Otherwise, we could be headed down a road of constantly craving or even worse, not knowing the difference between food made the right way and everything else. We should all crave a flavor that keeps us asking for that next step in great food!  Keep pushing your tastes Atlanta, we are so proud to serve you each and everyday!

Stay Hungry Atlanta!


Fresh (Linked)

  • Sweet Hot Italian
  • English Breakfast
  • Bockwurst
  • Black Cherry and Pork
  • Lamb Merguez
  • Brandy Rabbit Boudin
  • Chicken Cheddarwurst

Primal Cuts / Prepared Items

  • These items are available only at the retail shop!
  • Dry-Aged Ribeyes (Brasstown and Meyer)
  • NY Strip (Brasstown)
  • Hanger Steaks (Brasstown)
  • Center Cut Pork Chops (Brasstown)
  • Quail (Manchester Farms)
  • Whole Rabbits (Rabbit Man Farms)
  • Creole Smoked Whole Chickens
  • Magret Moulard Duck Breasts (Hudson Valley)
  • Gullah Ham
  • Leaf Lard (Perfect for making biscuits!)


  • Chicken Liver with Arkansas Black Apple & Ginger Aspic
  • Rabbit Liver with Spicy Mayhaw Aspic
  • Pork Rillettes with Herb Butter

Whole Muscle or Cured

  • Prosciutto (10 month & 12 month) – (New Retail Item!)
  • Smoked Guanciale
  • Pancetta (Calabrian Chili)
  • Pancetta w/ Three Herbs
  • Duck Prosciutto
  • Lomo
  • Bresaola
  • Coppa


  • Duck with Black Cherries


  • Spanish Chorizo
  • Pepperoni
  • Hunter Salami
  • Fegatelli Snack Sticks
  • Petit Sec Snack Sticks
  • Genoa
  • Finochionna
  • Black Pepper Sorghum  
  • Rosette de Lyon  
  • Saucisson a L’ail 
  • Salami Cotto  


  • Hot Dogs
    • All Beef
    • Pork & Beef
  • Veal Bologna
  • Mortadella
  • Gullah Hams
  • Andouille
  • Bacon
    • “The Original” — Sorghum and Cracked Black Pepper
  • Tasso


  • Check in the store — we’re just not sure yet!

Why Not?

  • Chicharrones
  • High Road Craft Ice Cream “Frozen Trotter” Pints
  • Femur Cut Marrow Bones
  • Duck Fat
  • Stocks, Ox Tails, and Trotters, Oh My! (you never know what we have in stock…)


  • Sweet Southern
  • Peppered Umami

Cheese Course

  • Stackhouse (Spinning Spider)
  • Black Mountain Bleu (Spinning Spider)
  • Montasio (Greendale Farm)
  • Big Bloomy (Caly Rd.)
  • Waypoint (Caly Rd.)
  • Broad River Blue (Nature’s Harmony)
  • Hunkadora (Prodigal Farm)
  • Cumberland (Sequatchie Cove)
  • Coppinger (Sequatchie Cove)
  • Bloomsbury (Caramont Farm)
  • Clothbound Cheddar (Cabot)


  • Assorted baguettes, pretzel bread, and hot dog buns from H&F Bakery


  • TRU Bee Honey (Franklin, TN)
  • Sorghum Syrup (Hughe’s Farm)
  • Rancho Gordo Beans
    • Borlotti
    • Yellow Eye
    • Good Mother Stallard
    • Goat Eye


  • The Spotted Trotter Artisan T-Shirts (3 styles)
  • Reusable The Spotted Trotter Grocery Bags (only $3 each!)
  • Meat Bucks (Gift Certificates!)
  • MEATPAPER Quarterly Periodical
  • Flavors Magazine
  • Assorted On-Topic Hardcover Books (miscellaneous authors)
  • Bacon-Themed Accoutrements (assorted)

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