Menu for the Week of March 04, 2013

Menu for the Week of March 04, 2013

Good Day, Good Meat Marauder,

I hope everyone had a great weekend. This week, I wanted to post some insight on a trip I took to North Georgia last week. I wanted to share some thoughts about what it takes to get all the good meat to our tables. Last week I spent some time with a local meat processor up in the north Georgia mountains. It was spectacular to get on the cutting floor of an under-appreciated, local processing facility discovering what they are dealing with. As I traveled up into the Blue Ridge foot hills, I lamented  about the fear of losing such great places in our nations food system. It always helps to know the full scale of what you think you know and what actually is.  Sometimes its easy to forget the important things that we can’t see, not to mention the sheer passion, cost, and hard work  it takes to raise these incredible and delicious animals.

Getting back to the words hard work, well these guys know what it is! I think each and everyone of us could come to a pretty humbling conclusion about what we tend to think is hard work, after watching each 1200 lb plus carcass being butchered by hand.  As I arrived at the plant I opened the door and was greeted by the overworked and probably under-appreciated owner of the plant,  “How’s it goin Kevin?” he asked me,  giving about two seconds attention to my answer, he then headed to the back room where he commenced pulling the daily orders and processing a mental inventory of what’s on the task list for the day.  I noticed there was no assembly line, no high tech robots or computers, no automated systems, just pure grit getting the job done. This is a rarity in today’s processing facilities run by expensive assembly lines, overpriced cutting tools and quality assurance “experts”.  Unlike a commodity plant; one man, doing one cut on each commodity animal, this is not. After watching the butchers cut each animal down to its finest point, the cuts were then wrapped, boxed and labeled for the customers pick up. It was a lot of meat, all in a days work , hard work! It really made me wonder why there are so few of these places left in the country. It made me think how important it is to help bring more attention to growing, harvesting, and processing great food locally.  There is absolutely a place and a need in our country for food like this. The efforts like this, growing great food must not be lost, I hope to see not just the quality of the food system pushing further but also the awareness of integrity, passion and hard work in growing great food. I hope this mention of what I experienced last week will help open some eyes of what it means to EAT GOOD MEAT!

This weeks menu is posted and I hope to see you all soon to experience some of this great meat.  Thank you for your time and I hope to see you soon Atlanta!


Fresh (Linked)

  • Sweet Hot Italian
  • English Breakfast
  • Chicken Fresco
  • Cherry and Pork
  • Lamb Merguez
  • Brandy Rabbit Boudin
  • Chicken Currywurst
  • Boudin Blanc
  • Beer Braut
  • Salchichon del Diablo (Spicy Beef Chorizo)

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


  • Rabbit and Fig with Pork Belly


  • Spanish Chorizo
  • Pepperoni
  • Hunter Salami
  • Fegatelli Snack Sticks
  • Petit Sec Snack Sticks
  • Genoa
  • Finochionna
  • Black Pepper Sorghum — (Triumphant Return!)
  • Rosette de Lyon  – (New Retail Item!)
  • Saucisson a L’ail — (Triumphant Return!)
  • Salami Cotto  – (New Retail Item!)


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


  • Chicken Liver with Brandy and Pistachio
  • Lamb with Smoked Pimenton and Drunk Raisins
  • Pork with Blue Cheese  Moussealine

Why Not?

  • Smoked Chicken Pot Pie
  • 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) – (New Retail Item!)
  • Black Mountain Bleu (Spinning Spider)(New Retail Item!)
  • Montasio (Greendale Farm) – (New Retail Item!) 
  • 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)
  • Artisan Metal Spotted Pigs (2 sizes)

Remember, you can always use our online order form to reserve your order in advance.

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