The Goods
Here you’ll find a variety of fine meats we have offered in-store. THESE LISTS ARE INFORMATIONAL ONLY. We rotate products often, so check our menu before ordering to see what’s currently in production.
Some products may not be available at this time. See our menu for current offerings.
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Dried & Salumi
Fegatelli Snack Stick
Small bundles of spiced and diced pork liver wrapped in caul fat.
Petit Sec Snack Stick
Air-dried salami made with meadow-raised pork, organic herbs, spices, and sea salt.
Chorizo
Air-dried salami made with meadow-raised pork, organic herbs, spices, and sea salt.
Spanish Salchichon
Heavily spiced with Spanish pimenton, garlic, and chilies.
Cacciatore (Hunter) Salami
Simply spiced with garlic, carroway, and pimenton.
Kimchi Salami
A very buttery, rich salami, made with a house-made organic kimchee powder and garlic.
Sopressata
Garlic and red wine salami, one of the most easily recognizable of the Italian varieties.
Saucisson a l’Ail
Traditional French salami, with a tight grind, made with beautiful pink peppercorns throughout.
Lap Xuong
Heavily spiced, Chinese sausage, generally used for cooking.
Finocchiona
Just like the Italians make it in Tuscany and named after its most important ingredient – finocchio (fennel).
Pepperoni
Old world style, rich and spicy. All beef.
Toasted Black Pepper and Sorghum
The process is all Italian, but the flavors are all Southern. Finished with sorghum syrup, which provides a wonderful sour.
Genoa
A coarse grind gives this Italian classic a buttery taste. Approachable for all palates.
Toscano
Like the Genoa, but with a kick provided by peppercorns throughout.
Lomo
Whole pork loin, salted and cured for up to three months. Slices thin like prosciutto.
Coppa
Whole pork shoulder, spiced, and cured for approximately three months.
Bresaola
Beef eye round, made with an aromatic, Italian wet brine, then air-dried for up to sixty days.
Prosciutto
Cures long
Duck Prosciutto
One of the richest tastes you’ll ever experience.
Culatello
This is the prize of the prosciutto, revered in Italy by most as the finest piece of meat on the hog. Washed with garlic, heavily seasoned, and wrapped in bladder to hang for a minimum of two years.
Fresh Sausage
Sweet Hot Italian
Made from the finest local, meadow-raised pork, organic herbs and toasted fennel seeds and sea salt.
Toulouse
A French old-world-style sausage. Made from the finest local, meadow-raised pork, organic herbs and a blend of sweet French spice blends. We also make a Turkey Toulouse for those non-pork-eaters!
English Breakfast
Breakfast links like no other, made from the finest local, meadow-raised pork, organic herbs, and a touch of ginger and garlic.
Brandy Rabbit Boudin
Boudin is a Louisiana staple, made here with local rabbits and the finest local, meadow-raised pork, organic herbs, and a touch of brandy and French pepper.
Toasted Black Pepper
Just like the name says. The finest meadow-raised pork and toasted Tellichery black pepper.
Knock-Braut
Traditional Brautwurst, made in the Knockwurst style using cream and the finest, local meadow-raised pork, instead of veal.
Bacon and Greens Sausage
Putting your greens in the sausage instead of the other way around. Local, meadow-raised pork and seasonal greens – kale, mustard and turnip greens.
Cheese with Parsley
Coarse-ground pork with three Italian cheeses and white wine. Add it to an Italian dish and it’ll do all of the work for you.
Bockworst
A German favorite, made with veal, pork, cream and eggs, with a clean, aromatic finish.
Rosso
Meadow-raised pork and beef, a liter and a half of red wine, and parmesan cheese. Need we say more?
Lamb Merguez
Delicious Mediterranean flavor, Border Springs lamb, and a little pork folded in. Spicy!
Irish Banger
Perfect for a traditional Irish breakfast. Or lunch. Or dinner.
Veal Bordelaise
The traditional French dish, all together in a sausage.
Basque
Meadow-raised pork, Espellete Pepper from the Basque region of France, and a little red wine. Perfectly balanced.
Hot Boudin
Traditional Louisiana recipe, heavily seasoned, and ready to eat.
Saucisse Bretonne
French sausage, derived from Brittany, France, finished with a Bretonne cider, and fresh herbs. Finishes clean.
Black Cherry & Pork
Port-macerated black cherries, garlic, and a bit of smoky pimenton. One of our best sellers and great on the grill.
Beer Braut
Made with a rotating selection of reduced local ale.
Better Breakfast Braut
A delicious, sweet bratwurst, perfect for breakfast.
Lamb Linguica
A milder version of the lamb merguez.
Mexican Chorizo
Heavily spiced, but not too hot. Perfect on the grill, or in your breakfast eggs. Finished with fresh, local chilies. We also make a spicy Chicken Chorizo for those non-pork-eaters.
Lamb with Feta
Rosemary and lamb. A classic combination with a slight twist.
Smoked
Black Pepper and Sorghum Cured Pork Belly
Our “original” bacon! Made with slow-smoked, local pork belly, cured in spices, Georgia sorghum syrup and finished with toasted black Peppercorns.
Honey Bourbon and Cracked Black Pepper Pork Belly
A more savory version of our original bacon, with hints of bourbon.
Andouille
A Louisiana favorite. Coarse-ground meadow-raised pork, with the perfect amount of heat. Smoked to perfection.
Tasso
Another Louisiana classic. Spicy ham, smoked for 14 hours over pecan wood. Perfect as the base of jambalaya and other spicy recipes, but also smoked long enough to slice thin and pair with a nice manchego cheese.
Artisanal Pork, Beef, and Lamb Hot Dogs
The best hot dogs you will ever eat. Period. Our original is made with beef and pork belly, but we also make all beef, all pork, and all lamb versions of the classic, as well.
Creole Smoked Whole Chickens
Perfect for a dinner or pull the meat and make a quick chicken salad. Ready to go when you pick it up.
Kielbasa
Traditional smoked Polish sausage, made week-to-week with beef, veal, pork, or a combination thereof depending on what mood we’re in!
Veal Bologna
This ain’t no Oscar Mayer. It’ll change the way you think about bologna.
Smoked Guanciale
Spiced with pimenton, fennel, and brown sugar. Slow smoked.
Pastrami
We think even a New Yorker would have to admit this pastrami is delicious.
Crepinettes
Suggested Cooking Instructions: Sear crepinette on both sides in pan on low heat until golden brown. Finish in the oven at 350 for 10 to 12 minutes or until firm to the touch. Do not slice before cooking and do not remove caul fat. For those of you who MUST cook on a grill, use only indirect heat. Cook thoroughly before eating.
Asian Spiced Lamb
Fresh local lamb, cilantro, and coriander.
Rabbit, Fig & Pork Belly
Our signature pork belly, local rabbits, toasted hazelnuts, and Madeira-marinated figs.
Gruyere and Wild Mushrooms
Fresh, meadow-raised pork, mushrooms and cheese.
Pork with Seasonal Mushrooms
Fresh hedgehog mushrooms with spiced, pasture-raised pork.
Pork & Sage
The classic flavor combination of pork and sage. Not much else to say!
Lamb & Mint
Lamb and mint, finished with local pimentos, rosemary, and fresh organic garlic.
Duck & Chanterelle Mushrooms
Hudson Valley duck and local chanterelle mushrooms, with caramelized onions.
Black Cherry & Duck
Black Cherry gastrique, black cherries, shallots, and duck.
Beef Burgundy with Cippolini Onions
Heavily seasoned local beef, seasonal cippolini onions. This recipe pays tribute to a beef burgundy.
Lamb & Rosemary
The classic flavor combination.
Salt-Roasted Peach and Spicy Pork
Local, seasonal peaches, salt-roasted, peach gastrique, caramelized onions, and spicy pork.
Spicy Mayhaw
Made with meadow-raised pork, a little spice, and the rare and unique Southern treat of mayhaw berries.
Meaty Treats
English Back Bacon
Made from the loin and much leaner than American bacon, this delightful bacon is made with a juniper and garlic brine. We make it both with and without the rind.
Head Cheese
If you’ve always been afraid of head cheese, ours will be the perfect place to start. Contains no offal meat, unless special ordered, and is always perfectly seasoned.
Veal Mortadella
Delightful, made here with pistachios.
Southern Stained Beef Jerky
Brasstown “free-choice” beef, marinated in brown sugar, Kentucky mash bourbon, and spices. Starts sweet and ends spicy.
Peppered Umami Beef Jerky
Brasstown “free-choice” beef. Spicy all the way through.
Chicharrones
Fried to order in our retail facility with a sweet and salty spice rub. Napkins provided.
Scrapple
Also known by the Pennsylvania Dutch name pon haus, this loaf is made with pork trim, cornmeal, and spices.
Guanciale
Pork cheek, cured for three weeks in a blend of salt, pepper and spices. Traditionally found in properly-made carbonara dishes. We also make a smoked version.
Lardo
Fatback, cured with aromatics. Eat it on a sandwich, melted over a steak, or just by itself.
Pancetta
Cured, un-smoked belly. We make ours both with and without aromatics.
Pates & Rillettes
Seasonal pates using only the finest poultry, beef, pork, and rabbit, and topped with the perfectly-paired aspic.
Terrines & Torchons
appearances have included lamb tongue with pistachios, pate en croute, pate campagne, pork belly 3 ways, and a foie gras & black truffle torchon for the holidays.
Farm Fresh Lard
Make pie crusts and biscuits like Grandma. Made from the finest leaf lard. We like to call it White Gold.
Pate Gelee
Slow roasted meats in a double pork stock.
Porchettas, Pieces, and Primal Cuts
Each week we carry select primal cuts in our retail facility. We can also order any special cut of meat that you want as long as you give us about a week’s advance notice.