Pork butts, or shoulders, are the juiciest cut on the hog. Meatier and incredibly marbled, they are ideal for slow roasting or braising and perfect for slowly smoking on a barbecue over indirect heat.  Our free-ranging hogs are juicier to begin with and these butts are amazing! Trimmed and ready to cook according to your favorite recipe.

Try Chef David Chang's recipe for his Classic Bo Ssam. This is one outrageous party recipe.

Our free range pork, is naturally raised and pure grain fed by family farmers dedicated to growing pork as our grandparents knew it.  

An entire rack of juicy, meaty pork chops from the finest animals raised in the midwest.  A rack of pork makes as beautiful a presentation as it does delicious eating, and the meat is all natural!

A terrine of France's finest duck foie gras, torchon-style (which means gently poached). Our 8.8 ounce selction is perfect for 4-6 people as an appetizer. From Rougie, france's foremeost producer, these terrines are made using the finest corn fed livers in the world. Beautiful round shape. Perfect with a glass of champagne or Sauternes. Sprinkle a touch of fleur de sel sea salt for that little extra. Or even a touch of fig confiture.