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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.
A terrine of France's finest duck foie gras, torchon-style (which means gently poached). Our 8.8 ounce selection is perfect for 4-6 people as an appetizer. From Rougie, France's foremost 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.
The World's finest tasting lamb, free range and naturally raised in the Rocky Mountains. The frenched rack of lamb, one of the best presentations.
Glace de Veau or reduced veal stock is the backbone of every great meat sauce. A couple of tablespoons of veal glace added to the pan provides a depth of flavor and structure that makes simple pan juices into a great sauce.
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