Duck Prosciutto Hudson Valley duck breast, white pepper, curing salt
Spanish Chorizo ground pork shoulder cured with a pimenton spice blend, black pepper, oregano, garlic, and cold smoked over hickory wood.
Black Pepper Bacon pasture raised pork belly dry cured in kosher salt, honey, and black pepper
Breakfast Bacon pasture raised pork belly cured with kosher salt, black pepper, maple syrup, and hot smoked over maple wood
Cajun Andouille coarsely ground pork seasoned with our Cajun spice blend, and smoked over pecan wood
Duck Confit locally farmed duck legs cured in organic herb salt and braised overnight until meltingly tender
Hot Sopressata Ground pork shoulder cured with kosher salt, whole peppercorns, red pepper flakes, toasted cumin, ground chili, garlic, and then dry aged for 90 days.
Mexican Chorizo pasture raised pork, kosher salt, black pepper, ancho chili, garlic, cumin, mole', epazote (Mexican oregano), and a splash of organic lime, & smoked over hickory wood
Pancetta rolled and tied pork belly cured with juniper berries, rosemary, thyme, garlic, black pepper, and nutmeg
African Biltong locally raised beef eye round marinated in malt vinegar and rubbed with curing salt, coriander, and garlic
Pepperone local sirloin and fatback, curing salt, cane sugar, black peppercorns, pimenton, and anise
Beef Jerky grass fed beef marinated in worcestershire, soy sauce, garlic, brown sugar, and smoked over hickory
Hot Italian Sausage coarsely ground pork seasoned with kosher salt, black pepper, paprika, coriander, fennel seeds, oregano, red pepper flakes, and red wine vinegar
Breakfast Sausage pasture raised pork with kosher salt, black pepper, dark brown sugar, sage, and a highly classified spice blend
Lomo Embuchado locally raised pork loin cured with garlic, pimenton, cracked black pepper, cane sugar, and dry aged for one month
Beer Bratwurst pasture raised pork, marjoram, ginger, white pepper, organic egg whites, and pale ale
Double Pork Stock roasted pork bones, onions, carrots, leeks, and aromatics
Kielbasa pasture raised pork, garlic, marjoram, kosher salt, and black pepper
Saucisson d'alsace pasture raised pork cured with garlic, white pepper, rum, white wine, nutmeg, cloves, & cinnamon before being aged for five months
Bee Hive Ham pasture raised pork brined in salt, honey, spices, and hot smoked over pecan wood.
Citrus Smoked Salmon Atlantic salmon, sea salt, cane sugar, lemon, orange, allspice, and smoked over lemon wood
Tasso pasture raised pork cured with kosher salt, black peppercorns, garlic, cayenne, white peppercorns, and smoked over pecan wood.
Country Pate Pasture raised pork, kosher salt, shallots, Evensong Farm eggs, garlic, thyme, sage, and white wine
Sobrassada Reigning from the Balearic Islands in Spain, this spreadable sausage sequesters the soft fats from the swine. The spicy, slightly piquant flavor is unrivaled when spread on crusty bread and a nice glass of Riojan red wine.
Coppa Evensong Farm pork neck, cured with sea salt, brown sugar, black pepper, garlic, coriander, fennel seed, red chili flakes, cumin, clove, & then aged for three months
Colombian Chorizo Pasture raised beef & pork, garlic, onion, paprika, white pepper, cumin, & green onions smoked over hickory wood
Smoked Salmon Jerky Scottish salmon marinated in soy, garlic, onion, brown sugar, & smoked over hickory wood
Lardo Pasture raised pork fatback cured with sea salt, rosemary, thyme, black pepper, red chili flakes, & bay leaves
Bresaola Pasture raised beef bottom round cured with kosher salt, juniper berries, rosemary, thyme, garlic, clove, & black pepper before being aged for several months
Summer Sausage Pasture raised beef, pork, black pepper, coriander, garlic, mustard, & allspice smoked over hickory wood
Genoa Salami Pasture raised beef & pork cured with kosher salt, white pepper, garlic, oregano, coriander, & red wine before being aged for five months.
Half Smokes Half beef, half pork seasoned with kosher salt, garlic, cumin, onion, & our top secret spice blend before being smoked over cherry & hickory wood
Fennel Salami pasture raised pork cured with kosher salt, fennel seeds, black pepper, garlic, & red wine before being aged for 90 days.
Pastrami Pasture raised beef brisket, brined, coated with mustard, black pepper, coriander, garlic, & onion before being slowly smoked over hickory & cherrywood.