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Archive for the ‘Meat, Fish & Poultry’ Category

Holiday Guide & Menus 2012

Click here to view and print our Holiday Guide! We’re taking pre-orders now, give us a call at 415-241-9760 x 3.

We’re so excited to bring you our first ever Holiday Guide, your one stop shop for a tasty holiday, Bi-Rite style. Inside you’ll find:

-Thanksgiving, Christmas and Hanukkah menus

-Turkey options: pre-order yours today!

-Holiday Wine Blitz details

-Sweet Weeks details

-Catering ideas–platters or full service

-Cheese platter tips and our favorites for the holiday

-Pies, holiday ice cream and other sweets from Bi-Rite Creamery

-Gift ideas: 18 Reasons classes, gift boxes, chocolates, special occasion booze, and more…

-Ordering info and deadlines for holiday pre-orders




Register Recipe: Benton’s Old Fashioned

Despite the recent string of San Francisco Indian Summer days, fall is definitely here. The nights are cool and clear and the light is changing. In the Market stone fruit has been replaced by an array of apples and pears in every color, texture and flavor. Brussels sprouts, chicories and winter squash are coming in as well, and in every department we’re helping our guests with fall recipes. With all this in mind I thought I’d offer a seasonally appropriate cocktail, something a little stronger and with all the right flavors of harvest to compliment an early fall night…

This recipe is borrowed and modified from Jim Meehan’s PDT Cocktail Book, one of the year’s best reference books from Meehan’s New York bar. Mixologist Don Lee created the beverage to bring together one of his favorite pork products with one of his favorite spirits.

Allan Benton is a famous producer of traditional hickory-smoked hams from Monroe County, Tennessee. His bacon is prized for its rich, smoky character and has earned such accolades as “World’s Best Bacon” from Esquire Magazine. In the cocktail, the hickory smoke complements the spice of the bourbon and the rich sweetness of maple syrup; it’s a terrific play on the original elements of an Old-Fashioned.

Lee uses Four Roses Bourbon, but I’ve substituted the more economical Bulleit Bourbon which I’ve found to be a fine stand-in. Preparing the bourbon is simple and well worth the modest effort, and once prepared it’s shelf-stable!

The next time you wake up to a chill in the air and the desire to cook I hope you’ll enjoy this world-class bacon for breakfast and this perfect fall cocktail by the time the sun goes down (which is earlier, after all…)


Benton’s Old Fashioned

2 oz. Benton’s Bacon Fat-Infused Bulleit Bourbon (recipe below)

.25 oz. Mead & Meads Grade B Maple Syrup

2 dashes Angostura Bitters

Stir with ice and strain into a chilled rocks glass with one large cube. Garnish with an orange twist


Benton’s Bacon Fat-Infused Bulleit Bourbon

1.5 oz. Benton’s Bacon Fat

1 750-ml bottle Bulleit Bourbon

On low heat, warm the bacon fat in a small saucepan until it melts, about 5 min. Combine liquid fat and bourbon in a large, non-reactive container and stir. Infuse for 4 hours, then place container in freezer for 2 hours. Remove solid fat, fine-strain bourbon through a cheesecloth, and bottle.




Three Ranchers We Love

Don Watson

This fall we have some amazing opportunities to meet the ranchers we love working with at Bi-Rite.

The first on September 19th is a one-two knock-out series with Don Watson, our favorite sheep guy. Did you know he lends his wooly creatures to mow lawns across the Bay Area?  At the first class, watch Bi-Rite Butcher Zane Clark break down a whole lamb into primal and sub-primal cuts, then explain the best way to cook each cut of meat. To inspire your palate we’ll be serve up a lamb snack and beer. Tickets are $25 for members and $35 for the general public.

The following week on September 26th, meet Don in person over dinner and wine. Don and his wife will join us for a five course meal featuring his beautiful lamb prepared by Bi-Rite chef Wyatt Sandberg. For a delectable meal, wine and a talk with the rancher,  tickets are $50 for members and $60 for the general public.

Bill Niman

If you buy tickets to both you’ll get a discounted ticket price! If you can only come to one, that’s ok, too. Choose the class you prefer and sign up quick! Tickets for both Don Watson events are here.

Inspiration from our Farm Tour Series has led us to hit the road again on October 13th, this time heading north to BN Ranch to meet Bill & Nicolette Niman and Devil’s Gulch Ranch to meet Mark Pasternak and Myriam Kaplan-Pasternak. Mark will be whipping up lunch for us, cowboy style. Tickets for members are $40, for the general public $50. Tickets and more information about the ranch tour are here.

Mark Pasternak

Bill Niman is a pretty famous name around here for his beef production. His latest project, under the BN Ranch name, has shifted his focus on maturing beef to enhance flavor and texture. They are a grass based ranch that raises pasture raised cattle, heritage turkeys, and (sometimes) goats. They never use pesticides, herbicides, or artificial fertilizers on their land, use no irrigation, ground water or municipal water, and never administer hormones or antibiotics on their animals.

Devil’s Gulch Ranch, a diversified family farm located in Nicasio, Marin County, produces rabbits, pigs, sheep, premium wine grapes and asparagus for retail customers and direct sales to high-quality restaurants. Sustainable, humane agricultural practices and organic farming are utilized whenever possible.
What are you waiting for? Put on your favorite jeans and boots and join us!



Dine Out For Wild Salmon, take 2!

Tomorrow, Thursday August 23rd, 50% of sales of raw King Salmon from our fish case will go directly to Salmon Aid, to help spread the word about supporting wild salmon.

Wild salmon need our support–these legendary fish are in trouble! They face problems migrating upstream – dams block their path, climate change is warming their waters, and the rivers themselves are being diverted from their natural paths. Farmed salmon operations, meanwhile, are polluting the oceans and making it harder for wild salmon to successfully spawn.

We hope you’ll support our second annual “Dine Out for Wild Salmon” event. The money we raise will be used by Salmon Aid to increase awareness about the plight of West Coast salmon and the rivers they depend upon. This will educate the Bay Area public about the importance of protecting wild salmon, why they’re in trouble, and how we can work together to save them.

Salmon Aid will be in front of the Market tomorrow from 5:00 to 7:00 teaching our staff and guests about Wild Salmon–come by and pick their brain!


Fabrication Nation: Deli Team Lamb Breakdown

One of my favorite parts about being a butcher at Bi-Rite Market is getting to talk to people about where their food comes from.  Last week I was able to walk some of our deli team through the breakdown of a lamb.  We normally work with Don Watson and his Napa Valley Lambs, but recently Marc Cohodes of Alder Lane Farm (whose gorgeous pastured eggs we sell at the Market) has been exploring raising lamb and wanted us to help evaluate one of his animals.  I thought this would be the perfect opportunity to demo a lamb breakdown and give some members of our deli team the chance to see where the cuts that they sell every day come from, as well as talk through the various cooking methods for some of the underappreciated cuts.  As the demo wound down, everyone was excited about getting the chance to try some of the cuts and cooking methods that we had discussed.  Jenny, not a big lamb fan, was given a leg roast.  Robeen and Laura braised a shank and a neck, and Wes cooked a shoulder chop.  Here’s what each of them had to say about their lambfest:

Hi guys, my lamb turned out awesomely!  Beginners luck (maybe).  I marinated the leg in rosemary, garlic, evoo, salt and pepper for a couple hours. Then I added a little more salt and threw it in the cast iron. Seared it a little, then put it in the oven for a half hour. No muss, no fuss. Using my thermometer, cooked it to about medium, which I realize is how I like my meat. I let it rest for about 15 while I made some pasta, and it was perfect. Seriously, delicious. And I just used the leftovers with some veggies in a stirfry. The meat was super tender after being recooked. Thanks for encouraging me to try something new, Chili. It was great.


Hey guys, I finally cooked the lamb shank Chili gave me and want to share. I’ve never braised anything before so I was a little nervous, plus I was so tired when I got home that I was super close to just doing it another time, but I just sucked it up and braised it and I’m really glad I did. I started by frenching the shank then rubbing it with a nice layer of salt and pepper. Then I seared it and set it aside in my Dutch oven. I sweated the mirepoix, then added some beef stock and red wine and got it nice and hot for the oven. I then added it into the Dutch oven and stuck it in the oven at 300 to cook for about 3 hours, turning occasionally. I then took the liquid and veggies and reduced them quite a bit. The end result was a little salty, but that’s how I like it. I strained the veggies as a bed for the shank, then poured the reduced stock+wine on the shank. I apologize if this seems super simple to you but I wanted to share how I prepared it because I really wanna know how you all prepare yours. I hope all of your prospective lamb pieces turned out as great as I thought mine did :-) Bon appétit!



Ok, finally got a chance to cook my cut: lamb shoulder chop. Seasoned it well with salt, pepper, ground cumin, fresh-chopped rosemary, minced garlic clove & olive oil. Let sit for a while until it came to room temp. Seared it off in a blazing-hot cast iron skillet with butter and olive oil, meanwhile basting. Flipped after an imprecise 3 minutes. Basted quickly and dropped in the oven at 425. Checked after 10 mins (by touch: done). Also roasted russet potatoes with herbs in the oven. They turned out nicely. The cut was very fatty and chewy, the meat a mild pink color.  I might try slow-roasting it next time. If I were to sear and finish it in the over again, I might shave off a few minutes of oven time, or drop my temp to 375-400. Thanks again, Chili! The lamb butchery class was time well spent.


Alrighty, last but not least…. All of yours sound so delicious! After looking in my fridge and around my kitchen I found that I was not in the least bit prepared to braise lamb as I usually would…. no onions, celery, savory herbs, carrots, stock, or even olive oil haha…but that didn’t stop me, oh no! After taking a peak in my flavor bible book (one of my favorites) I decided to take my lamb to a place I had never taken it before.  I made a spice rub from nutmeg, cinnamon, a little ground clove, salt and heavy pepper, and lightly coated the neck with that. I seared it as well as I could with some butter, removed it and put in about 3 cloves of roughly chopped garlic, threw in more butter until they got nice and golden, replaced my lamb and added water about half way up. I also added a small piece of vanilla bean. I covered it, and in the oven she goes at about 250…. after two hours I checked and it was coming along nicely, but I was getting hungry so I turned up the temp to 300, and after about 45 minutes she was oh so ready. I thought it a bit pathetic of me to reduce down my garlic butter water as a sauce, but I did have some polenta which I thought would taste great as a base…and it most totally did. There was much more flavor than I had ever anticipated from this neck, and the added fat already in the neck that released into the broth made the polenta really creamy. In the end I was happy I didn’t use so many extra ingredients this time because it made me realize how much flavor the neck really carries. Amazing! My pic is of the whole finished neck, but I ended up shredding it in my polenta to get all those juicy bits out, yum! And I didn’t even need an added sauce (although I did add a little more butter while cooking the polenta because I just really like butter). The baking spice flavor combination was fantastic, I actually wished that I had used more….I ate leftovers last night and again, delicious!




Life, Liberty and the Prosciutto of Happiness

Independence Day is the perfect time to liberate our taste buds!  We’re celebrating traditionally cured hams inspired by the Italian Prosciutto di Parma and Spanish acorn fed Iberico–but these are made lovingly in Iowa, by Herb and Kathy Eckhouse, founders of La Quercia.  A glass of rosé and some slices of cured pork goodness will bring fireworks to your Fourth of July parade…

Tamworth Prosciutto – Tamworths are historically known as ‘the bacon pig’ for their thick, meaty bellies, excellent flavor, and golden fat. This pork comes from Russ Kremer’s Ozark Mountain Farm and 3 others in Osage County, Missouri. His family has been selecting red-haired Tamworth pigs—a threatened breed—for generations for their good temperament and hardiness outdoors.

Speck Americano – Made from Berkshire and Duroc hogs, this is a lightly apple wood smoked prosciutto.

Prosciutto Americano – This is the ham that started it all.  It’s sweet and clean with a floral minerality.

Coppa Americano – Made from the top of the pork shoulder, it’s cured with salt, pimento de la Vera, and cocoa.

Parade into the deli and have a taste! 


4th of July Menu 2012

Printable 4th of July Menu (pdf)

Available Sunday July 1st through Wednesday July 4th

Happy Birthday, America!

From Our Deli

Classic Fried Chicken $9.99/lb

Chili Rubbed Heritage Pork Ribs with our House Made BBQ Sauce $13.99/lb

Baby Potato Salad with Whole Grain Mustard Vinaigrette $5.99/lb

Lacinato Kale and Carrot Slaw with Creamy Dressing  $8.99/lb

Green Bean Salad with Pickled Shallots and Toasted Walnuts $8.99/lb

Caprese Salad with Fresh Bocconcini Mozzarella and Cherry Tomatoes $9.99/lb

Grilled Corn on the Cob with Chili Lime Butter $1.99/each


From Our Butcher

Housemade Sausages

Marinated Meats


From Our Self Service Case

Spicy Buffalo Wings with Blue Cheese Dip $9.99/1-lb bowl

7-Layer Dip $13.99/2-lb bowl

Artichoke and Parmesan Dip $5.99/8-oz

Bi Rite’s Salsa Fresca (Mild or Hot) $5.99/12-oz

Fire Roasted Tomato Salsa $5.99/12-oz

Guacamole $7.99/12-oz or $ 4.99/ 8-oz


Desserts From Our Creamery Bakeshop

Mixed Berry Pie ($11.99 – 6”/ $19.99 – 9”)

Peach Pie ($11.99 – 6”/ $19.99 – 9”)

Banana Coconut Cream Pie with Macadamia Crunch and Lime Shortbread Crust ($11.99 -6”/ $19.99 – 9”)


Printable 4th of July Menu (pdf)


Olympic Provisions: The Story of Portland’s Salami Darling

We’ve had a whole lot of Portland lovers walk by our meat counter and squeal with joy upon seeing a basket of Olympic Provisions salamis. We agree-they’re tops-so we asked Brenda Crow of Olympic Provisions to share with us San Franciscans a bit of their story:

Tucked into what was once Portland’s produce district, Olympic Provisions was a convergence of two simple ideas amongst siblings and friends: We were inspired to make old world cured meat and to serve it in a decidedly new world setting – Portland, Oregon’s burgeoning dining scene.

Most of us didn’t grow up in Portland, this beautiful place we now call home. Elias and Michelle Cairo–brother and sister and now, business partners–were raised in Sandy, Utah where their Greek father found a home away from the homeland. A far cry from Sparta, he held tight to his heritage, cutting and curing his own meat and tending a garden full of garlic, peppers, tomatoes and cucumbers. The family also operated a couple of Greek diners in the area.

Influenced by his father, Elias later set out to Switzerland to apprentice under master chef Annegret Schlumpf and ultimately under the local jagermeister, where all the valley’s meat was processed and cured. The experience was a familiar and pivotal one. After returning to the U.S., Eli set out to recreate what he’d learned, opening Oregon’s first USDA-approved salumeria: Olympic Provisions. Opening alongside, our restaurant of the same name serves rustic, elegant food. Diminutive in size, that first curing room affirmed Elias’s fundamental conviction: high quality handmade charcuterie can be made without cutting corners, just as it’s done in the old world. Here’s how we do it:

At the beginning of each week, we start with fresh pork from Carlton, Oregon, nestled in nearby wine country. We use pork shoulder to produce our salami, a muscle that we butcher to 100% lean. We also insist on selecting and hand-cutting pure back fat – that beautiful lard that’s snowy white and velvety soft. Both ingredients and technique are essential to producing the style of salami that we covet: tender, flavorful pork dappled with buttery fat that melts clean.

To compliment that extravagance, we start with whole spices and fresh garlic, grinding them in-house with each batch. It seems like a simple step, but it’s surprisingly uncommon in most American charcuterie houses. Equally uncommon are many of the varieties we make. Loukanika, seasoned with cumin, orange zest and garlic, is a taste of the Cairo’s childhood – a recipe not too far off from the one their dad made at home. Our Chorizo Navarre, a dry-cured Spanish style chorizo nuanced with a bit of heat, was a favorite on Elias’s travels throughout Spain. The Saucisson D’Arles hails from a region in France where the charcuterie masters consider spices extraneous – a distraction from the exquisite flavor of their good pork and sound technique. It relies on nothing more than sea salt to assert its sublime flavor.

A peak into our curing room is a divine place for the meat lover. Long strands of salami dusted in natural white molds hang from high racks. All of our salami is encased in natural hog casings. That beautiful white mold you’ll find protecting it is also natural and an indication of the patience we put into curing each piece. And the final ingredients we consider essential to superb salami? Good times and a great team.




Dust Off the Summer Grill…BN Ranch Beef is Back

Today is a big day: we roll out this year’s BN Ranch grass fed beef in our meat case!  Bill Niman’s seasonal, grass-fed beef is only available at certain times of the year (we should have it through the end of this year); I asked him to join us as a guest blogger and share more about what makes his beef  unique. Here’s what he said:

Beginning this week, BN Ranch will be offering grass grown and finished beef from our own ranch in Bolinas (Marin County).

This beef will be quite different than other beef in the marketplace today. For starters, it comes from truly mature beef. These cattle were nearly three years old at harvest (a full year older than most beef at slaughter) which provides a unique flavor and finish. Additionally, these animals were harvested directly off our pastures – not a feedlot or dry-lot — at precisely the moment they reached their peak condition. Just as elk and venison have a peak moment, so does beef that is truly grass raised and fattened. In our view, the very best grass-fed beef is a seasonal offering like great ripe tomatoes, peaches, and Beaujolais Nouveau.

The exact time of year when cattle on grass will achieve prime condition varies slightly from year to year, according to climate and geography. And for us, this year, the moment is now.
This year’s BN RANCH beef will come from Black Angus and Hereford-Angus-cross animals, all born from our own breeding cows on our Bolinas ranch. They spent their entire lives on pasture. It goes without saying that none of these animals was ever given hormones, or fed antibiotics or any meat or fish by-products. They were raised entirely on mother’s milk and natural forage (including a very small amount of hay), and according to the highest possible animal welfare and environmental standards.

We have been perfecting this method for excellent grass-fed beef (similar to traditional methods that prevailed before World War II) for the last eight years. We believe you will find it to be the finest grass fattened beef available.

Sarah F.

Cooking with Curds: Epoisses Cheesesteak

Dear die-hard Philly Cheesesteaker,

In sharing the following recipe I’m not claiming it to be a legit Cheesesteak–I know it would never be possible for me to uphold the standards of what I hear about “REAL Cheesesteak.” I simply love the sandwich and I love this cheese we call Epoisses (from the land of French washed rind cheeses).  As a serious cheese nerd (cheesemonger) “it’s my kinda cheesewiz.”  I hope that everyone can appreciate the idea because it turned out absolutely delicious.

Dear French,

I am in no way trying to belittle the perfection of Epoisses…I understand that its origin is Burgundian, and it is best paired with Pinot, a baguette and solitude… However, I think this is an amazing addition to the Cheesesteak.

Look what happens when France meets Philly…I like this relationship.


Epoisses Cheesesteak

(Makes 2 cheesesteaks)

½ wheel Epoisses cheese

½ pound sliced roast beef

2 red peppers

1 yellow pepper

2 yellow onions

1 lemon

1 head garlic

1 pound Cremini mushrooms

2 crusty sub rolls

chili flakes



olive oil

1)   Preheat oven to 375°F.

2)   On a sheet tray rub down your whole yellow and red peppers with generous amounts of olive oil, salt & pepper.

3)   Roast peppers until done, approximately 20 minutes.

4)   Cut the stem side off your garlic to expose cloves.  Wrap with a large square piece of foil and generously rub with olive oil, salt, pepper and chili flakes. Twist foil to close and put in oven to roast with the peppers.

5)   Thinly slice onion into half-moons.  Heat pan, add olive oil, and caramelize onion slices.  Season with lemon, salt and pepper.

6)   Wash and slice mushrooms.

7)   In a separate pan add olive oil and heat until very hot, just before smoking. Add your sliced mushrooms and cook until they are brown and caramelized.  Add a pinch of chili flakes, salt and pepper to season.

8)   Once peppers are nice and roasted (dark color and soft) pull out and either with gloves or a towel remove the skin and seeds.  Julienne peppers.

9)   Combine caramelized onions, sautéed mushrooms and julienned roasted peppers in one pan.

10)  Turn on your broiler, and get plates ready.

11)  Partially split rolls, leaving them slightly connected.

12) Coarsely chop sliced roast beef.  Taste and lightly season if necessary.

13) Heat pan HOT, add oil, and add roast beef to crisp the tips.

14) Reheat vegetable mix if needed and add a generous amount to one side of the roll.  Next, place meat in the middle, and then top with Epoisses cheese.

15) Place sandwich under the broiler and watch the Epoisses heat and become even gooier and seep into the crispy meat. Yum!

16) Pull out of oven and enjoy!  You might want to share this one…it’s quite decadent!






Bringin’ a Little Southern Hospitality to our City by the Bay

There’s a long standing tradition in Louisiana that Monday is “Wash Day”.  Way back in the good old days, all of the families in the community would come together on Mondays to wash the laundry for the week.  In the morning everyone would throw their share of red beans into a kettle along with some onions and smoked salt pork, and it would simmer away alongside the kettles used to heat up water for the wash.  So just as the last of the sheets, shirts, and unmentionables were being hung out to dry, the beans would be ready for a communal supper.  Some folks would cook off some rice, others brought cornbread, and in the summertime everybody would pitch in veggies to make a big garden salad.  Now that’s what I call creating community through food!  This is yet another great example of why I love to look back at a culture’s cuisine to learn lessons that will help shape our community here in the Bay.  So how can we use what we’ve learned about the importance of cooperative cooking and it’s impact on community building?


That’s where Jimmy “The Shrimp” Galle comes in. Jimmy owns and operates a small, sustainable seafood company named “Gulfish”, specializing in beautiful head-on shrimp, flounder, snapper and much more.  All of the products he carries are the fruits of individual relationships with single boat fisherman, and Jimmy is a constant supporter of the communities around the gulf coast. After the 2010 Gulf Coast Oil Spill, Jimmy rallied all of us restaurants and seafood purveyors for a big Dine Out for the Gulf Coast fundraiser–his support is tireless.

Jimmy and I have for a while kicked around the idea of bringing red beans back to Mondays by cooking up some grub for under served people in the Bay Area.  So last week I fired a pot of beans, put on some rice, and our bakers at the Creamery baked off some cornbread.  Jimmy showed up in his pickup truck with a couple of coolers and we loaded the beans and rice right off the stove, hot into the coolers.  We then took off armed with solo cups and bottled water and headed into the Tenderloin.  When the smoke cleared, we had served over 200 bowls of beans and rice to some very appreciative folks.  Best part is, I checked in with Gulfish a few days later, and they told me they have an all-star lineup of restaurants and markets signed up to keep the Monday bean tradition alive!

In Jimmy’s words, “Next week the  Chez Panisse crew’s gonna throw down their version of this New Orleans Monday night classic…also on tap are Frances, Slanted Door, Boulettes Larder, Sushi Ran and TownHall, ready to lend us a hand in feeding the bay area’s under served a meal of substance with a smile and dignity. All we need now is you. Want to be part of it? We’re looking for kitchens who can do this with us one Monday a year. We can all do it together. You cook it, we will serve it. If you want more info, contact me and I will give you the full story…thanks.” If you want us to put you in touch with Jimmy, comment on this blog with your email address and we’ll connect you!




Easter & Passover Menu 2012

Available April 6th through April 14th

Printable Easter & Passover menu (pdf)

From our Kitchen

Matzo Ball Soup in a Rich Chicken Broth $8.99 / qt

Asparagus Mimosa with Sieved Pasture Raised Egg and Tarragon Vinaigrette $10.99 / lb

Roasted Fennel, Sugar Snap Peas, and Baby Carrots with Meyer Lemon-Herb Vinaigrette $8.99 / lb

Sephardic Baby Artichoke Frittata with Feta, Fresh Mint and Dill $3.99 / slice

Grilled Wild Salmon Filet with Fava Bean Purée $9.99 / each

Red Wine Braised Five Dot Ranch Brisket $16.99 / lb

Pomegranate and Rosemary Roasted Grass-Fed Leg of Lamb $21.99 / lb

Glazed Niman Ranch Ham with Cloves and Maple Syrup $10.99 / lb

Organic Potato Latkes $3.99 / each

Homemade Organic Apple Sauce $3.00 / ½ pt

Chopped Liver with Caramelized Onion and Egg $3.99 / ½ pt

Dried Fruit and Almond Haroseth with Golden Raisins $5.00 / ½ pt

Homemade Free-Range Chicken Stock $6.99 / qt

Smoked Fish

House Smoked Wild Alaskan Salmon $34.99 / lb

Kosher White Fish Salad $13.99 / lb

Fresh Meats from our Butcher

To secure your order, we recommend pre-ordering at least 48 hours in advance of pickup

Five Dot Ranch Beef Brisket $5.99 / lb

100% Grass-fed and Pastured-raised Atkin’s Ranch Leg of Lamb

Boneless $12.99 / lb (whole or halves available), Bone-In $10.99 / lb

Pomegranate Marinated Boneless Leg of Lamb Roast $14.99 / l

Llano Seco Smoked Boneless Hams $6.99 / lb (whole 15-17 lbs, halves 7-9 lbs)

Llano Seco Smoked Bone-in Hams $4.99 / lb (11-13 lbs)

Beeler’s Boneless Spiral Hams $7.99 / lb

Fra’ Mani Petite Smoked Hams (2.5 – 3.5 lbs) $11.99/ lb

Free-Range Chicken Livers $1.99 / lb

From the Creamery Bakeshop

Flourless Cheesecake (4-inch) $11.99

Almond or Coconut Macaroons (both flourless!) $4.99 / bag

Flourless Chocolate Mousse Cake with Chocolate Ganache & Candied Orange-Scented Whipped Cream $16.99

For Easter weekend

Hot Cross Buns $6.99 / 4-pack

Lemon Sour Cream Pie $11.99 / 6-inch, $19.99 / 9-inch

Printable Easter & Passover menu (pdf)