Three Little Pigs Charcuterie & Salumi - Menu

My my my... What do we have here? Talk about finding everything a hungry wolf likes to eat under one roof. This sure beats going around knocking on doors all day. Lets see, where should I begin? I sure could go for a little bacon right now. Perhaps some salami as a second course? Maybe I will have a few pork rinds and a smoked rib or two for dessert.

Characteristically, prosciutto is procured from the hind leg of the hog. However, this particular provision is made by applying the old-world practices of classic prosciutto crafting to a duck breast. Sliced thinly and served with TLP crackers and a paradoxically thick book, duck prosciutto is a habitually hermetic pigs dream come true.

Duck Prosciutto

local duck breast, white pepper, curing salt

Waking up before the sun just a got a whole lot easier. There are two things that can drag a tired pig out of bed in the morning; coffee and bacon. This stuff smells as good as it tastes and it’s the perfect cure-all to a late night out.

Breakfast Bacon

pasture raised pork belly cured with kosher salt, black pepper, maple syrup, cracked breakfast roast coffee beans, nutmeg, and hot smoked over maple wood

Come on say it with me now: “an-doo- ee”. This is a must for classic Cajun dishes like gumbo or jambalaya. I’ll even give you my secret recipe so you can make it at home for your family and friends. Oh, one more thing; you’re gonna want to pick up some of our Tasso to throw in there too. Trust me.

Cajun Andouille

coarsely ground pork seasoned with our Cajun spice blend, and smoked over pecan wood

This is a quintessential sausage of Southern Italy. In all probability, you have noticed the word “press” within the name, which is exactly where this sausage receives its name. This rectangular relic is marvelous sliced thinly and served at room temperature.

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.

If you asked me what my last meal would be, I’d tell you ‘Give me a slab of them TLP smoked ribs and I’ll see you in heaven buddy!’. Today we have 'em dry rubbed with kosher salt, brown sugar, black pepper, paprika, and garlic.

TLP Smoked Ribs

pasture raised pork ribs dry rubbed and slow roasted overnight and finished in the smoker over mesquite woods chips.

Forget that stuff you see at the grocery store. This is the real deal and it’s even at the same price as that processed stuff. We make it the old way; the right way. This jerky takes no less than 4 days to make, and it’s worth the wait. It’s worth the $ too; down to the last penny.

Beef Jerky

grass fed beef marinated in worcestershire, soy sauce, garlic, brown sugar, and smoked over hickory wood

Made in house every day with no artificial ingredients or preservatives. Chipotle & cheddar is my personal favorite, but the Smoked BBQ isn’t too far behind. Try watching the game on Sundays with a big bag of these. You’ll never look at pigskin the same way ever again.

Pork Rinds

local pasture raised pork fried in canola oil

Lounkaniko, quite simply, is the Greek word for pork sausages. The fennel and orange peel grant this Grecian gold standard its refreshing vibrancy. Ours is gently pressed and wrapped in caul fat, making it perfectly suited for pan roasting.

Lounkaniko

pasture raised pork, garlic oregano, fennel seed, garlic, orange, lemon, and xinomavro wine

If you've buying yours at a gas station, it's time to step it up. These are what meat sticks are supposed to be. Lean beef, natural spices, and no fillers or preservatives. Try comparing ingredients next time you're filling up your tank; but you might end up needing a dictionary.

Skinny Jimmies

local grass fed beef, hungarian paprika, dry mustard, black pepper, garlic, and spices.

Forget the shortening and butter. All you need to make the most tender, flaky pie crust is some good leaf lard. It’s what they used to use on the farm back in the old days. Ours comes straight from pasture raised pigs fed on an all natural diet.

Leaf Lard

Sometimes the obvious can be so obtuse. However, in this particular case, it makes perfect sense. The delicate aroma of the lemon smoke accentuates the natural flavors of the fish without becoming the predominant flavor.

Citrus Smoked Salmon

Atlantic salmon, sea salt, cane sugar, lemon, orange, allspice, and smoked over lemon wood

Almost everywhere in the world, you will find some form of sausage. China is certainly no exception. This particular variety is smoked and slightly sweetened. I find that it is best suited in a stir fry, whether it be vegetables, rice, noodles, or Chinese soups.

Chinese Sausage

pasture raised pork cured with sea salt, cane sugar, Chinese five spice, soy sauce, rice wine vinegar, and smoked over cherry wood

I'm tellin' ya - it don't get much better than tasso. I can slice it thin and put it on a biscuit, or I can dice it up fine and throw it in a Cajun gumbo or jambalaya. You name it and tasso can do it... Well, when it comes to food, that is.

Tasso

pasture raised Berkshire pork cured with kosher salt, black peppercorns, garlic, cayenne, white peppercorns, and smoked over pecan wood.

It is quite astonishing how many people around the world are familiar with "kielbasa", yet so very few are privy to its origin. In Poland, all sausages are called kielbasa. This particular variation is known in Poland as kabanosy.

Polish Smoked Sausage

pasture raised pork cured with kosher salt, cane sugar, black pepper, caraway, nutmeg, and smoked over hickory wood

Nothin' says country style cooking better than smoked pigs feet. They go well with absolutely everything. You can simmer them in soups and stews, or add them to a pot of slow cooked beans. Heck, you can even slice off the meat and eat them with your biscuits and gravy for breakfast. Frankly, you can use 'em pretty much however your heart desires.

Smoked Pigs Feet

Berkshire ham hocks brined and smoked over hickory wood.

Now don’t let the fancy name fool ya’! Pancetta aint all that different from your favorite bacon. Only thing to remember is that pancetta is usually rolled up tight and un-smoked. I hear it tastes mighty fine in pasta dishes or even Italian soups and stews.

Pancetta

rolled and tied pork belly cured with juniper berries, rosemary, thyme, garlic, black pepper, and nutmeg

Confit is one of the earliest methods of preservation known to man. The term traditionally refers to a meat that has been salted for a day, then cooked and stored in its own fat. Although many modern chefs now use the term confit frivolously, duck confit's versatility and succulence is unequivocally superlative.

Duck Confit

locally farmed duck legs cured in organic herb salt and braised overnight until meltingly tender

[Gwan-C-ollie]: derived from word “guancia” which is Italian for cheek. Guanciale is an imperative staple in traditional spaghetti alla carbonara, yet I appreciate it for its versatility. Soups and stew ascertain new heights with the inclusion of these "sweet cheeks".

Guanciale

local pork jowl, rubbed with Barolo wine and cured in kosher salt, cracked black pepper, and thyme

It is quite astonishing how many people around the world are familiar with "kielbasa", yet so very few are privy to its origin. In Poland, all sausages are called kielbasa. However, it is one kielbasa in particular that is famed above all others. It is none other than "polska kielbasa Wedzona" that has proclaimed the title of Poland's sultan of sausages.

Kielbasa

pasture raised pork, garlic, marjoram, kosher salt, and black pepper

If you don't have a good stock, you ain't never gonna have a good soup! All good cooking starts in the beginning; you gotta start with the best if you want to end with the best. The funny part is that this stock has got twice the flavor with none of the added sodium these commercial brands use in theirs.

Double Pork Stock

roasted pork bones, onions, carrots, leeks, and aromatics

Ask any guy you know to name the first sausage that pops into his head. Chances are, he is going to say bratwurst. Don't be fooled by the dairy in this sausage. Both ingredients are a must for any traditional brat made the right way. That's exactly what makes these sausages so juicy.

Bratwurst

pasture raised pork and veal, marjoram, ginger, white pepper, organic egg whites, and whole milk

Today's Charcuterie & Salumi

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