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

Chorizos are much akin to pigs; they come in plethora of sizes and varieties. This Spanish method is most revered by connoisseurs for its balance of assertiveness and restraint. Alternately, this chorizo is responsible for sublime paella and steamed mussels.

Spanish Chorizo

ground pork shoulder cured with a pimenton spice blend, black pepper, oregano, garlic, and hot smoked over grape wood.

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, 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.

This sausage is sold loose for a reason. Forget the ground meat and seasoning packets and upgrade to this next time you are having a fiesta. Mexican chorizo is perfect for everything from burritos to tacos, nachos, and even empanadas. I like to eat mine with scrambled eggs for breakfast.

Mexican Chorizo

pasture raised pork, kosher salt, black pepper, ancho chili, garlic, cumin, epazote (Mexican oregano), and a splash of organic lime juice

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

Although the majority dubiously give credit to African culture for creating this dried delectable delicacy, it was in fact introduced by none other than the Dutch in 1652 when they arrived in the Cape Colony (located in the southernmost tip of Africa) to set up a way-station and loading dock for ships carrying provisions for trade. Upon first glance, laymen might mistake this treasure as beef jerky, but it is of a much higher pedigree.

African Biltong

locally raised beef eye round marinated in malt vinegar and rubbed with curing salt, coriander, and garlic

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. Old Bay 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

If you start with a better pig, you’ll end with a better sausage. It’s that simple. the pork in our breakfast sausage come from none other than Polyface Farms. Clean pens, open pastures, and all the chestnuts they can eat. These pigs are livin’ the good life! Oh, did I forget to mention the sage comes from my own herb garden?

Breakfast Sausage

pasture raised pork with kosher salt, black pepper, dark brown sugar, sage, and a highly classified spice blend

For the past several decades pork producers have been decreasing the fat content in pork as an attempt to make it more appealing to a consumer base that began demanding leaner meat. Unfortunately these drastic measures have been detrimental to the quality of pork, especially prize cuts such as the loin. This however, is the fruit of our loins… Well so to speak.

Lomo Embuchado

locally raised pork loin cured with garlic, pimenton, cracked black pepper, cane sugar, and dry aged for one month

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

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

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

The art of a true, hand crafted salami is transcendental. The simple yet complex alchemy of meat, salt, and time working cooperatively to evolve a sausage is truly awe-inspiring. Perhaps it is only a connoisseur's conjecture, but I believe the art of salami to be a transformation in the rarest of forms.

TLP Salami

pasture raised pork cured with garlic, black pepper, cane sugar, pimenton, and lemon zest

We're right next door to Virginia, so it would be a shame not to offer our own version of America's favorite ham. First the hams are seasoned with salt, sugar, and spices for a couple days. Then it's time to trim them up nice and pretty. After that, they get smoked over pecan wood and lacquered with whisky glaze.

Honey Glazed Ham

pasture raised pork brined in salt, honey, spices, and hot smoked over pecan wood.

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

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

I sure am patriotic when it comes to my bacon, but I got to admit - the Italians know how to salt and smoke a slab! This kind of bacon is more savory. It ends up being cold smoked for a total of twelve hours as it ages for at least three months.

Italian Country Bacon

pasture raised pork belly cured with sea salt, black pepper, rosemary, thyme, garlic, fennel seeds, coriander, chili flakes, and smoked over alder wood

Pate comes in a plethora shapes, sizes, & textures. One only needs to remember that they all have their own merit and individual qualities. A pate bearing the word "country" implicates that it is more coarsely ground and rustic in nature. No trifling over truffles in this particular case - just simplicity at its finest.

Country Pate

Pasture raised pork, kosher salt, shallots, Evensong Farm eggs, garlic, thyme, sage, and white wine

Polyface Farm pork shank & belly, cured with sea salt, pimenton, and then aged for three months.

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.

An air-dryed meat of many names - coppa, capicola, capocollo. But to this, I say "What's in a name?" That which we call a coppa, by any other name would taste just as devine.

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

Nothin' says country style cooking better than smoked pig's 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 Trotters

Whole pigs feet brined and smoked over hickory wood.

Men cook too. And when I do it, I do it right. I don’t cut corners by using cheap, pre-packaged junk food. I use the best of the best when it comes to ingredients. My specialty is grilled pizzas with fresh mozzarella, marinara, and TLP’s pepperoni. I always shave a few extra slices for a snack while I work.

Pepperone

local sirloin and fatback, curing salt, cane sugar, black peppercorns, pimenton, and anise

[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

Today's Charcuterie & Salumi

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