Duck Prosciutto local duck breast, white pepper, curing salt
Spanish Chorizo ground pork shoulder cured with a pimenton spice blend, black pepper, oregano, garlic, and hot smoked over grape wood.
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
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, epazote (Mexican oregano), and a splash of organic lime juice
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
TLP Smoked Ribs pasture raised pork ribs dry rubbed and slow roasted overnight and finished in the smoker over mesquite woods chips.
Beef Jerky grass fed beef marinated in worcestershire, soy sauce, garlic, brown sugar, and smoked over hickory
Pork Rinds local pasture raised pork fried in canola oil
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
Double Pork Stock roasted pork bones, onions, carrots, leeks, and aromatics
Lounkaniko pasture raised pork, garlic oregano, fennel seed, garlic, orange, lemon, and xinomavro wine
Kielbasa pasture raised pork, garlic, marjoram, kosher salt, and black pepper
TLP Salami pasture raised pork cured with garlic, black pepper, cane sugar, pimenton, and lemon zest
Honey Glazed 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.
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
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
Smoked Trotters Whole pigs feet brined and smoked over hickory wood.
Pepperone local sirloin and fatback, curing salt, cane sugar, black peppercorns, pimenton, and anise
Guanciale local pork jowl, rubbed with Barolo wine and cured in kosher salt, cracked black pepper, and thyme