Showing all 14 results
Wagyu All-Beef Hot Dogs
$10.00All-Wagyu Beef Hot Dogs. Classically seasoned, and slow-smoked with 100% Maple wood.
Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.
Mortadella with Pistachios
$85.00Sold by the piece weighing no less than 4 lbs per piece.
Stuffed into plastic casing with a 6 month shelf life from cooking date.
Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.
Beef & Bone Marrow Sausage with Red Wine and Garlic
$15.00This unique creation may be the most delicious sausage you have ever tasted! We take select cuts of lean beef and grind in bone marrow as the fat percentage. When you cook it the bone marrow gets super soft and delicate, and the spicing is very minimal to allow the creaminess to come out with the rich flavor of beef….
Wagyu Beef Pastrami
$85.00Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.
Maple Bacon (slab)
$24.00Pork belly cured with 100% pure maple sugar and then we slow smoke it over maple wood.
Uncured Andouille Sausage
$14.00Our Andouille combines the best elements of a great Louisiana sausage, elevated by our unique combination of spicy peppers, accompanying spices, and loads of White Wine. Once stuffed, the sausages are slow smoked with 100% Maple hardwood. They are ready to eat right out of the package. Why not make a nice gumbo or jambalaya with our Andouille? Tempesta Andouille,…
Morcilla de Burgos (Cooked, Spanish Style Blood Sausage)
$15.00Prepared in the style of Burgos cuisine from the Castile and León region of Spain.
A slow cooked Morcilla made with Bomba rice, with notes of imported Spanish Pimenton, black pepper, and warming spices in a natural beef casing.
Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.
Hot Capicola (Cooked, Spicy Pork Collar)
$32.00Our Cooked Hot Capicola is made from the same cut as “Coppa”, and is first brined in a flavorful, aromatic liquid for a few days. From there we proportionally dry-rub hot Calabrian Peppers on the outside of the muscle, and then encase the muscle in a net for cooking. The Capicola is slow-roasted to keep it supple and juicy. A popular, must-have deli meat for any delicatessen.
Sold by the piece weighing an average of 1.50-2.50 lbs per piece.
Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.
Porchetta (Cooked, Deli-Style)
$85.00Our cooked, deli-style Porchetta is seasoned with Sea Salt, Rosemary, Garlic, and finished with a touch of smoke. It is made with complementing flavors of an “Arista” style Porchetta, but prepared for the delicatessen. Super juicy, insanely delicious! Sold by the piece weighing no less than 5 lbs. Stuffed into plastic casing with a 4 month shelf life from cooking…
Maple Bacon (SLICED)
$24.00We call this our “Maple Bacon 2x” because we first cure the pork belly in a cure with 100% pure maple sugar and then we slow smoke it over maple wood. We fully cooked our Maple Bacon, so it is ready to eat right out from the package. Take it a step further to render nice and crispy in a…
Uncured HOT Links (Texas Style) – All Beef
$13.00BIG HEAT balanced with complementing spices, a variety of peppers local Chicago beer, slow cooked and smoked with 100% Maple hardwood.
Sold 3 sausages per pack with each pack weighing no less than 1.00lbs.
FULLY-COOKED
Ready – To – Eat
Smoked Pork Bratwurst (a.k.a. “Brats”)
$13.00Here we have our take on a classic, smoked “brat”, but our spices and addition of whole milk for an incredible creaminess really sets our version apart from others. Once the sausages are stuffed they are slow smoked with 100% Maple hardwood. They are ready to eat right out of the package, but please grill to get the full flavor…
Mortadella with Peppercorns
$75.00Sold by the piece weighing no less than 4 lbs per piece.
Stuffed into plastic casing with a 6 month shelf life from cooking date.
Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.
Duck Pastrami
Supple moulard duck breasts rubbed with traditional pastrami spices, including coriander, black pepper, plus we ad a touch of molasses, then we slow smoke to retain the most moisture!
