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Thick Sliced Hereford Lardo (1/4 lb.)
$3.25
Presliced Hereford Susslende (1/4 lb.)
$7.50
Presliced Hereford Pancetta (1/4 lb.)
$6.00
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Whole Unsliced Susslende, Pancetta and Paletilla Húngara
Model:
Price:
Weight: 0lbs
Date Added: Sunday 22 August, 2010
Maybe you are looking to save a lot of money? Or want the flexibility to slice and dice our charcuterie your way? Just love the idea and beauty of a
... more info
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Presliced Hereford Pancetta (1/4 lb.)
Model:
Price: $6.00
Weight: 0lbs
Date Added: Saturday 15 May, 2010
Unlike bacon, which is pork belly wet-cured for 2-3 days and hot smoked, our pancetta is cured and dried over a nearly fifty day process. It has a
... more info
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Thick Sliced Hereford Lardo (1/4 lb.)
Model:
Price: $3.25
Weight: 0.25lbs
Date Added: Sunday 14 March, 2010
Looking for a block of Lardo? Same as our other Lardo, just cut very thick for you to then either dice or cut into little lardons. Basically, we've
... more info
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Presliced Hereford Susslende (1/4 lb.)
Model:
Price: $7.50
Weight: 0.25lbs
Date Added: Sunday 14 March, 2010
Why make European-style dry-cured meats when we can make up our own using our favorite local ingredients? This one is a Wisconsin original. Mild and
... more info
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Presliced Hereford Paletilla Húngara (1/4 lb.)
Model:
Price: $7.50
Weight: 0.25lbs
Date Added: Sunday 14 March, 2010
Paletilla in Spain is just like prosciutto, but it's actually the front leg and shoulder, and has many fans who prefer it over the more common rear
... more info
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Presliced Hereford Black Pepper Tenderloin (1/4 lb.)
Model:
Price: $7.50
Weight: 0.25lbs
Date Added: Sunday 14 March, 2010
Very small in size, but very heavy on cracked black pepper. The tenderloins near lack of marbling makes this one great to pair with a fruity olive
... more info
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Thick Sliced Hereford Pancetta (1/4 lb.)
Model:
Price: $6.00
Weight: 0lbs
Date Added: Sunday 14 March, 2010
Looking for a block of Pancetta? Same as our other Pancetta, just cut very thick for you to then either dice or cut into little lardons. Basically,
... more info
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