A German classic: pork, cream, eggs, carawayput it on a bun with a bunch of mustard and wash it down with a beer.
Sweet and sour like the name suggests. Pork and beef with sweated onions, fresh thyme and a sweet balsamic reduction.
Parmesan & Parsley
Simple and deliciouspork, red pepper flake, lemon zest, white wine, grated parmesan, and fresh parsley. Perfect out of the casing and in your pasta.
Toasted Fennel & Garlic
Classic Tuscan-style linkloads of fresh garlic with toasted whole fennel and ground fennel seed. Light and sweet, just like Mike White takes his coffee.
A traditional mild Italian sausage made with pork, paprika, fresh rosemary, garlic, and fennel.
Pork, cayenne, red pepper flake, red wine, garlic and fennelit's the reason your boyfriend thinks your sauce is better than his mother's.
Red Wine & Rosemary
The name says it all (no, seriously). One of our best-selling sausages.
Our Sweet Italian sausage, but with white wine and lemon zest for good time summer vibes.
A classic French sausage with pork, shallot-infused cream, white and black pepper, and enough fresh thyme to make a few interns quit.
The taco chorizo of your dreams. Pork, guajillo and pasilla chilis, cumin, and red wine vinegar.
Jalapeno, poblano and serrano peppers are all deseeded and finely chopped before being mixed with pork, toasted cumin, Mexican oregano and cilantro. It takes forever to make it, but we do it because we like you and you like this.
A Mexican-style green chorizo named after the city this recipe comes from. Lean beef, pork and pork jowl, spinach, toasted pumpkin seeds, deseeded serrano peppers, A staff favorite that's perfect in a breakfast burrito.
Pork, sage, brown sugar and lots of black pepper. Buy it in loose packs or in shorty-links. Grand slam! Auntie Ben's Salt & Pepper Country-Style Sausage Just like our breakfast sausage but without all the sage hootenanny.
A traditional South African grilling sausage made with beef and pork, white pepper, toasted coriander, and cider vinegar. Best enjoyed on a bun with a beer.
A sweet and sour fermented Chinese sausage, lightly smoked and perfect in fried rice.
Chicken & Herb
Simple and deliciouschicken, pork, garlic, thyme, cilantro, parsley, rosemary, and white wine.
Chicken w/ Roasted Garlic
Chicken, pork, parsley, thyme, and a whole lot of roasted and fresh garlic. Just don't eat it before Jenny's coed party later tonight.
Coq au Vin
We took all day making this stupid thing so that you don't have to. Chicken, pork, red wine and onion reduction, pretension, and fresh thyme.
A classic Italian poached sausage made with pork, pork skin and warm spices, traditionally served over lentils on New Year's Day.
English White Pudding
A British poached sausage made with beef suet, rolled oats, leeks, milk and black pepper.
Tell your dad to put that Jimmy Dean log back in the basement freezer and stuff this in your turkey instead.
A fermented and smoked beef and pork sausage, put it on your charcuterie plate with some good cheddar cheese and sweet mustard.
Classic French-Louisiana smoked sausage made with onions, garlic and creole spices. Perfectly spicy, eat it on a bun or put it in your gumbo.
Made with beef and pork and stuffed in a lamb casing. Best you've ever had, we've got an award to prove it.
A traditional Polish sausage, smoky and slightly fermented. Maddy says go get a pilsner to wash it down.
Roast Chicken Sausage
Chicken and pork, sage, salt and pepper and house-made carrot celery and onion jus.
A Moroccan classic made with lamb, paprika, cayenne, cumin, garlic, olive oil and red wine vinegar.
Lamb and Rosemary
Simple and fresh with lemon zest, garlic, and lots of fresh rosemary.
Chicken Roasted Mushroom
Chicken and pork, thyme, tarragon, roasted shitakes, creminis and a porcini broth.
Beef and lamb, curry, garlic and ginger.
Lamb mixed with Indian Masala spices, ginger, garlic and cilantro.
Toasted Szechuan peppercorns, black vinegar, and fennel frond.
Lamb with Lemon, Parsley & Capers
Lamb with lemon zest, fresh parsley and capers. Duh.
A bacon cheeseburger in tube form. Beef, pork, bacon bits, and cheddar cheese. You'll love and hate us in equal measure.
Sweet and smoky--pork and bacon, scallions, soy sauce, brown sugar and red pepper flakes. Bold flavors. Everywhere.
Like the Vietnamese sandwich! Pork, house-pickled carrots and jalapenos, soy and hoisin sauces, Sriracha, and lots of fresh cilantro.
Long Dong Bud
The classic. The ultimate. Pork, pepperjack cheddar cheese, roasted jalapenos and Texas Pete hot sauce. YOU'RE WELCOME.
Fresh Serrano & Garlic
One of our spiciest sausages, made with pork and seed-in Serrano peppers, mango powder and habanero powder.
Just like the soup except you won't get bored with it after you break through that top layer of cheese. Made with beef and pork, caramelized onions, thyme, beef stock and Swiss cheese.
Just like the loaded up baked potatoes you always get from the Wendy's late-night drive-through (we see you). Potatoes, bacon, sour cream, cheddar cheese, chives, pork.
There's no bacon in this sausage, this sausage is bacon if bacon was a sausage. Follow? The pork in this sausage is cured like our bacon, stuffed like a sausage and smoked. It will blow your mind.
Serrano & Cheddar
A spicy smoked sausage made with seed-in serranos, cheddar, elegance and mustard. Eat it in a bun, with more mustard. Do it.
An Austrian street-food staple, made with beef, pork, bacon. We smoke it and add cubes of Swiss cheese. Eat it drunk or sober, or drunk.
Chicken Cordon Bleu
Like your mom used to make on special occasions, but instead of stuffing the cheese and ham into that tiny chicken-pocket we went ahead and shoved it all into a casing. Chicken, pork, ham, swiss cheese.
Your favorite bar food without the wet-naps. Chicken and pork, Frank's hot sauce, blue cheese and a hint of celery seed.
A pot of gumbo in a sausage casing-chicken and pork, peppers, garlic, Creole spices and hot sauce, put it in your dirty rice.
Chicken Bacon Ranch
Does this power trio really need further explanation?
Chicken and pork mixed with our house-made Carolina-style BBQ sauce.
A Los Angeles style chorizo inspired by the taco haunts of Bigelow's youth. Slightly spicier, crumblier and more acidic than our Mexican style Chorizo, and made with beef and pork.
Fresh jalapenos and ginger mixed with their powdered counterparts, lime-zest and pork.
Pork, red onions, lime juice and zest, dark chili powder and fresh oregano.
We're saving you a trip out to Flatbush. Chicken and pork with Jamaican jerk spices and fresh peppers.
An upstate New York take on the hot dog. Plump, juicy and lightly spicy, they're great for the grill. Serve with mustard.
Lamb and beef sausage with the flavors of the best street gyro on the best corner on the best day. Eat on its own or slather with tzatziki.
Our Thai Pork Roll recipe, adapted to a sausage. Fresh ginger and lemongrass, cilantro root, palm sugar and a splash of fish sauce.
Everyone's favorite hot dog, stuffed with cheese.
Pates and Terrines
Made from the livers and pork from our pastured Berkshire pigs, our country pate enlists traditional warm French flavors and exacting technique to produce a terrine that is as at home on a board with fine aged cheeses as it is in a hamburger bun slathered with Dijon mustard and stuffed with tiny pickles.
Chicken Liver Mousse
The key to chicken liver mousse that so good you want to do a fist pump every time you eat it? Start with pan seared, ultra fresh chicken livers we get the day they were slaughtered, add an excessive amount of caramelized onions that have been sweating in butter for half a day and blend in a good dash of, well, it's a secret. Buy us a few beers and we might tell you. As much as we're on board with Wikileaks sometimes secrets are good. Really, really good.
Pork Liver Mousse
You wouldn't think that a pate that's mostly made up of pastured pork livers and blanched pork back fat could be so damned difficult to make. It is. We've been perfecting this recipe for years and it's caused our charcuterie mouse more than a few sleepless nights. We're happy to report that all that emotional anguish is worth it and the only tears you'll shed eating it will be tears of joy.
Rustic Pork Terrine
Braised pork jowls, seasoned with fresh herbs and citrus and set in a light aspic. If this sounds suspiciously like headcheese to you, we'll let you in on a secret: it is. Our version has lime zest, ginger and fresh serrano peppers for a lighter take on the traditional recipe. We recommend letting your friends tell you how much they enjoy it before you tell them they're eating pig face.
We brine our pork hocks for 5-7 days before braising them in pork fat and then whipping them together with salt and sherry vinegar. Best eaten at room temperature on hot crusty bread. A perfect meat snack for the nights when you can't decide between cooking dinner or just drinking that bottle of wine.
Similar to the pork rillette but made from herb rubbed duck legs poached in duck fat. If you've never eaten Duck Rillette you have totally blown it. The willing accomplice to a bottle of weird French red wine.
Have you ever wondered what would happen if you made rillette out of bacon instead of pork and flavored it with hot sauce instead of vinegar? We did and, we're here to report, it tastes good! Unlike our fancy rillettes, this one is perfectly at home on a saltine cracker with some peanut butter and maybe a dab of jelly. Seriously.
Like any red-blooded American with apple pie for brains, we love bacon. No matter how many kitchy bacon band-aids, bacon flavored breath mints and extra-crispy bacon strip themed boxers we've seen they still haven't been able to shake our all-encompassing passion for bacon, both the kinds we make (many) and those that are made by others (a few). Do love bacon as much as we do? We're going to make you very happy.
Meat Hook House Bacon
Stereotypical diner bacon on drugs... good drugs. We cure our Berkshire pork bellies from NY state with a simple dry cure of Kosher salt and brown sugar. Our bacon is rubbed and then flipped every day for 10 days to ensure a slow, even cure and then smoked for 8 hours over cherry wood in our smoker two or three times a week so the bacon you buy from us is always freshly smoked. The BEST bacon for breakfast, burgers or just eating over the sink in your underwear.
Benton's Bacon, TN
Smoky, salty and did we mention smoky? It's really smoky. A powerful tool for good or evil that can add a deep background of pure bacon essence when used in moderation or can completely overwhelm all but the strongest flavors if deployed in excess. Great for cooking, a bit much for breakfast unless you drink bourbon with your eggs. Made by one of the nicest, hardworking and talkative men on the planet: Allan Benton.
Meat Hook Jowl Bacon
The same cure and smoke as our regular house bacon but made from the jowls of our pigs which yields a firmer, porkier bacon that's great for Carbonara, chowders and, you know, quiche.
Meat Hook Lamb Bacon
Made from the bellies of our pasture raised muttons. Dry rubbed just like our regular bacon and smoked with the same sweet cherrywood. Don't dig on pig? Lamb bacon is your jam. We recommend it thicker cut and cooked crispy to render as much fat as possible. More flavor, no compromises.
Made from boneless beef rib plate and cured with Kosher salt and brown sugar for a week and slow smoked overnight, the rarest of the Meat Hook bacons. Heavy and delicious.
We'll level with you, not all of these cold cuts are always available all the time. We only make our cold cuts from meat from our farms, which means, unfortunately, we run out sometimes. Making cold cuts properly also takes a lot of time to do it right and that's the only way we know how to do things. We think you'll forgive us when you taste our long-cured pastrami and ham that is slow smoked over apple wood.
Meat Hook Ham
Our, ahem, Award Winning House Ham is the end result of countless experiments by our very own ham lady and general manager, Sara "Big Cuts" Bigelow. Our heritage-breed hams are brine-injected and allowed to cure for 10 days before being slow smoked with apple wood. It strikes the perfect balance of salty, sweet and smokey flavors that bring the quality of our pork to the fore. Great on it's own or layered thickly into the center of a grilled ham and cheese with tomatoes.
Our 100% grass-fed roast beef is treated to a simple salt, and black pepper rub for two days before being roasted for hours at low heat to nail solid rare. Beef the best way possible.
Col. Young's Famous Roast Pork
We debone our pastured pork loins and season them with garlic, Kosher salt and red chili flake. We let it marinate for several days and roast it for hours until it's pink and delicious. Cuban sandwich ready!
Bubbe Mylan's Pastrami
Our recipe was born of the paltry two sentences in the Food Lovers guide entry about pastrami, it's origins and spices used and bloomed from there through experiments, experiments and more experiments. Our Pastrami is cured with a dry rub of crushed black peppercorns, fresh garlic, white wine and a bunch of undisclosable herbs and spices for 3 week and then smoked for 8 hours. Pastrami that goes to 11.
Mortadella il Turley
So you like bologna? Well, our good friends over in Italy were making it long before Oscar Mayer came sniffing around. We take a lean pork, mix it with pepper, salt, spices, pistachio to make what will one day be recognized as the greatest bologna of all time. That's kind of what Signore Turley thinks, anyway. Makes an amazing sandwich, but makes an even better fried bologna breakfast sandwich. Like, whoa.
MK's Porchetta di Testa
"What are we going to do with All These Pig Heads?" Well, we do a lot with them but our pig head porchetta is probably our best. Maddy "Mad Dawg" Krenova lovingly debones our pig heads and seasons them with garlic and fresh fennel fronds and then ties them up and slow cooks them. Sounds weird? It's definitely weird but it's very, very good. Perhaps the best pizza topping known to man.
Thai Pork Roll
If Thai flavors in a deli meat never occurred to you, we won't blame you. But if you sleep on this pork roll when it's available, you're a fool. We've taken cilantro root, palm sugar, ginger and lemongrass and mixed it with fine ground pork to made you something special. Have it on a sandwich or by itself, slice after slice straight out of the package. We won't judge.
Also known as "pork roll," this is a New Jersey favorite. Lightly fermented, so it's a little tart, a little sweet, and absolutely perfect on a breakfast sandwich.
Pancetta and Friends
We proudly carry La Quercia pancetta made in Iowa from pastured Tamworth hogs and lovingly aged with a proprietary blend of herbs and spices. A nice base for any pasta sauce or stew.
Prosciutto and Speck
As much as we would love to have the room for the 100 or so legs of prosciutto and speck we sell every year, well, we don't. The next best thing to making our own air-cured delectables is Herb Eckhouse's La Quercia products. Yes, it does seem unlikely that a man with a plan in Norwalk, Iowa would be producing Prosciutto and Speck that would go head to head with the best European DOCG hams, but science shows that we live in an unlikely universe. Come by and have a paper thin slice on us and we think you'll agree that La Quercia is, actually, out of this universe.
Edwards Surryano Ham
S. Wallace Edwards in Surry, VA is making a ham you need to know about. Edwards has been in the country ham game for decades. To make their Surryano ham (like the Spanish Jamon Serrano, but Americanized--get it?), they use hams from pastured pigs raised nearby. They salt those hams, and wait...for a while. There's not much more to it than that. The result is a deliciously funky, salty ham, perfect sliced thin for a charcuterie plate or sandwich.