Meat Hook Sandwich

Sweet & sour like the name suggests. Pork & beef w/ sweated onions, fresh thyme & a sweet balsamic reduction.

Classic Tuscan-style link–loads of fresh garlic w/ toasted whole fennel & ground fennel seed. Light & sweet, just like Mike White takes his coffee.

Pork,‎ cayenne, red pepper flake, red wine, garlic & fennel–it's the reason your boyfriend thinks your sauce is better than his mother's.

Our Sweet Italian sausage, but w/ white wine & lemon zest for good time summer vibes.

The taco chorizo of your dreams. Pork, guajillo & pasilla chilis, cumin, & red wine vinegar.

A Mexican-style green chorizo named after the city this recipe comes from. Lean beef, pork & pork jowl, spinach, toasted pumpkin seeds, deseeded serrano peppers, A staff favorite that's perfect in a breakfast burrito.

Just like our breakfast sausage but without all the sage hootenanny.

A sweet & sour fermented Chinese sausage, lightly smoked & perfect in fried rice.

Chicken, pork, parsley, thyme, & a whole lot of roasted & fresh garlic. Just don't eat it before Jenny's coed party later tonight.

A classic Italian poached sausage made w/ pork, pork skin & warm spices, traditionally served over lentils on New Year’s Day.

Tell your dad to put that Jimmy Dean log back in the basement freezer & stuff this in your turkey instead.

Classic French-Louisiana smoked sausage made w/ onions, garlic & creole spices. Perfectly spicy, eat it on a bun or put it in your gumbo.

A traditional Polish sausage, smoky & slightly fermented. Maddy says go get a pilsner to wash it down.

A Moroccan classic made w/ lamb, paprika, cayenne, cumin, garlic, olive oil & red wine vinegar.

Chicken & pork, thyme, tarragon, roasted shitakes, creminis & a porcini broth.

Lamb mixed w/ Indian Masala spices, ginger, garlic & cilantro.

Sweet & smoky--pork & bacon, scallions, soy sauce, brown sugar & red pepper flakes. Bold flavors. Everywhere.

The classic. The ultimate. Pork, pepperjack cheddar cheese, roasted jalapenos & Texas Pete hot sauce. YOU’RE WELCOME.

Just like the soup except you won’t get bored w/ it after you break through that top layer of cheese. Made w/ beef & pork, caramelized onions, thyme, beef stock & Swiss cheese.

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 & smoked. It will blow your mind.

An Austrian street-food staple, made w/ beef, pork, bacon. We smoke it & add cubes of Swiss cheese. Eat it drunk or sober, or drunk.

Your favorite bar food without the wet-naps. Chicken & pork, Frank’s hot sauce, blue cheese & a hint of celery seed.

Does this power trio really need further explanation?

Chicken‎ & pork mixed w/ our house-made Carolina-style BBQ sauce.

Fresh jalapenos & ginger mixed w/ their powdered counterparts, lime-zest & pork.

We're saving you a trip out to Flatbush. Chicken & pork w/ Jamaican jerk spices & fresh peppers.

Lamb & beef sausage w/ the flavors of the best street gyro on the best corner on the best day. Eat on its own or slather w/ tzatziki.

The key to chicken liver mousse that so good you want to do a fist pump every time you eat it? Start w/ 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 & blend in a good dash of, well, it’s a secret. Buy us a few beers & we might tell you. As much as we’re on board w/ Wikileaks sometimes secrets are good. Really, really good.

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.

Stereotypical diner bacon on drugs… good drugs. We cure our Berkshire pork bellies from NY state w/ a simple dry cure of Kosher salt & brown sugar. Our bacon is rubbed & then flipped every day for 10 days to ensure a slow, even cure & 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.

You know that you’re getting good bacon when the man that makes it doesn’t have an internet connection & “doesn’t do the email”. A more mild hickory smoke & less salt than Benton’s but still country as ****. Equally at home w/ collards, eggs or on a BLT. A great choice when you don’t exactly know what you’re going use your bacon for, you just know you need bacon.

Made from the bellies of our pasture raised muttons. Dry rubbed just like our regular bacon & smoked w/ the same sweet cherrywood. Don’t dig on pig? Lamb bacon is your jam. We recommend it thicker cut & cooked crispy to render as much fat as possible. More flavor, no compromises.

Our, ahem, Award Winning House Ham is the end result of countless experiments by our very own ham lady & general manager, Sara “Big Cuts” Bigelow. Her special secret super-brine is injected into our Berkshire hams by hand & allowed to cure for 10 days before being rubbed w/ Domino brown sugar & smoked overnight. It strikes the perfect balance of salty, sweet & smokey flavors that bring the quality of our pork to the fore. Great on it’s own or layer thickly into the center of a grilled ham & cheese w/ tomatoes.

We don’t make this often but it’s real good. We de-bone our berkshire pork loins & season them w/ crushed garlic, chopped fresh herbs like rosemary, Kosher salt & red chili flake & black pepper. We let it marinate for several days & roast it for hours until it’s pink & delicious. Cuban sandwich ready!

So‎ you like bologna? Well, our good friends over in Italy made that **** long before Oscar Mayer came sniffing around. We take a lean ham, mix it w/ 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.

As much as we would love to have the room for the 100 or so legs of prosciutto & 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 w/ a plan in Norwalk, Iowa would be producing Prosciutto & Speck that would go head to head w/ the best European DOCG hams, but science shows that we live in an unlikely universe. Come by & have a paper thin slice on us & we think you’ll agree that La Quercia is, actually, out of this universe.

Made from the Jowls of our pigs along w/ fresh herbs & sea salt. Think of it as Pancetta’s porkier big brother. It’s big flavor means a little dab w/ do ya or else it will completely take over your dish.

Contains pork