Three Little Pigs

tlp pastrami, sauerkraut, swiss cheese, russian & dressing on rye bread

a variety of tlp salumi, olive salad, & pickled red onion on ciabatta bun

curried chicken, brie cheese, sprouts, cashews, & golden raisins wrapped in lavash

line caught tuna, dill mayo, preserved lemon, lettuce, red onion, b&b pickles, & tomato on whole wheat

roasted chicken with basil pesto, mozzarella, tomato, & olive oil on whole wheat tortilla

oven-roasted beef, cheddar cheese sauce, horseradish mayo, & chili sauce on an onion roll

tlp bbq pit pulled pork & creamy slaw on a jalapeno cheddar bun

honey ham, swiss cheese, 1000 island dressing, dill pickles, lettuce, & tomato on a hoagie roll

tlp gravlax, dill cream cheese, & capers on a toasted bagel

tlp black pepper bacon, vine ripened tomatoes, bibb lettuce, & bacon mayo on brioche

tlp barrel smoked turkey, zingermans' pimento cheese, lettuce, & pickled red onions on french bread

tlp barrel smoked turkey, double-cut bacon, tomato, bibb letuce, & bacon mayo on pullman

tlp salumi, smoked ham, havarti, lettuce, tomato, pickled peppers, red onion, & viniagrette on a hoagie roll

roasted seasonal vegetables, hummus, boursin cheese, lettuce, & olive salad in a whole wheat tortilla

hudson valley duck breast, white pepper, curing salt

ground pork shoulder cured with a pimenton spice blend, black pepper, oregano, garlic, and cold smoked over hickory wood.

pasture raised pork belly dry cured in kosher salt, blackstrap molasses, and black pepper

pasture raised pork belly cured with kosher salt, black pepper, maple syrup, and hot smoked over maple wood

coarsely ground pork seasoned with our cajun spice blend, and smoked over pecan wood

locally farmed duck legs cured in organic herb salt and braised overnight until meltingly tender

ground pork shoulder cured with kosher salt, whole peppercorns, red pepper flakes, toasted cumin, ground chili, garlic, and then dry aged for 90 days.

pasture raised pork, kosher salt, black pepper, ancho chili, garlic, cumin, epazote (mexican oregano), and a splash of organic lime juice

local lamb seasoned with harissa, espelette, garlic, olive oil, and allspice

rolled and tied pork belly cured with juniper berries, rosemary, thyme, garlic, black pepper, and nutmeg

locally raised beef eye round marinated in malt vinegar and rubbed with curing salt, coriander, and garlic

pasture raised pork ribs dry rubbed and smoked slow & low in the bbq pit .

local sirloin and fatback, curing salt, cane sugar, black peppercorns, pimenton, and anise

grass fed beef marinated in worcestershire, soy sauce, garlic, brown sugar, and smoked over hickory wood

coarsely ground pork seasoned with kosher salt, black pepper, paprika, coriander, fennel seeds, oregano, red pepper flakes, and red wine vinegar

pasture raised pork with kosher salt, black pepper, dark brown sugar, sage, and a highly classified spice blend

locally raised pork loin cured with garlic, pimenton, cracked black pepper, cane sugar, and dry aged for one month

pasture raised pork, marjoram, ginger, white pepper, organic egg whites, and pale ale

roasted pork bones, onions, carrots, leeks, and aromatics

pasture raised pork, garlic, marjoram, kosher salt, and black pepper

pasture raised pork brined in salt, honey, spices, and hot smoked over pecan wood.

atlantic salmon, sea salt, cane sugar, lemon, orange, allspice, and smoked over lemon wood

pasture raised pork cured with sea salt, cane sugar, chinese five spice, soy sauce, rice wine vinegar, and smoked over cherry wood

pasture raised pork cured with kosher salt, black peppercorns, garlic, cayenne, white peppercorns, and smoked over pecan wood.

pasture raised pork, kosher salt, shallots, evensong farm eggs, garlic, thyme, sage, and white wine

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.

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

whole pigs feet brined and smoked over hickory wood.