Monday, March 23, 2009

Berkshire Pork Chops Special......

This week we are featuring our popular Berkshire pork. Our Berkshire pork is humanely raised on an all vegetarian diet, with no antibiotics or hormones. One taste and you'll see why this breed of pork is a favorite among our customers. It is the perfect combination of juiciness, flavor and tenderness. Otherwise known as the "black pig" the unparalleled taste of Berkshire pork is the perfect choice for everything from ham to chops.

Monday, March 16, 2009

The Organic Butcher Meatloaf....

This week's featured item is the Organic Butcher's very own meatloaf. This mixture of beef, veal and pork with added spices is the perfect comfort food. Just like mom made it, this is sure to be a hit with the whole family. These are approximately 2lb each and come with an aluminum pan to cook in. Cook for 1 hour to 1 hour 20 minutes at 350 degrees and it's ready to eat.

Tuesday, March 10, 2009

Wild Boar Specials.......

This week we've added a new product to our wild game offerings - wild boar strip. This lean, yet tasty cut will be on special along with our increasingly popular boneless wild boar shoulder. Our wild boar is truly wild and feeds off lush woodlands and pastures with a natural diet of grass, roots, nuts, fruits, acorns and grains. This is a tender meat with a rich and nutty flavor. The shoulder is great for a stew, ragout or to throw on the smoker. The loin can be cut into strip steaks for the grill or roasted whole. Either cuts a winner.

Tuesday, March 3, 2009

Featured special of the week.....

"Dry" sea scallops are on special this week. Unlike wet sea scallops dry sea scallops have not been treated with a sodium solution which makes them appear plumper and gives them a longer shelf-life. We find these sweet and tender scallops to be best when simply seared quickly. They should only need a few minutes a side. The outside will be brown and crispy while the inside remains tender. Of course you could always whip up a quick sauce to pour over them after they are seared. Or for a few recipe ideas click here.