Butcher Shop

  • Chevron Irish-Brand Pork Loin Bacon Rashers - 1lb
    Chevron Irish-Brand Pork Loin Bacon Rashers - 1lb
      Chevron Regular Irish Style back bacon rashers, siced approximately 14 slices per pound.   We take fresh pork loin from the back of the pig. Our Chevron Regular is a lean cut with a little fat on the back. We buy in fresh, additive free loins from a top-quality butcher. We soak it for five days in our own brine made with salt, sugar, herbs and spices and sodium nitrite, a required...   Chevron Regular Irish Style back bacon rashers, siced approximately 14 s...
  • Kabana or Cabanossi
    Kabana or Cabanossi
    Cabanossi is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long thin sausage 12 to 14 inches long, and an inch in diameter. In Victoria, Australia it is commonly referred to as Cabana or Kabana. It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack , often with... Cabanossi is a type of dry sausage, similar to a mild salami. It is made from p...
  • Petit Jean Thick Cut Bacon - 1lb
    Petit Jean Thick Cut Bacon - 1lb
     Petit Jean Thick Cut Bacon This special thick cut bacon has been made in the foothills of Mt. Petit Jean in Arkansas by the Ruff Family for over 60 years. Each slab is cured in a “family secret” wet brine of salt, sugar and spices for four or five days. It’s smoked over hickory for just under 24 hours.  Petit Jean Thick Cut Bacon This special thick cut bacon has been made in ...
  • Poche's Tasso 1lb
    Poche's Tasso 1lb
    Poche's Tasso 1lb   Cajun chefs have a secret ingredient for their gumbos and sauces. Tasso is a ham that is marinated with spices and liquid smoke, and spends a long time in Poche's smoker. It is a flavor bomb and adds a smoky, cooked-in spiciness to any dish. Maximum flavor in minimum cook time makes it a time and money saver in the kitchen, and even the greenest commis chef can... Poche's Tasso 1lb   Cajun chefs have a secret ingredient for their gumbo...