• Butcher Shop

  • 2 lb 10 inch long Snags
    2 lb 10 inch long Snags
    2 lbs 10" long - 3/4" thick Snags All Country Pork Sausages just right for Summer BBQ's. Normally $5.99/lb, our Summer special is $11.98/ 2lbs. 2 lbs 10" long - 3/4" thick Snags All Country Pork Sausages just righ...
  • Aussie Bangers 5lb
    Aussie Bangers 5lb
    5lb box (20-23) Pork sausages. One of two of the best versions of an Aussie snag that we can find. They are made here in the USA and the USDA requires that they be called "Scottish Bangers" but all the Aussies in Atlanta love 'em. These are little bit spicy but not too much.   5lb box (20-23) Pork sausages. One of two of the best versions of an Aussie sna...
  • Aussie Bangers™ (Sausages) 10lb
    Aussie Bangers™ (Sausages) 10lb
    10lb box (40-45) Pork sausages. One of two of the best versions of an Aussie snag that we can find. They are made here in the USA and the USDA requires that they be called "Scottish Bangers" but all the Aussies in Atlanta love 'em. A thick sausage. These are little bit spicy but not too much. 10lb box (40-45) Pork sausages. One of two of the best versions of an Aussie sn...
  • "Geldof" Irish/English - 6/lbs - 1lbs Pack
    "Geldof" Irish/English - 6/lbs - 1lbs Pack
      "GELDOF" Irish/english Bangers - 1lbs The Geldof is a natural whole-hog banger made with the finest pork and ingredients. It has a traditional spice and herb taste with the added kick of chipotle, and black pepper, allspice, thyme, sage and garlic. They come six to the pound, just right for bangers and mash. We buy our natural hogs, raised humanely without antibiotics, from family farmers near the plant. Many of our farmers have been supplying the plant for three generations. The hogs are slaughtered in-house, one at a time as recommended by meat experts and animal rights folks. The pork is chilled and hand-butchered fresh, and we use the whole lean hog for our bangers. Our rusk is artisan yeast bread, made by the local master bakers at Café Eclectic in Midtown,...   "GELDOF" Irish/english Bangers - 1lbs The Geldof is a natural ...
  • "Lynott" Blood Pudding - Black Pudding 1lb
    "Lynott" Blood Pudding - Black Pudding 1lb
      ‘Lynott’ brand Black Pudding Our puddings are authentic and traditional, based on the hand-made farm black puddings made at Bewley’s Farm south of Dublin, and served for years at Bewley’s Oriental Café. We use prime lean cuts of fresh, natural pork, slaughtered in-house and hormone and antibiotic free. We add beef suet, an essential ingredient in puddings and a generous amount of whole beef blood. We mix it with traditional oatmeal and traditional spices and herbs and stuff it in natural pork casings. We add sodium nitrite, an essential curing chemical, because otherwise the blood gives us an unacceptably short shelf life, and we use a small amount of sodium citrate to prevent the blood coagulating. These are minimal and very safe chemicals, and the...   ‘Lynott’ brand Black Pudding Our puddings are authentic and ...
  • "Redding" Traditional English Style Banger -5/lb - 1lbpack
    "Redding" Traditional English Style Banger -5/lb - 1lbpack
      Redding English-style Entree banger, a 3.2 ounce version of the classic Morrison banger, in a natural hog casing. Perfect for bangers and mash.   Redding English-style Entree banger, a 3.2 ounce version of the classic ...
  • "Sharkey" Irish Style White Pudding 1lb
    "Sharkey" Irish Style White Pudding 1lb
      "SHARKEY" White Pudding - 1lbs   White Pudding is a uniquely Irish sausage, though it is similar to the Scottish mealie pudding. It's very closely related to black pudding, in fact, ours is exactly the same except the blood is omitted. The eating experience is totally different. Like all true puddings, ours contains suet and can be cooked by boiling, though a pan-fry is much more common these days. The taste is a balance of very fresh pork, fat, oatmeal and spices, and the crisp exterior gives it a great mouth and light texture. It's popular in the full breakfast or fry-up and is good on toast or as an appetizer. Our puddings are based on the sadly discontinued puddings made on the Bewley’s family farm for their chain of Bewley’s Oriental Cafes in...   "SHARKEY" White Pudding - 1lbs   White Pudding is a uniqu...
  • 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 additive for all cured meat. Our brine is custom-mixed by a local craft spice blender to our specifications. Then we soak in fresh water for a day, to remove excess salt, and hang it for at least a day. Our long process is slow and laborious, but the result is worth it. The bacon is dense and succulent, and it has enough fat to fry it up and keep it tender. The taste is clean, with a layering of...   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 cubes of cheese and crackers . Approximately half pound   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 consistently knock out sauces worthy of the great chefs.   Poche's Tasso 1lb   Cajun chefs have a secret ingredient for their gumbo...