Just in time for Easter, we’ve added some small 100% pastured honey-glazed city hams to the deli case in the Meat Co. These are cured from Kelly Biensen’s Berkshire breed pigs, with no added nitrites. Each package weighs in at about 2 lbs, perfect for a small get-together.
We’ve also been getting a lot of requests for haggis lately, every since the UT ran a story about unusual traditional foods. We served haggis a couple months ago for Robert Burns’ birthday, and I can plainly say that it came out better than any of us could have imagined. Think upside down shepherd’s pie. Of course we used pastured goat instead of sheep, and since lungs of just about any animal are impossible to get a hold of we used spleen, and stomachs are harder to find than lungs so we used beef bung to boil it in, but the end result was very much the real deal. In any event, it’s back on the menu for a limited time. We’re serving it with a carrot and potato smash, under a Lost Abbey Serpent Stout gravy. Mmmm.
Finally, another callback of sorts from Lynne and Bruce at Wingshadows Hacienda, local pastured quail, breaded and kettle-fried.