As we enter the season of giving thanks, what better way to celebrate the season than by sharing a meal! The Pine Street Market November Butcher Box features a large hand-cut pasture-raised porterhouse, breakfast favorites, and savory treats to accent your Holiday feasts. Because we know many will be baking, we're including our Heritage Leaf Lard, which due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries!
NOVEMBER BUTCHER BOX INCLUDES:
40 oz. Porterhouse Steak
Chicken Sausage Links (12 oz.)
Chestnut Sausage (1 lb.)
Heritage Bacon (2-12 oz.)
Leaf Lard (10 oz.)
Duck Confit (2)
PASTURE RAISED HERITAGE BREED
NO HORMONES I NO ANTIBIOTICS I EVER
SMALL BATCH I BIG FLAVOR
PURE I DELICIOUS I ALWAYS
Pine Street Market Butcher Box
40 oz. Porterhouse Steak - This well-marbled 40 oz. steak consists of two popular, tender cuts: the New York Strip & Tenderloin simply cooked on the bone for a rich, meaty flavor.
Pork Tenderloin - Pine Street Market's Pork Tenderloin is sourced from Riverview Farms Pasture-Raised Pork, pure and simple.
Chicken Sausage Links - Pine Street Market Smoked Chicken Sausage is hand-made using Springer Mountain Farms Chicken and contains NO PORK, seasoned with sage, black pepper, and chilies, stuffed into a natural lamb casings, and twisted onto 2 inch links and lightly smoked over Applewood.
Saucisson de Châtaigne - A particularly appetizing fresh bulk sausage created by Butcher Rusty that is perfect for your holiday stuffing! A delicious blend of Riverview Farms pork ground with freshly roasted chestnuts, brandy, sage, nutmeg, thyme, and roasted garlic. Check out our favorite stuffing recipe below!
Heritage Bacon - Pine Street Market Applewood Smoked Thick-Sliced, Old-Fashioned Heritage Bacon is made with bellies of Pasture Raised Heritage Breed Duroc Hogs, the farm we source them from adheres to strict animal welfare standards - fed a natural vegetarian diet that is free of hormones and antibiotics. Duroc pork is known for its incredible juiciness and relatively mild flavor. Rather than injecting our bellies with phosphates and curing solution, we use an old-world dry curing method that removes moisture and concentrates flavor. We dry rub each belly with a blend of salt and molasses and cure for seven days. Our pork bellies are smoked with a blend of Applewood and White Oak for a deep, subtle smoky flavor.
Leaf Lard - Derived from Heritage Pasture-Raised pigs from Riverview Farms, Pine Street Market's Leaf Lard is second in line, behind olive oil, with the highest content of monounsaturated fats, beating out butter and coconut oil. Bonus - Lard from Pasture-Raised Heritage pigs has been found to contain up to 1,000 IU of Vitamin D. It's perfect for cooking as a substitute for butter and oil, and makes for delicate and flaky holiday pie crusts!
Duck Confit - Pine Street Market Duck Confit is made from Pekin Duck humanely raised in the foothills of the Appalachian Mountains. Our butchers hand-cut and trim each duck leg, season and cure with coriander, star anise, white pepper and herbs, and slowly simmer in the duck's rendered fat overnight, following the traditional method of confit. Fully cooked, simply brown the duck confit in the oven as the perfect pairing to mustard braised cabbage, creamy polenta, or a simple butter lettuce salad.