This devilish blend of herbs and spices is a classic Italian style seasoning for grilled
meats. Combine with garlic, olive oil and lemon to create a zesty marinade for quail, chicken or pork.
pasture raised, grass fed, grain finished and dry aged beef from the sierra foothills
pasture raised, grass fed, grain finished and dry aged beef from the sierra foothills
Simply seasoned loose sausage made from certified humane, pasture-raised heritage pork, organic garlic and herbs, sea salt, and spices.
brown and wild rice with caramelized onions, red wine poached figs, toasted walnuts and herbs
celeriac, carrot, and apple with whole grain mustard vinaigrette and herbs
Terrine of chicken and veal, garnished with castelvetrano olives
Riverdog chicken sausage with preserved lemons, wrapped in caul fat
little gem salad with creme fraiche herb dressing, cucumber, cherry tomatoes, fennel, radish
chopped lettuces with radish, snap peas, fennel and cucumbers in a herbed creme fraiche dressing
Country Rib Roast stuffed with Green Garlic Salsa Verde
Heritage Pork Country Rib Roast stuff with Green Garlic, Leeks and Meyer Lemon Zest
Heritage breed pork country rib roast stuffed with garlic, orange, cumin, herbs and sweet and hot paprika
Duck and picholine crepinette with, caramelized onions, aioli, and arugula.
duck sausage with preserved Meyer Lemon hand wrapped in caul fat
Duck sausage with preserved Meyer lemon, wrapped in caul fat
savory duck sausage with star anise, prunes, almonds & caramelized onions
Fatted calf’s smoked brown sugar ham with basil, melted onions and comte cheese in a flaky tart.
farro, eggplant, and cherry tomatoes with ricotta salata mint and parsley
our classic pork and beef meatloaf with garlic, tomato and a house blend of spices
seasonal mostardas jarred and ready to eat – perfect for enhancing your next meal
purchase all four spice blends and save some money – al’diavolo, quatre epices, five spice, and herbes de provence for $32
roasted potatoes, green beans, cherry tomatoes, taggiasca olives & scallions
This slightly exotic, powerfully alluring blend is a great match for pork, duck and even fattier cuts of lamb. The recipe includes: star anise, black peppercorns, cinnamon, fennel seeds, cloves, and cayenne pepper.
frisee, shaved asparagus, pecorino, crispy guanciale, pangratatto, spring onion vinaigrette
add a farm egg
golden beets, full belly farm wheat berries, ricotta salata cheese, scallions and herbs
roasted heritage pork country rib roast stuffed with peperonata
roast heritage pork shoulder stuffed with green tomato chutney
fatted calf smoked ham with a hard boiled farm egg, cucumber, heirloom tomato and herbed mayonnaise
This Provencal style blend of herbs is excellent for seasoning everything from roasted vegetables and grilled fish to braised lamb and stewed beans. Blend with olive oil and garlic for a traditional taste of Southern France.
Heritage ham brined in white wine and cooked with herbs. Ready to heat and serve (4-6 lbs each).
heritage pork shoulder with fennel pollen, chili, garlic, oregano, and capers
Pinquito Bean and Hominy Salad with roasted poblano peppers, zucchini, sweet corn, cilantro and roasted garlic dressing.
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
King trumpet mushroom fritatta with, leeks, thyme, pancetta, and grana cheese.
McCormick Ranch Lamb sausage seasoned with herbes de provence and wrapped in coils.
Ground Lamb Sausage with Cumin, Orange and Mint, wrapped in caul fat
Ground lamb sausage with brandied currants, toasted pinenuts and winter greens, wrapped in caul fat
Ground lamb sausage stuffed with green peppercorns and wrapped in caul fat
McCormick Ranch Lamb sausage, wrapped in caul fat and stuffed with lemongrass and ginger
delicate lamb sausages with red wine and nicoise olives
little gem lettuces, bacon, cherry tomatoes, ricotta salata and sherry vinaigrette
pork, beef and ricotta meatballs, heirloom tomato sauce, torn basil, shaved grana padano cheese
classic pork and beef meatloaf with house smoked bacon, whole grain mustard, lettuce and pickled red onion
chickpeas, summer squash, romano beans, roasted cherry tomatoes, peppers, eggplant with preserved lemon dressing, mint & cilantro
roasted heritage pork shoulder stuffed with house made Pear Mostarda
hertiage pork shoulder marinated in our housemade peach mostarda
orrecchiette with zucchini, roasted cherry tomatoes, taggiasca olives, and tossed in a basil oil
heritage pork tenderloin seasoned with mustard and rosemary, wrapped in our pancetta tesa
classic pork pâté with pork liver, fresh herbs, shallots, lemon & capers wrapped in bacon
heritage pork shoulder, stuffed with our house made peperonata
heritage skin-on belly and loin roulade, seasoned with fennel, lemon, rosemary and garlic
shoulder end pork loin roast seasoned with garlic, rosemary, lemon, and fennel
skin-on heritage pork shoulder seasoned with fennel, lemon, garlic and rosemary
roasted skin-on heritage pork shoulder seasoned with fennel, lemon, rosemary and garlic
Heritage pork sausage with sauteed winter greens and wrapped in caul fat
tender chunks of heritage pork marinated with garlic, savory, thyme, lavender and rosemary, skewered and ready to grill
Heritage Pork country rib roast, stuffed with capers, fennel pollen, chili flake and herbs
flavorful shoulder end pork loin roast stuffed with house made Peperonata
shoulder end pork loin roast stuffed with pimenton, sherry, thyme and garlic
shoulder side pork rib roast stuffed with wild mushroom duxelles
heritage pork sausage seasoned with lemongrass, ginger, cilantro and fish sauce, wrapped in caul fat
Heritage pork sausage with sweet and hot pimenton, Touranates olives and orange zest
roasted heritage pork shoulder marinated in citrus, garlic, black pepper and chili
pork pâté with wild mushrooms and house smoked bacon
Heritage pork sausages wrapped in caul fat, and marinated with marsala wine, caramelized onions, pistachios and duck liver.
pork sausage with figs, hazelnuts and fresh herbs, hand-wrapped in caul fat
Currently not available
garlic brined heritage pork shoulder smoked over fruitwood in a bourbon barbecue sauce
-enjoy it as is or on a sandwich with carrot and cabbage slaw-
garlic brined heritage pork shoulder, smoked over fruitwood and topped with bourbon barbecue sauce and carrot-cabbage slaw
bandera quails stuffed with local figs and heritage pork lemon and herb sausage
This classic French blend of spices adds a little je ne seais quoi to a variety of dishes
from delicately sweet pain d’epices to decadent roast duck. Add a pinch of this warm,
aromatic blend to glazed root vegetables, a simple roast chicken or homemade sausage
sangre de toro beans, hominy, spicy pork albondiags, cilantro and creme fraiche
pastured, organic Riverdog Chicken with porcini butter tucked under the skin
pastured chickens from riverdog farm with red wine and olive butter tucked under the skin
a gelatinous chicken broth with a rich roasted flavor made from pastured chickens
gilham farm egg frittata with sausage, greens, caramelized onions and herbs
Heritage pork sausage with chard, onion, garlic and stuffed into a natural hog casing
five dot ranch beef tenderloin, slow roasted tomatoes, horseradish sauce, watercress
seared five dot ranch bavette, slow roasted tomatoes, horseradish sauce, watercress
Heritage Roast Pork Pastrami, horseradish sauce, comte, pickled red cabbage
heritage pork shoulder marinated with Sherry wine, smoked pimenton & thyme
heritage pork shoulder roast marinated with sherry and pimenton, stuffed with thyme and sliced garlic
heritage pork shoulder roast seasoned with sherry, pimenton, thyme and garlic
heritage pork shoulder marinated with sherry, garlic, sweet and hot pimenton, fresh thyme
whole wheat pasta with, caponata, pine nuts, mint, and ricotta salata.
Heritage pork spare ribs brined and rubbed with brown sugar and organic spices
Boneless Liberty duck stuffed with farro, figs, hazelnuts and sausage. Serves 6-8 people.
little gems, bacon, cherry tomatoes, sweet corn, l’amuse gouda, basil and sherry vinaigrette
sweet corn, pinquintos beans, roasted peppers, summer squash, scallions and cumin vinaigrett
terrine of duck, squab, and pork with wild mushrooms and duck liver
fiscalini cheddar and fatted calf bacon jam toasted on acme levain
umbrian lentils with green beans, herbs and aleppo pepper in a sherry vinaigrette
traditional heritage pork salami seasoned simply with sea salt, pepper, garlic and curing salt
wild and arborio rice with king trumpet mushrooms, peas, lemon, pine nuts and herbs