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.
Farro, artichoke, chard and rancho gordo flageolet beans with spring onions, lemon, mint, parsley, and oregano
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.
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 lettuce with, radish, snap peas, fennel, cucumbers, and creme fraiche and herb dressing.
Country Rib Roast with sauteed swiss chard, slivered garlic and roasted walnuts
Country Rib Roast stuffed with Green Garlic Salsa Verde
Heritage Pork Country Rib Roast stuff with Green Garlic, Leeks and Meyer Lemon Zest
Heritage pork country rib roast with sliced satsuma, olive, parsley and aleppo
ground pork fat kneaded on a marble slab with garlic, chestnut honey vinegar and fresh Perigord truffle
Raosted cherry tomatos, Taggiasca olives, scallions, lemon & herbs
Arborio and wild rice with roasted delicata squash, toasted walnuts and fried sage
Terrine of Liberty Duck and Heritage Pork with Armagnac and black truffle.
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
our classic pork and beef meatloaf with garlic, tomato and a house blend of spices
purchase all four spice blends and save some money – al’diavolo, quatre epices, five spice, and herbes de provence for $32
bandera quails stuffed with local figs and heritage pork lemon and herb sausage
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.
crispy guanciale, shaved pecorino, pangrattato, spring onion vinaigrette
golden beets and Wheat berry with dill, mint, scallions and feta.
Heritage skin-on pork shoulder stuffed with green tomato chutney.
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
Rancho Gordo Sangre De Toro Beans and Hominy Salad with roasted sweet potato, roasted garlic, pimenton, cilantro, scallions & cumin 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, roasted radicchio, caramelized onions, thyme & pecorino
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
delicate lamb sausages with red wine and nicoise olives
local lamb leg roasts with garlic, rosemary, dijon and white wine
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
roasted heritage pork shoulder stuffed with house made Pear Mostarda
hertiage pork shoulder marinated in our housemade peach mostarda
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
Pork and Duck liver crepinette with, caramelized onions, aioli, comte cheese and arugula.
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 breed pork country rib roast stuffed with garlic, orange, cumin, herbs and sweet and hot paprika
flavorful shoulder end pork loin roast stuffed with black pepper sausage and prunes
Heritage Pork country rib roast, stuffed with capers, fennel pollen, chili flake and herbs
Shoulder side Heritage pork rib roast stuffed with green tomato chutney
flavorful shoulder end pork loin roast stuffed with house made Peperonata
shoulder side heritage pork loin roast stuffed with quince, sage and walnuts
shoulder end pork loin roast stuffed with pimenton, sherry, thyme and garlic
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, beef, ricotta meatball sandwich with tomato sauce, pecorino romano
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
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potato, melted onions leeks, smoked ham, green garlic, asparagus and gruyere.
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 quail stuffed with boudin blanc and braised chestnuts
Bandera ranch quail stuffed with pork, chard and onion 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
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
farro, walnuts, caramelized onions, kale and roasted butternut squash.
a gelatinous chicken broth with a rich roasted flavor made from pastured chickens
roasted pumpkin and Apple soup pureed to perfection with creme fraiche, buttered croutons.
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
heritage pork shoulder marinated with Sherry wine, smoked pimenton & thyme
Heritage pork shoulder 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
Heritage pork shoulder stuffed with pear mostarda and smoked over fruit wood.
speck with, sauteed rapini, burrata, taggiasca olive,and citrus vinaigrette.
Heritage pork spare ribs brined and rubbed with brown sugar and organic spices
Fatted calf’s brown sugar applewood smoked bacon, split peas and topped with buttered croutons.
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
traditional heritage pork salami seasoned simply with sea salt, pepper, garlic and curing salt
wild and arborio rice with leeks, snap peas, Trumpet mushrooms, parsley & chives
Wild mushrooms, with la quercia prociutto, melted leeks, and comte cheese on our house made tart.