The counter.

Boneless center-cut pork loin from heritage hogs. Lean, easy to carve, and great for studding with garlic and herbs before roasting.

House-made pork sausage seasoned with fennel, garlic, and a hint of paprika. Five links per pack.

Bone-in cured ham, hardwood-smoked in-house. The centerpiece for a Sunday table.

Thick-cut, frenched bone-in chops with rich marbling. Quick to cook, big on flavor.

Skin-on slab pork belly from heritage hogs. Cure it, braise it, or slice and roast — endlessly versatile.

Hardwood-smoked, thick-sliced bacon cured in-house. 12 oz package.

Whole rack of baby back ribs from heritage hogs. Tender, lean, and ready for low-and-slow.

Whole party wings, flats and drums together. Best deep-fried, roasted, or smoked.

Bone-in, skin-on chicken thighs. The juiciest cut on the bird, ready for the grill or oven.

Bone-in skin-on drumsticks from pasture-raised birds. Kid-friendly, weeknight-ready.

Hand-trimmed boneless breasts from pasture-raised birds. Lean protein for any weeknight.

Strip on one side, tenderloin on the other — the best of both worlds, cut thick over the bone.