TassoCajun specialty. Brine cured + smoked pork shoulder butt, rubbed w/ chili powder, paprika + cayenne. Used as seasoning meat for gumbos, gravy, etc.
Head CheeseCooked + potted meat from the pig’s head, seasoned w/ creole mustard, hot sauce, parsely + onion
Kurabuta BaconLightly smoked, cured bacon from the kurobuta pig (= black pig in japanese + term for a breed of the famous berkshire pig), known for its superb meat marbling.
Duck PastramiSalt + sugar cured + smoked duck breast
Duck ConfitDuck leg cooked in duck fat
Duck RillettePounded duck leg confit, combined w/ duck fat to form a paste, similar to a coarse pate.
Pork RilletteSeasoned, cooked pork, combined w/ pork + duck fat to form a paste
Country TerrinePotted cooked + seasoned pork + pork liver, fresh parsley + chopped pistachios, wrapped in house made salt + sugar cured bacon
House Cured Salami
SopressataItalian dry cured salami, seasoned w/ salt + pepper, oregano, chili flakes, red wine