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Beef, Bean & Bacon Chili

A few of our favorite products come together in a smoky, spicy chili. This particular chili recipe is light on the beans. If you like a beany chili, cook a full pound of beans and add them all to the pot. Serve with sour cream, jalapeños, grated cheese, and tortilla chips. It’s also perfect with our savory […]

Savory Skillet Cornbread

This is a favorite cornbread recipe and a great way to use up any lard or tallow you have on hand. We used Tortillas de la Tierra’s heirloom blue cornmeal, which you can find at The Local Butcher Shop. Heating the cast iron pan in the oven before filing it with batter ensures a beautiful […]

Bone Broth for Everyone

Since the new year, The New York Times, The Today Show, Time Magazine and chef blogs have extolled the virtues of bone broth. The terms bone broth and stock are used interchangeably, though some folks differentiate them by the ratio of bone to meat used. Whatever you like to call it, it’s good stuff; and we’re serving it hot by the cup at The Local Butcher Shop. […]

Christmas Hams and Rib Roasts

Well, it’s that time of year again.  Halloween came and went in a blur and it’s dark out at five o’clock in the evening.  Thanksgiving was a whirling tornado of turkeys, sweet potatoes, brussels sprouts and oddly enough, potato latkes.  Now we are laying down our hams for Christmas, ordering geese and ducks and trying […]

Spring Frittata

This time of year chickens forage abundant plant foods with high green pigment, leading to bright orange yolks. Spring is a great time to enjoy eggs from chickens raised on pasture. Spring Frittata 8 chicken eggs or 6 duck eggs 1/2 cup cow’s milk, goat’s milk, or cream 2 tablespoons parsley and/or mint, finely chopped […]

Pork Chops with Peach and Tomato Salad

Save this recipe for that special time of year when you can find both peaches and tomatoes in abundance at the farmers market. I like yellow peaches because they seem to have a bit more tartness than the white varieties. Pair with a glass of rose and a warm summer evening. Pork Chops with Peach and […]

Confit Duck Legs

I cooked not one, but two whole geese for New Year’s Eve dinner. The result was just enough goose meat to feed a crowd, and lots and lots of leftover goose fat. I decided to try my hand at duck confit. For confit, either vegetables or meat are cooked slowly then stored in fat. In French, confit […]