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Heritage Ham & Pasture Raised Lamb
Easter Recipes
Smoked Bone-In Ham with Maple BBQ Glaze
Heritage bone-in ham, smoked low and slow, enhanced with sweet-heat BBQ rub, then braised in maple syrup and finished with a buttery BBQ glaze for the perfect balance of smoky, sweet, and savory flavors.
Maple-Glazed Pork Belly Burnt Ends
Heritage pork belly cubes, dry-rubbed and slow-smoked, then braised in a decadent maple-BBQ glaze with butter until meltingly tender, creating irresistibly sticky, sweet-savory bites with perfect bark.
Peach Maple Bourbon Glazed Ham
Heritage bone-in ham, diamond-scored and spice-rubbed, then basted with a luxurious glaze of peach preserves, bourbon barrel-aged maple syrup, and citrus for a sweet-savory holiday centerpiece.
Herb-Rubbed Roasted Boneless Leg of Lamb
Boneless leg of lamb, rolled and netted, effortlessly cooked with a Mediterranean rub of oregano, garlic, and lemon zest, enhances the rich, pasture-raised flavor.
Honey Glazed Ham
Savor the perfect blend of our expertly smoked bone-in ham and luscious honey glaze—an effortlessly crafted delight that combines sophistication with ease, elevating your dining experience.
Mustard-Herbed Rubbed Frenched Rack of Lamb
This pasture-raised, juicy, and tender cut, when rubbed and roasted whole, ensures a stunning presentation for a delightful dining experience.
How to Cut Ribeyes from a Prime Rib
Rich, buttery, and supremely tender, this A5 Prime Rib stands perfect as-is or can be expertly crafted into succulent Ribeye steaks, offering an unforgettable culinary experience.
