We love chili, but it just doesn't feel right on an 80 degree day in May. Summertime reminds us of burning charcoal and the smell of grilled meats. Why not have the best of the both worlds?
The Rancho Carne Toro is this week's special sausage. It's like a southwest chili for the grill. It's a mix of beef and pork, roasted jalapenos, onion, garlic, red chili flakes, and black pepper. This one won't last long!
These are roasts - as in "we love to talk to our customers and please won't you let us help you make them so your friends and family can be absolutely stunned". Cracklin' Ready Boneless Picnic Shoulder is pretty much a surefire guarantee to ensure that there are zero leftovers, but lots of questions that all start with how did you make that?
The smoker, aka the dark flavor chamber. Nothing escapes it without tasting amazing. On the right is our classic salami, and on the left is a jalapeno cheddar bologna with NC Hoop Cheese. These are cooling and will be ready for the slicer very shortly!
Chapel Hill Creamery is one of the Triangle's OG progressive farms. Carolina Moon has long been one of our favorites. This North Carolina version of Camembert, similar to a Brie, pairs perfectly with bread from Saxapahaw's Village Bakehouse, and a Belgian style beer from our neighbors at Haw River Farmhouse Ales. Perfect for a summer day picnic or an evening conversation with friends.