Product Bios:
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Porchetta
(traditional) - call 573-214-3158 for more info
Fresh pork loin (not cured)
connected to the side with the skin attached, brined and
rubbed with herbs then rolled and tied into a roast. The skin is an excellent
insulator and keeps the roast moist during the cooking process (about 3 to 4
hours). The skin removes easily after roasting for carving and makes a
great addition for flavoring in other dishes. Consulting for cooking times with
the chefs are available, also available for cooked pick up during the
week. Average roast size 10 to 14 lbs (feeds 10 to 14 people). Left
overs make excellent deli sandwiches. $8.00/lb
Thaw Porchetta for 3 to 4 days in refrigerator. Roast in oven at 350 degrees for 3 to 4 hours until internal temperature is 140 degrees. Pull out of oven and allow to rest and carryover cook on counter for 20 to 40 minutes. Cut string, cut along skin just under where it attaches to meat, keep following skin with knife and pull off all of skin. Slice very thin for sandwiches or thicker if desired.
Thaw Porchetta for 3 to 4 days in refrigerator. Roast in oven at 350 degrees for 3 to 4 hours until internal temperature is 140 degrees. Pull out of oven and allow to rest and carryover cook on counter for 20 to 40 minutes. Cut string, cut along skin just under where it attaches to meat, keep following skin with knife and pull off all of skin. Slice very thin for sandwiches or thicker if desired.
White
Chicken Stock
Ingredients: water, chicken
bones, onions, carrots, celery, parsley, peppercorns, bay leaf, thyme, garlic.
Ingredients are simmered (added at different times for best flavor extraction).
– Great for use in lighter soups or sauces, works great in to take the place of
broths in recipes.
Brown
Chicken Stock
Ingredients: water, chicken
bones, onions, carrots, celery, tomato paste, red wine parsley, peppercorns,
bay leaf, thyme, garlic. Bones are roasted, vegetables are caramelized and all
ingredients are simmered (added at different times for best flavor extraction).
– Great for use in darker soups, sauces and braises, works great in to take the
place of broths (hardiness will hold up to take the place of beef broth also) in
recipes.
Bone Broth
Similar process as white chicken stock but cooked a minimum of 48 hours for higher gelatin extraction.
Ingredients: water, chicken bones, onions, carrots, celery, parsley, peppercorns, bay leaf, thyme, garlic. Ingredients are simmered (added at different times for best flavor extraction). – Great for use in lighter soups or sauces, works great in to take the place of broths in recipes.
Brown
Veal Stock
Ingredients: water, veal
bones, onions, carrots, celery, tomato paste, red wine parsley, peppercorns,
bay leaf, thyme, garlic. Bones are roasted, vegetables are caramelized and all
ingredients are simmered (added at different times for best flavor extraction).
Veal stock is revered for its thickness because of the concentration of gelatin
in veal bones – Great for use in darker soups, sauces and braises, works great
in to take the place of broths in recipes.
Demi-Glace
(Glace) Veal
– $20/lb, Chicken – $10/lb, Vegetable – $4/Cup
Ingredients: water, bones
(no bones in vegetable demi-glace), onions, carrots, celery, tomato paste, red
wine parsley, peppercorns, bay leaf, thyme, garlic. Bones are roasted,
vegetables are caramelized and all ingredients are simmered (added at different
times for best flavor extraction). Stock is reduced dramatically intensifying
the flavors and consistency. It is actually a true glace due to the fact that
there is no roux added for thickening. There are no thickening agents the
only thickening is due to gelatin (pectin and natural sugar in vegetable
demi-glace) content in the reduced stock. – Great for use to add richness to
soups, sauces and braises. A small amount will go a very long way. Works
great in to take the place of bouillon cubes and contains no added salt or MSG.
Ramen
Broth
Ingredients: water,
chicken, beef, pork, bacon, vegetables, garlic, ginger and kelp. All
ingredients are simmered (added at different times for best flavor extraction).
– Great for use in soups, sauces and braises. Add soy sauce, fish sauce,
vegetables and noodles for excellent ramen noodle soup.
Soups/other
Tomato Bisque
A thick cream tomato soup, made with tomatoes, vegetables, milk,
cream, and roux. Great heated up by it self or for dipping grilled cheese
into.
Tomato/Pizza Sauce
A thick tomato and vegetable sauce. Great with pasta, pizza or addition to another dish or soup.
Cream of Mushroom
A very thick cream mushroom soup, made with mushrooms, vegetables, milk, cream, and roux. Great heated up by it self or for making green bean casserole.
Cajun Bacon Cou-be-yon Sauce
A thick tomato, vegetable and bacon sauce thickened with a roux. Great over fish, chicken, pork, or beef. Heat and sauce product or cover raw product and bake until done.
Hungry Boy
CACC Culinary Breakfast Sausage with local ground beef, steweed assorted vegetables (usually mushrooms, onions, tomatoes, zucchini and herbs) topped with cheesy grits. Packed into micro wave safe containers. Thaw in fridge overnight or on defrost in the microwave. Push reheat or 3 minutes on microwave until sides start to bubble, let rest and enjoy.
A thick tomato, vegetable and bacon sauce thickened with a roux. Great over fish, chicken, pork, or beef. Heat and sauce product or cover raw product and bake until done.
Hungry Boy
CACC Culinary Breakfast Sausage with local ground beef, steweed assorted vegetables (usually mushrooms, onions, tomatoes, zucchini and herbs) topped with cheesy grits. Packed into micro wave safe containers. Thaw in fridge overnight or on defrost in the microwave. Push reheat or 3 minutes on microwave until sides start to bubble, let rest and enjoy.
Chicken and Andouille Gumbo
A thick dark brown based soup, traditionally served over rice.
Made with smoked pork stock, chicken stock, chicken, and spicy smoked
Andouille sausage and the Cajun Trinity (onions, celery, and bell peppers).
Works great for a side or a main dish.
Gumbo Z'herbs (vegan)
A thick dark brown based soup, traditionally serve over rice.
Made with vegetable stock, the Cajun Trinity (onions, celery, and bell
peppers) and braising greens. Works great for a side or a main dish.
Shrimp Etouffée
A thick brown based stew, traditionally served over or topped with
rice. Made with chicken stock, shrimp and Cajun Trinity (onions, celery,
and bell peppers). Works great for a side or a main dish.
Eggplant and Zucchini Etouffée (vegan)
A thick brown based stew, traditionally served over or topped with
rice. Made with vegetable stock, eggplant, zucchini, and the Cajun
Trinity (onions, celery, and bell peppers). Works great for a side or a main
dish.
Red Beans and Rice (vegetarian)
Red beans and Cajun Trinity (onions, celery, and bell peppers)
stewed in vegetable stock, mixed with steamed rice (contains butter). Works
great for a side dish or add sautéed sausage for a main dish).
Maque Choux (vegetarian)
Corn, and Cajun Trinity (onions, celery, and bell peppers) stewed
in with cream and butter. Works great for a side dish.
Sausage Bios:
Fresh Sausage/Meats
Andouille
Andouille
Spicy heavily smoked Cajun
sausage made with Pork, Jalapenos, Onions and Garlic – Great for use in any
dish with sausage, especially Cajun; Gumbo, Jambalaya, Red Beans and Rice or by
itself grilled. Stuffed in 1.75 inch Hog Casings – Links sold in 1.25 to 1.5 lb
packages (fully cooked, smoked)
Habanero Andouille (limited availability)
Habanero Andouille (limited availability)
Spicy heavily smoked Cajun
sausage made with Pork, Jalapenos, Habaneros, Onions and Garlic – Great for use
in any dish with sausage, especially Cajun; Gumbo, Jambalaya, Red Beans and
Rice or by itself grilled. Stuffed in 1.75 inch Hog Casings – Links sold in
1.25 to 1.5 lb packages (fully cooked, smoked)
Cajun Boudin Blanc
Cajun Boudin Blanc
Mild Pork and Rice based
sausage with Onions and Green Bell Peppers – Great browned with butter in a
pan. Stuffed in 1.75 inch Hog Casings – Links sold in 1.25 to 1.5 lb packages
(fully cooked, steamed)
Mexican Chorizo
Mexican Chorizo
Mildly Spicy sausage made
with pork and seasoned heavily with Paprika and herbs. – Great for use in any
Hispanic dish. Stuffed in 1.25 inch Hog Casings – Links sold in 1.25 to 1.5 lb
packages (fully cooked, roasted)
Italian Sausage
Italian Sausage
Mild Pork sausage seasoned
with fennel seeds and a small amount of red pepper flakes – great for tomato
sauces. Stuffed in 1.25 inch Hog Casings – Links sold in 1.25 to 1.5 lb
packages (fully cooked, roasted) – also available in bulk 1
lb packages
Merguez (Pork and Lamb)
North African Lamb Sausage (CACC Merguez is mixture of pork and lamb) flavored with roasted red bell peppers, pepper flakes, garlic, paprika and red wine. It is stuffed sheep casings and twisted into long, thin, 9” links. The cross cut shows the specks of roasted red bell pepper. - Packs of 8
North African Lamb Sausage (CACC Merguez is mixture of pork and lamb) flavored with roasted red bell peppers, pepper flakes, garlic, paprika and red wine. It is stuffed sheep casings and twisted into long, thin, 9” links. The cross cut shows the specks of roasted red bell pepper. - Packs of 8
Tasso Ham
Highly spiced and flavorful
cured smoked ½ inch to ¾ sliced of pork shoulder. Great addition to Cajun
or other dishes – sold whole pieces for $6/lb
Breakfast
Sausage (Mild
and Spicy available)
Pork sausage flavored with
sage and other herbs and spices. Great for sausage gravy or to make into
sausage patties for breakfast-
Pancetta
Highly flavorful pork belly
seasoned with Italian spices, rolled and cured. Great replacement for bacon in
a recipe or to add a complex flavors to any dish – sold whole pieces $15/lb
or sliced for ¼ lb package.
Bacon
Pork belly that is dry
cured for a week then cold smoked (hickory, pecan, apple, cherry and mesquite
smoked available). Great cooked alone or as an ingredient in a dish. –
sold in slabs or thick cut 1 lb packages
Jowl Bacon
Pork jowl that is dry cured for a week then cold smoked with hickory. Great cooked alone or as an ingredient in a dish. – sold in slabs/jowls
Canadian Bacon
Pork loin that is brine
cured, then hot smoked with hickory. Great cooked alone or as an ingredient in
a dish, works great as a replacement for ham. – sold in ¾ to 1 ½ lb
sections of the loin $8/lb.
Braised
Pork Belly
Pork belly submerged in
flavorful liquid and slowly cooked, then cooled in the flavorful liquid. The
end product is a very flavorful and moist product. Works great roasted
and sliced for pork belly sliders, ramen, pork buns and bahn mi sandwiches.–
sold cut slabs $6.50/lb (packages ½ to 1 lb).
Black
Angus Ground Beef
Pastured raised, dry
aged beef from Fayette, MO - available in bulk 1 lb packages
Aged Sausage/Meats
Lardo
Fat back cured with Italian
spices. Great addition for fat and flavor to a recipe or to add a complex
flavors to any dish, great for pizza topping or eaten cold – sold as bulk whole
pieces
Pepperoni
Dry aged then smoked spiced
Italian sausage with red wine and garlic. Great thinly sliced and eaten
alone, on a sandwich, with cheese or on a pizza – sold whole links or s ¼ lb packages.
Spanish
Chorizo
Dry aged spiced Spanish
sausage heavily spiced with paprika, Ancho chilies, cayenne and garlic.
Great thinly sliced and eaten alone, or with cheese – sold whole pieces for
$15/lb.
Sopressata
Dry aged spiced Italian
sausage with pepper flakes, white wine and garlic. Great thinly sliced
and eaten alone, on a sandwich or with cheese – sold whole links or sliced ¼ lb packages.
Guanciale
Highly flavorful pork cheek
(square, higher than the jowl) cured with Italian spices. Great replacement for
bacon in a recipe or to add a complex flavors to any dish – sold as bulk whole
pieces
Coppa or
Capicola (limited
availability)
Highly flavorful cured pork
shoulder cured with Italian spices (two varieties spicy or sweet). Great thinly
sliced and eaten alone, on a sandwich or with cheese –
Prosciutto
Cured ham, ham is pressed
with a mixture of herbs, spices, salt and sodium nitrate for 4 weeks, then aged
for minimum of 24 months. Slices are paper thin and work great in salads,
wrapped around fruit and vegetables, on sandwiches or eaten on its own. Sold in
¼ lb packages for $7.50
