What's New

Holiday Butter Sculptures!

Posted on July 31st, 2017 | Posted in Announcements, Seasonal Products

It’s that time of year again to pre-order your Thanksgiving and Christmas Butter Sculptures!

Orders are due: August 18th!

Turkeys will ship week of October 9th

Christmas Trees will ship week of November 13th!

Featured Product-Now Distributing Dutch Gold Honey

Posted on July 31st, 2017 | Posted in Featured Product, New Products

Dutch Gold Honey Product Sheet

August’s Fresh Soup Menu

Posted on July 28th, 2017 | Posted in Fresh Soups, Seasonal Products

Enjoy fresh soups from Hale & Hearty and Kettle Cuisine.

Place Kettle Cuisine Order by Monday 11AM and Hale & Hearty orders by Wednesday 11AM for delivery on the following Wednesday or next delivery day thereafter.

Hale & Hearty’s August Soup Menu

New Products

Posted on July 28th, 2017 | Posted in New Products

New Products for the Week of July 24th!

7.28 New Products

1732 Meats

1732 Meats mission is to help encourage humane and sustainable farming practices using breeds of pig that have retained their natural characteristics, as well as no hormones or antibiotics. In particular, they work with farmers and farming co-ops that raise only heritage breeds, primarily Berkshire, certified by the Humane Farm Animal Care Association.

The Berkshire pig dates back over 300 years in England, where its exceptional flavor was celebrated. The breed experienced popularity during the 19th century; however, demand declined as the market for leaner, faster-growing breeds developed. Today, Berkshire pork is again highly regarded for its marbling, tenderness and sweet taste.

Recipe Thursday-Clemens Smoked Pork Butt Tacos

Posted on July 27th, 2017 | Posted in Main Course, Recipes

Summertime in Lancaster is all about the fresh corn that makes any dinner simply delicious! Although the corn was not our main course, these tacos highlight Clemens Smoked Pork Butts and fresh avocados. The pork was lean, tender and easy to shred after hours in the smoker and reheating in the oven, and the avocados ripened perfectly from our supplier. I have had the best of luck bringing in a 12 count of unripe avocados and allowing them to ripen at room temperature. Once they are ripe I move them to the fridge to preserve them until we are ready to use them. Almost nothing is more disappointing to me than cutting into a bad avocado!

Yield-4 Servings
1 Clemens Bone In Boston Pork Butt (221076, 2/10#)
1/4 cup pork and veal seasoning (990506, 4/24OZ, Magic Seasoning)
2.2# hickory wood chips (01869, 2.2#)

Taco toppings
8-6″ corn tortillas (559553, 12/60CT, Mission)
1/2 cup sour cream (HPH050, 4/5#, Crowley)
1/4 cup chopped white onion (00676, 50#)
1 large 6×6 tomato, chopped (01078, 25#)
2 avocados (01159, #1 green, 12CT)
hot sauce (991230, 4/1GAL, Bulliard)

Smoke pork butt with wood chips for 8-12 hours depending on size. We saved part of the pork butt from a prior day and then reheated it in the oven. We wanted it a little bit juicier and tender so we wrapped it in foil with a vinegary bbq sauce on it and placed it in a covered roasting pan, with 1 cup of water in the bottom. We heated for 2 hours at 300 and then let it rest for 20 minutes. We then shredded the pork and assembled our tacos!

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