Slab bacon from heritage-breed pigs raised on pasture. Smoked over real applewood, without use of nitrates or nitrites, this is bacon at its best, with a sweet, smoky flavor.
The process is simple: the entire duck breast is rubbed with salt and sugar, smoked over real wood chips—no artificial liquid smoke or flavors are used—and then thinly sliced. The shingles may be a little smaller than traditional bacon, but they are thick and meaty with a rich, smoky flavor. According to USDA law, our natural bacon has to be…
This bacon is named for the hotel pans used to prepare it in professional kitchens. Hotel bacon is thicker that the standard 1/16 inch bacon slice, but still thin enough for a wide range uses – serve it alongside eggs, on top of a burger or wrap it around a filet mignon. Single-smoked over real applewood chips to ensure a…
This bacon is named for the hotel pans used to prepare it in professional kitchens. Hotel bacon is thicker that the standard 1/16 inch bacon slice, but still thin enough for a wide range uses – serve it alongside eggs, on top of a burger or wrap it around a filet mignon. Single-smoked over real applewood chips to ensure a…
Thick sliced bacon that was smoked and processed according to our exacting specifications. We are serious about bacon at Regional and know you will love this one!
Thick sliced bacon that was smoked and processed according to our exacting specifications. We are serious about bacon at Regional and know you will love this one!
In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
Some call them minute steaks, some cube steaks, some even call them Salisbury steaks, but whatever your colloquialism is, these little tender cuts from the sirloin are a quick cook that are as versatile as they are tasty. Ever tried using them in a Pho or Ramen? Well, you should. The little cooking time they require make them a perfect…
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG142 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG168 . Please speak to your sales rep as available frozen inventory can often be had at a discount. Boneless Ribeye Steak
Flap meat, also known as the bottom sirloin butt, is cut from the same area as the flank steak, only farther back and closer to the round and shank. With a similar grain and texture as flank and hanger steak, it can be cooked in the same manner and should be cut across the grain when serving.
Flap meat, also known as the bottom sirloin butt, is cut from the same area as the flank steak, only farther back and closer to the round and shank. With a similar grain and texture as flank and hanger steak, it can be cooked in the same manner and should be cut across the grain when serving.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG138 . Please speak to your sales rep as available frozen inventory can often be had at a discount. Minimally proccessed, no artificial ingredients, raised without hormones or antiobiotics. 80/20 mix.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG139 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
Portioned Tomahawk. New Zealand Certified Black Angus Tomahawk 4-Bone Rib--this is the show-stopper of all ribeyes--beautiful plate presentation and succulent flavor!
Artisanal Deli Meats: Our ranchers raise wagyu cattle from authentic Japanese stock and never use antibiotics or hormones. a traditional diet and longer growth period encourage the natural marbling that is the hallmark of this world-famous beef. We're proud of the all-natural roast beef made with this exquisite Wagyu. It contains no artificial colors or preservatives, just a careful selection…
Lower Sodium, Retail. Schaller & Weber Low Sodium Bologna is made in the old-world style which relies on less salt, giving each slice a heartier flavor that has been a European favorite for generations. Our finely ground pork and beef mix has a subtle texture that shows up in even the thinnest slice. Meanwhile, our specially selected spices combine to…
Lower Sodium, Retail. Schaller & Weber Low Sodium Bologna is made in the old-world style which relies on less salt, giving each slice a heartier flavor that has been a European favorite for generations. Our finely ground pork and beef mix has a subtle texture that shows up in even the thinnest slice. Meanwhile, our specially selected spices combine to…
Our Bresaola is a classic Italian delicacy seasoned with herbs and spices. It's just like a prosciutto but it's made with beef instead of pork. It's ideal for snacking and salads or drizzled with olive oil and lemon.
Our Bresaola is a classic Italian delicacy seasoned with herbs and spices. It's just like a prosciutto but it's made with beef instead of pork. It's ideal for snacking and salads or drizzled with olive oil and lemon.
Unsliced - Slice thinly and serve on a tapas plate with cheese or layer slices upon an egg sandwich for added flavor. Lomo is a dry-cured pork loin with paprika on the rind and mixed into the grain of the meat, as is customary in Spain. It is the only Lomo made from 100% Ibérico pig available on the U.S.…
