Garden Fresh Ingredients

We have been working for the past couple of years to connect the butcher shop and the garden. The garden is usually not the first thing that comes to mindwhen thinking about butchery. We along with the garden team have had success with creating a garden pepper blend, dried basil blossoms for lomo (curedpork loin), and sage for the Southern Breakfast Sausage. My dream ingredients are those coming from the garden. My hope is that in the future growing seasonsI will be able to procure enough garden garlic for salami, coriander to season the house cured bacon served for breakfast in the Main House, and onionsfor a Smoked Onion Sausage.

David Rule, Butcher