The Butcher's Block

Made on a Monday and eaten thru the week, this recipe is a favorite staff meal here at Jack Mountain Meats. The smoky meat of the shank breaks away into the creamy beans making this a great side or a wholesome one pot meal. 

Our Porchetta is perfectly seasoned and ready for the oven. This tender and juicy rolled sirloin roast pairs beautifully with roasted seasonal vegetables and a bottle of your favorite Italian wine.

Here’s how to warm our fully cooked city ham for a holiday dinner or Sunday brunch.  You can use your favorite glaze or try the one below.  If you prefer to not use a glaze, this ham is delicious as is!

This classic dish is great anytime of the year, but especially good on cold winter nights.  Giving the kielbasa and the onions a good amount of color at the start insures the depth of flavor needed to stand up against the brightness of the sauerkraut. 

Most of the flavor in these tacos comes from the zesty chorizo and giving the potatoes a good smash into it makes the whole filling pop. Top with Cotija cheese, fresh Crema and a squeeze of lime. Instead of taco shells, try making breakfast burritos. Great for busy mornings or lunch.