Bison

Generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent.

Hot legs are a desirable attribute for many-a species and well-bred swine are no exception. Herb and Kathy Eckhouse take fully aged legs of Prosciutto Americano and rub them down with a balanced blend of fennel, sea salt, and red chilies that deepens the meat's earthy sweetness. The heat is subtle, and deserves to be paired with one-of-a-kind cheeses, like Mahon Curado and Zimbro. These sheep milk cheeses have extra edge that creates some complexity on the palate, especially when given a boost by the meat's chili spice. It's an ideal tapas meat to include on a spread with marcona almonds, sheep cheeses, and grilled sardines. A combination of traditional craftsmanship and regional flavor, this addition to La Quercia's line of dry cured meats exemplifies their motto: 'American made, American inspired cured meats.' We say: keep those hot legs coming our way!

Mangalitsa pigs (aka mangalica pigs) are a “lard-type” heritage breed. Because of their unique wooly appearance, they are sometimes also referred to as “wooly pigs." While almost all other pig breeds raised in America are “meat-type” breeds that have been bred since World War 2 to be leaner and leaner with each generation (their meat progressively getting dryer and less flavorful), Mangalitsas have remained essentially the same since the breed with first developed in Hungary in 1833. They require nearly twice as much time, pasture and feed as conventional pork, which contributes to their price and is why they’re so rarely raised on American farms. The extra time, space and expense is worth it - Mangalitsa pork is extremely well marbled (often with more than double the marbling of conventional pork), with smooth fat that is both buttery and cleaner tasting. Mangalitsa’s flavor is far superior to mainstream pork and it is also much less likely to dry out. The Mangalitsa breed, when raised free range with quality feed as these pigs have been, produces fat that is primarily monounsaturated and higher in oleic acid. This means it melts at lower temperatures for a rich, moist result in cooking, and also cures far better than conventional pork.