What We Carry

What it is

Frozen beef feet, for gelatin-rich stock and cow foot soup.

What it is

Frozen beef heart. Lean, steak-like when trimmed and sliced.

What it is

Lean eye round or top round sliced thin for drying.

How to cook it

Marinate overnight (soy, Worcestershire, brown sugar, black pepper, liquid smoke), dehydrate at 160 for 4 to 6 hours, or the oven's lowest setting with the door cracked, on racks. Bend test: it should crack but not snap.

What it tastes like

Depends entirely on the marinade.

People often ask

Why lean: fat goes rancid in jerky. Slice with the grain for chewy, across for tender.

Worth knowing

Jerky comes from the Quechua ch'arki, dried salted meat, by way of Spanish charqui.

Try this

Peppered jerky with the marinade above and extra cracked pepper pressed on before drying.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package. About 1 oz finished jerky per 3 oz raw.

From the round. See it on the chart.

What it is

Frozen beef kidney.

What it is

The top blade steak with the gristle seam left in. Cheaper than flat iron.

How to cook it

Grill quick and eat around the seam, braise like a small pot roast, or cut the seam out and you've made a flat iron.

What it tastes like

Same rich shoulder flavor; the seam is chewy.

People often ask

Blade vs flat iron: same muscle, one has the gristle.

Worth knowing

The seam runs next to the shoulder blade bone, hence the name.

Try this

Braised blade steak with mushrooms and onions over egg noodles.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the chuck. See it on the chart.

What it is

Ribs 6 to 12, the ribeye before it is cut into steaks, on the bone. Stands on its bones in the pan.

How to cook it

Salt 1 to 3 days ahead, uncovered in the fridge. Low oven (225 to 250) until 120 to 125 inside for medium rare, roughly 30 to 35 min per pound but go by the thermometer. Rest 30 min, then 500 oven 8 min for crust.

What it tastes like

Ribeye in roast form.

People often ask

Bone-in vs boneless: same meat. Bones make the rack and the presentation. One bone feeds about two people.

Worth knowing

Prime rib means the rib primal, not the grade. A Choice rib roast is still prime rib.

Try this

Horseradish cream: sour cream, prepared horseradish, lemon, chives, salt. Jus from the drippings and stock.

Nutrition

Per 4 oz raw meat. Typical USDA values for this cut, not measured on this package. Bone is part of the sold weight.

From the rib. See it on the chart.

What it is

The rib roast with the bones removed and tied.

How to cook it

Same as bone-in: salt days ahead, 225 to 250 to 120 to 125, rest 30, 500 blast for crust. Cooks a little faster without bones.

What it tastes like

Ribeye in roast form.

People often ask

Boneless is easier to carve and you are not paying for bone. Half a pound per person, a bit more for leftovers.

Worth knowing

Same meat as the bone-in; the price per pound is higher because there is no bone weight.

Try this

Garlic and rosemary paste rubbed on the day before, then low and slow.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the rib. See it on the chart.

What it is

The outside round as a roast.

How to cook it

Braise 3 hours as pot roast (it slices), or roast rare at 325 and slice thin. Sauerbraten is the classic.

What it tastes like

Lean, beefy, holds a slice.

People often ask

Bottom round vs chuck for pot roast: bottom round is leaner and slices; chuck shreds.

Worth knowing

Sauerbraten marinates bottom round in vinegar and wine for days, then braises it and thickens the gravy with gingersnaps.

Try this

Sauerbraten: 3 days in red wine vinegar, red wine, onion, bay, cloves; brown; braise 3 hours; thicken gravy with crushed gingersnaps.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

The outside of the hind leg, next to the eye round. A little more marbling than eye, less than top.

How to cook it

Swiss steak: pound, flour, brown, braise with onion and canned tomatoes at 325 for 1.5 hours. Or slice thin for stir fry.

What it tastes like

Lean and beefy, chewy unless braised or sliced thin.

People often ask

Swiss steak is the classic use. Not a grilling steak.

Worth knowing

Swiss in Swiss steak refers to swissing, running fabric or meat through rollers to soften it, not Switzerland.

Try this

Swiss steak: pound 1/2 inch slices, dredge in flour, brown, braise with onion, canned tomatoes, a little stock, 325 for 1.5 hours.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

The chest. Two muscles: the flat (lean, even, the slicing muscle) and the point (fatty, marbled, sits on top, the burnt-ends muscle). A whole packer has both.

How to cook it

Smoke: salt and pepper, 225 to 250, 10 to 14 hours, wrap at the stall (160 to 170), pull at 200 to 205 when a probe slides in like butter, rest 1 hour. Braise: 325 covered 3 to 4 hours on onions with stock. Corned beef and pastrami are cured brisket.

What it tastes like

Fatty and gelatinous done right, dry and tough if rushed. Big beef flavor.

People often ask

Whole or flat? Flat is leaner and slices clean; point is fattier and better for burnt ends.

Worth knowing

Texas barbecue brisket came out of German and Czech meat markets in Central Texas. Corned beef's corns are the big salt grains once used to cure it.

Try this

Braised brisket: brown, sliced onions underneath, 2 cups stock, tomato paste, bay, covered 325 for 3.5 hours, chill overnight, slice cold against the grain, reheat in the juices.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the brisket. See it on the chart.

What it is

The shoulder. Many muscles running different directions with seams of fat and connective tissue. The animal walks on it, so it is tough raw and glorious cooked slow.

How to cook it

Brown hard, braise covered with a cup or two of liquid at 300 for 3 to 4 hours, or slow cooker 8 hours low, until a fork twists in with no resistance (around 200 inside).

What it tastes like

The most beef-flavored cut once the collagen melts into gelatin. Falls apart. Juicy because of the fat.

People often ask

Chuck vs rump vs bottom round for pot roast: chuck, every time. It has the fat and collagen the others don't. Rump and bottom round slice; chuck shreds.

Worth knowing

Most ground chuck is chuck trim.

Try this

Sunday pot roast: 3 lb chuck, salt, brown in a Dutch oven, remove; onion, carrot, celery, tomato paste, garlic; deglaze with red wine; stock to halfway, bay, thyme; lid on, 300 oven 3.5 hours. Potatoes the last hour.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the chuck. See it on the chart.

What it is

A slice of the shoulder. Several muscles with seams of fat and connective tissue.

How to cook it

Braise like Swiss steak (brown, then covered with liquid at 325 for 1.5 hours). If it is a chuck eye (the ribeye muscle continuing into the chuck), grill it medium rare.

What it tastes like

Deep beef flavor. Tough unless braised, except the chuck eye, which grills like a ribeye.

People often ask

Chuck steak vs chuck roast: same meat, sliced thinner. Braise unless it is a chuck eye.

Worth knowing

Chuck eye steaks are the poor man's ribeye: the first couple of ribs' worth of ribeye muscle that end up in the chuck.

Try this

Braised chuck steak with onions and beer, 325 covered for 90 min.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the chuck. See it on the chart.

What it is

A thick bone-in ribeye, usually 1.5 to 2.5 inches, with a short rib bone cleaned (frenched). Same meat as a boneless ribeye.

How to cook it

Too thick to sear straight through. Reverse sear or two-zone grill. Probe away from the bone. Feeds two.

What it tastes like

Ribeye. The meat right against the bone stays a shade rarer.

People often ask

Cowboy vs tomahawk: same steak, tomahawk keeps the whole long bone. Cowboy vs ribeye: same meat, thicker and on the bone.

Worth knowing

The bone does not add flavor in the time a steak cooks, but it insulates, which is why the meat next to it lags.

Try this

Reverse sear: 250 oven on a rack until 115 inside (45 to 60 min), rest 10, sear 1 min a side, slice off the bone and across the grain.

Nutrition

Per 4 oz raw meat. Typical USDA values for this cut, not measured on this package. Bone is part of the sold weight.

From the rib. See it on the chart.

What it is

Round steak run through a mechanical tenderizer that leaves cube-shaped dents.

How to cook it

Chicken fried steak: flour, egg, flour, shallow fry 3 min a side, cream gravy. Or Swiss steak braised in tomato.

What it tastes like

Lean, tenderized, made for breading or gravy.

Worth knowing

Chicken fried steak is Texas's answer to schnitzel, brought by German immigrants.

Try this

Chicken fried steak with black pepper gravy.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

From the serratus muscle under the shoulder blade. Small, well marbled, rectangular.

How to cook it

Grill or pan to medium rare, slice against the grain (look closely, the grain is easy to misread). Also excellent braised like a short rib.

What it tastes like

Surprisingly tender (fourth most tender muscle), buttery marbling, chuck flavor.

People often ask

Denver vs flat iron: both tender chuck steaks from research. Denver is more marbled, flat iron leaner and more uniform.

Worth knowing

Introduced in 2009 from the same beef checkoff muscle study that produced the flat iron. Japanese butchers sold it as zabuton (cushion) for years.

Try this

Soy, mirin, garlic, ginger marinade; grill, slice, over rice with scallions.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the chuck. See it on the chart.

What it is

The whole eye of round log.

How to cook it

Salt, 225 oven to 125, rest, slice paper thin. Or the old trick: 500 oven 7 min per pound, oven off, door closed, 2.5 hours. Never pot roast it.

What it tastes like

Very lean and mild. Best sliced paper thin.

People often ask

Best for deli roast beef and jerky, worst for pot roast.

Worth knowing

The cheapest roast beef you can make at home, and good if you keep it rare.

Try this

Deli roast beef: 3 lb eye round, salt and pepper overnight, 225 oven to 125, rest, chill, slice thin.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

Slices of the football-shaped log in the middle of the round. Leanest steak in the case.

How to cook it

Marinate and pan fry fast to medium rare, slice thin. Or pound and bread it. Good jerky meat.

What it tastes like

Very lean, mild, tight grain. Tender only sliced very thin. Dries out fast.

People often ask

Eye round looks like tenderloin and fools people. It is the opposite: cheap and lean.

Worth knowing

One of the few cuts that is better cold than hot.

Try this

Thin-sliced eye round stir fry with velveting (cornstarch, soy, a little oil, 20 min) before a hot wok.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

The flat, long-grained muscle from the belly below the loin. One per side.

How to cook it

Marinate 2 to 24 hours, grill or broil very hot, 4 to 5 min a side to medium rare, rest 10, slice thin across the grain on a bias. Or slice raw for stir fry.

What it tastes like

Lean, intensely beefy, long visible grain. Chewy sliced wrong, tender sliced thin across the grain.

People often ask

Flank vs skirt: flank is leaner, thicker, tighter grain, pricier. Skirt is fattier, looser, more flavor, cooks faster. Either works for fajitas or carne asada.

Worth knowing

Flank was cheap until fajitas and stir fry made it popular. Braciole is the Italian way: rolled around a filling and braised.

Try this

Carne asada: lime, orange, garlic, cumin, cilantro, jalapeno, 4 hours, grill hot, slice thin, tacos.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the flank. See it on the chart.

What it is

The top blade muscle in the shoulder with the tough center seam removed, leaving two flat steaks.

How to cook it

Grill or pan, medium rare, 3 to 4 min a side. Slice thin against the grain. Doesn't hold up past medium.

What it tastes like

Second most tender muscle after the filet, well marbled, rich. Best steak value in the case.

People often ask

Flat iron vs blade steak: same muscle; blade still has the gristle line, flat iron has it cut out. Flat iron vs flank: flat iron is more tender; flank is leaner with a longer grain.

Worth knowing

Developed in the early 2000s by University of Nebraska and University of Florida researchers looking for undervalued chuck muscles.

Try this

Flat iron with chimichurri: parsley, garlic, oregano, red wine vinegar, olive oil, chili flake.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the chuck. See it on the chart.

What it is

Hangs from the diaphragm near the kidneys. One per animal, two lobes joined by a tough membrane that has to come out.

How to cook it

Remove the center membrane, salt, hot pan or grill 3 to 4 min a side, rest, slice across the grain.

What it tastes like

Deep, mineral, almost liver-like beefiness. Tender and juicy at medium rare, tough past medium.

People often ask

Hanger vs skirt: hanger is thicker, more tender, more mineral; skirt is thinner and fattier. Hanger vs flat iron: both cheap-for-tender; hanger has the bigger flavor.

Worth knowing

Called butcher's steak because butchers kept it. In France it is onglet, the classic steak frites cut.

Try this

Steak frites: hanger, salt, hard sear, shallot and red wine reduction finished with butter, fries.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the plate. See it on the chart.

What it is

Whole inside round with the cap removed, so less trim for the buyer, which is why it costs more per lb than the regular inside round.

What it is

Short ribs cut across the bones, 1/4 to 1/2 inch thick, three or four little bone cross-sections per strip.

How to cook it

Marinate 4 to 24 hours, grill or broil very hot 2 to 3 min a side. Eat off the bone.

What it tastes like

Short rib flavor in a piece thin enough to grill in minutes.

People often ask

Korean vs English short ribs: same ribs, two cuts, two methods.

Worth knowing

LA galbi is named for Los Angeles, where Korean butchers adopted the American flanken cut. Grated Asian pear in the marinade has enzymes that tenderize.

Try this

Galbi: 1/2 cup soy, 1/4 cup brown sugar, 1 grated Asian pear, 4 cloves garlic, 1 tbsp sesame oil, 2 scallions, black pepper.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package. Bone is part of the sold weight.

From the plate. See it on the chart.

What it is

Thin-sliced top round or sirloin, about 1/4 inch.

How to cook it

Very hot pan, oil, 60 to 90 seconds a side. Steak and eggs, steak sandwiches, steak tacos.

What it tastes like

Lean and quick. Fine for a sandwich, dry if you dawdle.

People often ask

Minute steak vs cubed steak: minute steak is thin and untouched; cubed steak has been through a tenderizer.

Worth knowing

Named for the cooking time, not the muscle. A diner-era term from the 1920s.

Try this

Minute steak sandwich: sear, pile on a roll with caramelized onions and provolone.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

A cone-shaped shoulder muscle that looks like a small tenderloin. That is the mock part.

How to cook it

Braise whole like a mini pot roast, cube for stew, or slice thin and marinate for stir fry. Do not grill it like a filet.

What it tastes like

Lean and tough with a line of gristle down the middle. Good flavor, needs long cooking.

People often ask

Mock tender vs tenderloin: only the shape is similar.

Worth knowing

It sits right on top of the shoulder blade. The truly tender shoulder muscle is a different one, the teres major (petite tender).

Try this

Mock tender braised in beer with onions, sliced thin for sandwiches.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the chuck. See it on the chart.

What it is

Top sirloin butt, sold whole as a primal or cut into sirloin steaks. Leaner and cheaper than strip, good for grilling and roasting.

How to cook it

Hot and fast, medium rare, never past medium. Slice against the grain on a big one. Kebabs, steak salad, stir fry.

What it tastes like

Lean, firm, big beef flavor, noticeable chew. The everyday steak.

People often ask

NY sirloin vs strip sirloin: strip is more tender and pricier; sirloin is leaner and cheaper with more chew.

Worth knowing

Sirloin comes from the French surlonge, above the loin. The Sir Loin knighting story is folklore.

Try this

Kebabs: 1.5 inch cubes, olive oil, lemon, garlic, oregano, 2 hours; grill 8 min turning.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the sirloin. See it on the chart.

What it is

The tail, cut into segments. Bone, cartilage, and marbled meat.

How to cook it

Brown, braise 3 to 4 hours (pressure cooker 50 min) until the meat falls off the bone. Skim the fat. Jamaican oxtail with butter beans, Italian coda alla vaccinara, Korean kkori-gomtang, oxtail soup.

What it tastes like

The most gelatinous, luxurious braise there is.

People often ask

Why so expensive now: it used to be a throwaway. Caribbean and Asian home cooking made it sought after.

Worth knowing

Oxtail soup was a Victorian British staple and the canned version is still sold there.

Try this

Jamaican oxtail: brown, braise with allspice, thyme, scotch bonnet, soy, brown sugar; butter beans in the last 20 min.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package. Bone is a large share of the weight.

From the shank and tail. See it on the chart.

What it is

The cap muscle on top of the sirloin with its thick fat cap left on. Triangular, 2 to 3 lb.

How to cook it

Brazilian: cut into 3 or 4 thick strips with the grain, fold into a C, skewer, coarse salt, grill fat side to the heat first, medium rare, slice thin. Whole: score the fat, salt, 250 to 120, sear fat side down.

What it tastes like

Beefy, juicy, moderately tender. The fat cap bastes it and crisps.

People often ask

Picanha vs tri-tip: both sirloin, picanha has the fat cap and is richer. Picanha vs sirloin steak: picanha is the cap sitting on top of that muscle.

Worth knowing

Named for the picana, the pole Brazilian and Argentine ranchers used to prod cattle. Brazilian churrascarias made it famous in the US.

Try this

Skewered picanha with coarse salt, sliced thin, with farofa and a tomato-onion vinaigrette.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the sirloin. See it on the chart.

What it is

Cut from the rear of the short loin where the tenderloin is thickest. One T-shaped bone, strip on the big side, filet on the small side.

How to cook it

1.5 inches minimum. Two-zone grill with the filet side toward the cooler side since it cooks faster, or reverse sear. Pull at 125, rest 10, cut both muscles off the bone, slice across, fan back on the bone.

What it tastes like

Two steaks in one. The strip side is firm and beefy, the filet side is soft and mild.

People often ask

Porterhouse vs T-bone: same bone, same two muscles. USDA line is the filet: at least 1.25 inches wide for porterhouse, at least half an inch for T-bone. Porterhouse is from further back, so bigger filet, so more money. Feeds two.

Worth knowing

Bistecca alla Fiorentina is a giant porterhouse from Chianina cattle, grilled over coals, served rare. The name most likely comes from 1800s New York taverns (porter houses) that served porter ale.

Try this

Fiorentina: 2.5 inches, room temp, no oil, very hot coals 5 min a side plus 5 min standing on the bone, salt after, rest, slice, olive oil and lemon.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package. Bone is part of the sold weight.

From the short loin. See it on the chart.

What it is

Ribeye graded USDA Prime: the top few percent of beef, judged on marbling. The rest of the case is mostly Choice.

How to cook it

Same as regular ribeye. More fat means more flare-ups, so use two zones on a grill.

What it tastes like

Same cut, noticeably more marbling: richer, juicier, more forgiving if overcooked a little.

People often ask

Prime vs Choice: grade, not cut. Prime rib is not necessarily Prime grade.

Worth knowing

Only around 5 to 8 percent of graded beef makes Prime, and much of it goes to steakhouses.

Try this

Salt, pepper, high heat, butter, rest.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the rib. See it on the chart.

What it is

Ribs 6 through 12. The big eye is the same muscle as the strip; the crescent around the top edge is the cap (spinalis), the most marbled, most prized bite on the animal.

How to cook it

Grill or cast iron. Under 1.5 inches: hot sear 4 min a side. Thicker: reverse sear (250 oven until 115 inside, then sear 1 min a side). Salt 45 min ahead or right before, not in between.

What it tastes like

Rich, buttery, big beef flavor from the marbling. Tender with a little chew. The fat needs heat to melt, so ribeye eats better at medium rare to medium than rare.

People often ask

Ribeye vs strip: ribeye is fattier and richer, strip is leaner with more chew and a cleaner beef taste. Ribeye vs filet: flavor vs tenderness.

Worth knowing

A rib roast (prime rib) is just uncut ribeyes. Prime rib means the rib primal, not USDA Prime grade. Delmonico is argued over; most places mean a thick boneless ribeye.

Try this

Cast iron ribeye: dry it, salt, hot pan with a little oil, 3 min, flip, add 2 tbsp butter, garlic, rosemary, baste 2 to 3 min, rest 8 min.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the rib. See it on the chart.

What it is

Where the round meets the sirloin. Leaner than chuck, a little more tender than bottom round.

How to cook it

Pot roast (braise 3 hours, it slices rather than shreds) or roast to medium rare at 325 and slice thin. Don't roast it past medium.

What it tastes like

Lean, beefy, holds a slice.

People often ask

Rump vs chuck: rump slices neatly, chuck falls apart. Rump vs bottom round: close to interchangeable.

Worth knowing

In New England, rump is the traditional Yankee pot roast cut alongside chuck.

Try this

Yankee pot roast with root vegetables, braised in beef stock with a splash of cider vinegar.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

Ribeye sliced paper thin.

How to cook it

Hot griddle, oil, onions first, then the meat, chop it with the spatula, 2 to 3 min, cheese on top, roll.

What it tastes like

Ribeye, cooked in seconds.

People often ask

For a cheesesteak this is the answer. Minute steak is the budget substitute.

Worth knowing

The cheesesteak was invented in 1930 by Philadelphia hot dog vendor Pat Olivieri.

Try this

Cheesesteak: shaved ribeye, onions, provolone or Whiz, a soft roll. Bulgogi: soy, sugar, pear, garlic, sesame, 1 hour, hot pan.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the rib. See it on the chart.

What it is

Bone-in primal holding both the strip and the tenderloin, the section T-bones and porterhouses are cut from.

What it is

Meaty rib sections from the chuck and plate, layered with fat and collagen, one bone per chunk.

How to cook it

Braise: brown, red wine and stock, covered, 325 for 2.5 to 3 hours until the bone slides out. Smoke: 250 for 6 to 8 hours to 203. Pressure cooker: 45 min.

What it tastes like

Rich, fatty, deeply beefy, spoon-tender after a long braise.

People often ask

Bone-in vs boneless: same eating; bone-in braises richer and looks the part. Korean style is the same ribs cut thin for grilling.

Worth knowing

Short because they are the short section of rib left after the rib roast and brisket are taken.

Try this

Red wine short ribs: 3 lb, brown, saute onion carrot celery, tomato paste, a bottle of red, 2 cups stock, thyme, 325 for 3 hours, skim, reduce.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package. Bone is part of the sold weight.

From the plate. See it on the chart.

What it is

Short rib meat off the bone, usually chuck short rib.

How to cook it

Braise or smoke the same way. Also cuts into excellent stew, or sous vide then grill.

What it tastes like

Same as bone-in.

People often ask

Easier than bone-in, no waste, same flavor.

Worth knowing

Boneless short rib is what many restaurants use for braised short rib on the menu.

Try this

Boneless short rib ragu: braise, shred, fold into the sauce, over pappardelle.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the plate. See it on the chart.

What it is

The diaphragm muscle. Outside skirt is the prized restaurant cut; inside skirt is most of what retail sees. Long, thin, loose ribbony grain.

How to cook it

Pull the membrane if still on. Marinade optional. Hottest heat you have, 2 to 3 min a side, rare to medium rare. Rest, slice thin against the grain.

What it tastes like

The most flavor per ounce of any steak. Fatty, rich, coarse. Chewy if overcooked or sliced wrong.

People often ask

Skirt vs hanger: both from the diaphragm area; hanger is thicker and there is only one per animal. Skirt is the fajita steak.

Worth knowing

Fajitas were created by Tex-Mex ranch hands paid partly in skirt steak. Ninfa's in Houston made them famous in 1973.

Try this

Fajitas: lime, garlic, cumin, oil, 2 hours. Grill with peppers and onions, slice, warm flour tortillas.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the plate. See it on the chart.

What it is

The strip loin, the muscle along the back behind the ribs. Same muscle as the ribeye's eye, but by the loin it has lost the cap and most of the marbling.

How to cook it

Grill or pan, 1 to 1.5 inches, medium rare (pull at 128). Stand it on the fat edge for a minute to render. Don't go past medium.

What it tastes like

Firm, meaty, a satisfying chew, clean beef flavor, with a band of fat along one edge. Less rich than ribeye, more tender than sirloin.

People often ask

This is the strip, not the sirloin. New England says sirloin strip; people from away say New York strip. A porterhouse is a strip and a filet on one bone.

Worth knowing

The New York name comes from Delmonico's in Manhattan in the 1800s. Bone-in it is a Kansas City strip or, in New York, a shell steak.

Try this

Salt overnight uncovered in the fridge, out 30 min, hot grill 4 min a side for 1.25 inches, rest 8, flaky salt and butter.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the short loin. See it on the chart.

What it is

Same bone and muscles as the porterhouse, cut from toward the rib end of the short loin where the tenderloin narrows. Smaller filet.

How to cook it

Same as porterhouse. Often cut a little thinner, so 1.25 inches and hot.

What it tastes like

Strip on one side, a taste of filet on the other.

Worth knowing

T-bones come from the front of the short loin, porterhouses from the back, and the club steak (no filet at all) from the very front against the rib.

Try this

Two-zone grilled T-bone with garlic herb butter melting over it while it rests.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package. Bone is part of the sold weight.

From the short loin. See it on the chart.

What it is

The whole tenderloin, trimmed, 4 to 6 lb.

How to cook it

Tie it, salt, sear all over in a hot pan, then 425 oven to 120 to 125. Rest 15. Tuck the thin tail under and tie so it cooks evenly.

What it tastes like

Filet mignon in roast form. Lean and mild; it wants a sauce.

People often ask

Tenderloin vs rib roast for a holiday: tenderloin is faster, leaner, elegant, easy to carve. Rib roast is richer and feeds more for the money.

Worth knowing

Beef Wellington uses a center cut of this.

Try this

Peppercorn crust, sear, roast, cognac cream sauce from the pan.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the short loin. See it on the chart.

What it is

The psoas muscle, tucked under the spine inside the loin. It barely works, so it is the most tender muscle on the animal.

How to cook it

Hot pan, 1.5 to 2 inches thick. Sear in a little oil, add butter, garlic, thyme, baste 2 min, finish in a 400 oven if thick. Pull at 125 for medium rare. Past medium it dries out fast because there is no fat to save it.

What it tastes like

Butter-soft, fine grained, mild. Not much fat, so not much beef flavor on its own. People buy it for texture.

People often ask

Filet vs ribeye: filet is the tender one, ribeye is the flavorful one.

Worth knowing

Filet mignon is French for dainty fillet. The whole peeled tenderloin is the roast, the thick middle is the chateaubriand, the thin end is the tail. Bacon-wrapping solves the flavor problem.

Try this

Pan sauce: after searing, pour off the fat, soften a minced shallot, splash of brandy or red wine, reduce, swirl in cold butter off the heat.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the short loin. See it on the chart.

What it is

The tapered end of the tenderloin. Same tender meat, just thin and uneven, so it cannot be cut into a proper steak.

How to cook it

Cube or strip it and cook fast: steak bites, stroganoff, stir fry, kebabs. Or fold the thin end under and tie it into a small roast.

What it tastes like

Identical to filet mignon.

People often ask

Best value on the whole tenderloin. Filet texture for a lot less.

Worth knowing

Butchers used to keep the tails for themselves.

Try this

Garlic butter steak bites: 1-inch cubes, dried well, screaming hot cast iron, 1 min a side, off the heat, toss with butter, garlic, parsley.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the short loin. See it on the chart.

What it is

Bone-in ribeye with the entire rib bone left on and frenched, 5 inches or more of handle. Around a pound of it is bone.

How to cook it

Same as the cowboy. Needs a big pan or a grill. Carve the meat off the bone before slicing.

What it tastes like

Ribeye.

People often ask

Same meat as the cowboy steak, more bone, better photo.

Worth knowing

Named for the axe it looks like. Became a steakhouse and social media thing in the 2010s.

Try this

Reverse sear, carve, slice, lay the slices back against the bone with flaky salt.

Nutrition

Per 4 oz raw meat. Typical USDA values for this cut, not measured on this package. Bone is part of the sold weight.

From the rib. See it on the chart.

What it is

The inside round as a roast.

How to cook it

Roast beef: salt overnight, 250 oven to 125 inside, rest 20, slice thin. Makes the best deli-style sandwich beef. Not a pot roast cut; it dries out braised.

What it tastes like

Lean and mild. Best sliced thin.

People often ask

For rare roast beef this is the one.

Worth knowing

Most supermarket deli roast beef is top round.

Try this

Salt and pepper overnight, 250 oven to 125, rest, chill, slice thin for sandwiches with horseradish mayo.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

The big lean muscle on the inside of the hind leg. Jerky meat and minute steak often come from here.

How to cook it

Marinate, broil or grill to medium rare, slice thin across the grain. That is London broil. Or slice paper thin raw for stir fry or cheesesteak.

What it tastes like

Lean, mild, fine grained. Tender sliced thin, chewy cut thick or cooked past medium.

People often ask

Top vs bottom vs eye round: top is the most tender and best for roast beef; bottom is for pot roast and braising; eye is the leanest, log-shaped one. London broil is a method, not a cut.

Worth knowing

The round is the leg, and the leg works hard, so round is cheap and lean with long fibers.

Try this

London broil: soy, olive oil, lemon, garlic, 6 hours; broil 5 min a side 4 inches from the element; rest; thin slices on the bias.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

How to cook it

Grill two-zone or reverse sear to 130, rest 10. The grain runs two directions and meets at the point: cut it in two at that seam and slice each half against its own grain.

What it tastes like

Lean but flavorful, tender for its price, between sirloin and flank.

People often ask

Tri-tip vs picanha: both sirloin. Tri-tip is lean and triangular; picanha has a thick fat cap. A roast that cooks like a steak, feeds 4 to 6.

Worth knowing

Ground or cubed until a Santa Maria, California grocer started grilling it whole in the 1950s. Santa Maria style is salt, pepper, garlic over red oak.

Try this

Santa Maria rub: 2 tsp each salt, black pepper, garlic powder, 1 tsp paprika, 1/2 tsp cayenne. Indirect to 125, then sear over the coals.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the sirloin. See it on the chart.

What it is

Frozen beef tripe.

What it is

Shoulder-end chop. Fattier and more flavor than loin chops; braise or grill slow.

What it is

The upper shoulder (Boston butt). Pulled pork, carnitas, sausage meat.

What it is

Fresh (uncured, unsmoked) hind leg. Roasts like pork loin, not like a holiday ham.

What it is

The soft fat from around the kidneys. Rendered, it makes the best pie crust lard because it has almost no pork flavor.

What it is

Bone-in rib chop with the bone frenched clean, like a lamb lollipop.

What it is

Frozen pig ears.

What it is

Frozen pig feet and tails, for stock, souse and stews.

What it is

Fresh pork belly, sold skin-on or skinless, cut to order.

What it is

Tenderloin sliced into rounds.

What it is

Frozen chicken backs, for stock.

What it is

Frozen chicken feet, for stock.

What it is

Frozen chicken gizzards, vacuum packed in house.

What it is

Frozen chicken hearts, vacuum packed in house.

What it is

Frozen chicken livers, vacuum packed in house.

What it is

Frozen chicken necks from Sunnyside Family Farm, for stock.

What it is

Frozen chicken skin from local birds, for rendering schmaltz or crisping.

What it is

Frozen turkey necks, for stock and braising.

What it is

Grass-fed ground chuck from local Maine farms, sold by the pound.

People often ask

It comes from two Maine farms, Hines Clan in Bradford and Spear Farm in Nobleboro. Leaner and beefier, cook it a little less.

Worth knowing

Local grass-fed beef from Hines Clan Farm in Bradford and Spear Farm in Nobleboro.

What it is

Chuck trim ground with about 15% fat.

How to cook it

Burgers: handle as little as possible, salt the outside only, dimple the center, cook to 160. Meatloaf, chili, meatballs.

What it tastes like

Juicy, beefy, enough fat to stay moist on a grill. Grass-fed version is leaner and more mineral with yellower fat; cook it a little gentler.

People often ask

85 vs 90: 85 for burgers and meatloaf; 90 for tacos, sauces, anything you drain.

Worth knowing

Ground beef goes to 160 because grinding spreads surface bacteria through the whole batch. A steak can be rare; a burger shouldn't be.

Try this

Smash burgers: 3 oz balls, ripping hot griddle, smash flat, salt, 2 min, flip, cheese, 1 min.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the chuck. See it on the chart.

What it is

Round trim, about 10% fat.

How to cook it

Tacos, chili, meat sauce, stuffed peppers, meatballs with breadcrumb and egg for moisture. Burgers dry out.

What it tastes like

Cleaner, leaner, less juicy.

People often ask

Lean costs more per pound but shrinks less, so real cost is closer than it looks.

Try this

Meat sauce: 1 lb ground round, onion, garlic, crushed tomatoes, pinch of sugar, simmer 45 min.

Nutrition

Per 4 oz raw. Typical USDA values for this cut, not measured on this package.

From the round. See it on the chart.

What it is

Louisiana-style smoked hot link, spiced with black, white and red pepper and smoked for hours. Made with lean pork, so it is lower fat than most brands.

How to cook it

Fully cooked, so heat and serve. Grill 7 to 14 min turning occasionally, steam about 15 min, broil about 12 min turning once, or pan fry in a little oil about 12 min turning occasionally.

People often ask

How hot is it? It is the spiciest sausage North Country makes. What is it for? Gumbo and jambalaya, and it holds up in a heavy roux.

Ingredients

Natural pork, water, sea salt, fresh garlic, seasoning (spices, onion & garlic, extractives of paprika & other spices), cultured celery powder (cultured celery powder, sea salt), vinegar, fresh onion, cultured onion powder (cultured onion powder, sea salt). No allergen statement on the label.

Nutrition

Per 1 link (84 g): 250 cal. Total fat 22 g (28% DV), sat fat 4 g (20%), trans 0 g. Cholesterol 60 mg (20%). Sodium 615 mg (27%). Total carb 1 g (0%), fiber 0 g, total sugars 1 g incl. 1 g added (2%). Protein 11 g (22%). Vitamin D 15 mcg (75%), calcium 1 mg (0%), iron 1 mg (6%), potassium 125 mg (3%).

From the label.

What it is

Chicken sausage with dried apple, in collagen casing. Sweet rather than spiced, which is why it goes to people who want a breakfast link that is not pork.

How to cook it

The label carries no fully-cooked statement and says Keep Refrigerated, so treat it as raw and cook to 165F internal.

Ingredients

Chicken, dried apples, salt, brown sugar, spices. Packed in collagen casing. No allergen statement on the label. Short, clean list, which is a good answer for anyone avoiding nitrates or fillers, but note the label makes no such claim.

Nutrition

No nutrition panel on the label.

Typical USDA values for this cut, not measured on this package.

What it is

Italian style chicken sausage in natural hog casing. Lean alternative to the pork Italians, but the casing is pork.

How to cook it

Raw, ready to cook. Cook to a minimum of 165F on a food thermometer. Keep refrigerated.

Ingredients

Chicken meat, water, salt, natural flavors, vinegar, sugar, paprika. Packed in hog casing, so it is not pork free, which matters to anyone buying chicken sausage to avoid pork. No allergen statement on the label.

Nutrition

No nutrition panel on the label.

Typical USDA values for this cut, not measured on this package.

What it is

Sweet, soy-seasoned red pork links in the Chinese lap cheong style, raw. Sweeter than any of the Italians.

How to cook it

Raw, ready to cook. Cook or grill to 160F internal on a food thermometer. Keep refrigerated.

Ingredients

CONTAINS: SOY, WHEAT. Artificially colored (FD&C Red #40 and Red #3). Pork, seasonings (sugar, dehydrated soy sauce [wheat, soybeans, salt, maltodextrin], maple sugar, brown sugar, corn starch, salt, garlic, spices, soybean oil, artificial color [FD&C Red #40]), liquid seasonings (corn syrup, water, sugar, fermented soybean paste [water, rice, soybean, sea salt, koji], salt, modified food starch, hydrolyzed soy protein, garlic [dry], natural flavor, FD&C Red #3).

Nutrition

No nutrition panel on the label.

Typical USDA values for this cut, not measured on this package.

What it is

Colvard's take on a Bavarian brat: caraway, garlic, ginger, coriander and nutmeg. Raw, for the grill. 12 oz vacuum pack of 4 links.

How to cook it

Raw pork sausage, cook to 160F. Grilling sausage. Keep refrigerated or frozen, 8 days refrigerated, 6 months frozen. Cooking instructions printed inside the sleeve.

People often ask

Colvard packaged sausages in the pork case. Milk in Bratwurst, Spicy Fennel and Maple Sage; none in Sweet Italian, Hot Italian or Kielbasa. Colvard brat vs Johnsonville Original: Colvard is local (Ellsworth), caraway and ginger forward, and contains milk; Johnsonville has corn syrup and no milk.

Ingredients

CONTAINS MILK (non-fat dry milk). All natural pork, water, kosher salt, garlic powder, non-fat dry milk, caraway, black pepper, coriander, ginger, nutmeg, thyme. Minimally processed, no artificial ingredients. Nothing with gluten in the list; the 2022 spec sheet called it gluten-free, the shelf label makes no gluten claim.

Nutrition

Per 1 link (85 g), 4 servings per pack, from the package label: 196 cal (135 from fat). Total fat 15 g (19% DV), sat fat 5.3 g (26%), trans 0 g. Cholesterol 49 mg (16%). Sodium 466 mg (20%). Potassium 256 mg (5%). Total carb 0.8 g (0%), fiber 0 g, sugars 0 g. Protein 13.5 g (27%). Vit A 0%, vit C 0%, calcium 3%, iron 6%, vit D 8%.

From the label.

What it is

Colvard's chicken chorizo, smoked paprika, chipotle and cumin with a little cinnamon. Lean and heavily spiced, sold loose.

How to cook it

Raw chicken sausage, cook to 165F. Refrigerated or frozen, 8 days refrigerated, 6 months frozen.

Ingredients

ALLERGENS: none declared. Gluten-free, sugar-free, dairy-free. All natural hog casing, so it is not pork free. All natural chicken, kosher salt, paprika, smoked paprika, garlic powder, chili powder (chili pepper, spices, salt, garlic), chipotle powder, thyme, black pepper, oregano, cumin, cinnamon, all natural hog casing. Minimally processed, no artificial ingredients.

Nutrition

Per 113 g, 4 servings per container: 140 cal. Total fat 5 g (6% DV), sat fat 1.5 g (6%), trans 0 g. Cholesterol 100 mg (34%). Sodium 800 mg (35%). Total carb 2 g (1%), fiber 1 g (5%), total sugars 0 g incl. 0 g added. Protein 22 g. Vitamin D 0 mcg (0%), calcium 30 mg (2%), iron 2 mg (10%), potassium 330 mg (6%).

From the label.

What it is

Colvard's lean chicken sausage with fresh lemon zest, whole garlic and thyme, sold loose. Lowest fat sausage in the Colvard line.

How to cook it

Raw chicken sausage, cook to 165F. Refrigerated or frozen, 8 days refrigerated, 6 months frozen.

Ingredients

ALLERGENS: none declared. Gluten-free, sugar-free, dairy-free. All natural chicken, water, whole garlic, kosher salt, onion powder, black pepper, dried thyme, lemon, red pepper flake. Minimally processed, no artificial ingredients. Spec sheet does not say what casing, or whether it is sold in casing at all, since the pack types are chub and bulk, so ask before promising it is pork free.

Nutrition

Per 1 link (113 g), 4 servings per container: 130 cal. Total fat 4.5 g (6% DV), sat fat 1 g (6%), trans 0 g. Cholesterol 100 mg (34%). Sodium 400 mg (18%). Total carb 1 g (0%), fiber less than 1 g (1%), total sugars 0 g incl. 0 g added. Protein 21 g. Vitamin D 0 mcg (0%), calcium 10 mg (2%), iron 1 mg (6%), potassium 270 mg (6%).

From the label.

What it is

Colvard's fresh white kielbasa, garlic, black pepper and marjoram, uncooked. The Polish grilling sausage, not the smoked ring.

How to cook it

Raw, uncooked kielbasa, cook to 160F. Grilling sausage. Refrigerated or frozen, 8 days refrigerated, 6 months frozen.

People often ask

This is raw white kielbasa for the grill, not the smoked ring. No dairy.

Ingredients

ALLERGENS: none declared. Gluten-free, sugar-free, dairy-free per the spec sheet. All natural pork, water, kosher salt, black pepper, whole garlic, marjoram, cayenne. Minimally processed, no artificial ingredients.

Nutrition

Per 1 link (85 g), 4 servings per pack, from the package label: 150 cal (90 from fat). Total fat 9.8 g (13% DV), sat fat 3.4 g (17%), trans 0 g. Cholesterol 49 mg (16%). Sodium 519 mg (23%). Potassium 271 mg (6%). Total carb 0.8 g (0%), fiber 0 g, sugars 0 g. Protein 14.3 g (29%). Vit A 1.5%, vit C 0%, calcium 1.5%, iron 6%, vit D 6%.

From the label.

What it is

Colvard's hot Italian pork sausage links, 12 oz vacuum pack of 4, red band on the sleeve. Reddish links with visible pepper.

How to cook it

Raw pork sausage, cook to 160F. Keep refrigerated or frozen. Cooking instructions printed inside the sleeve.

What it tastes like

Classic hot Italian: garlic, fennel, red pepper and cayenne, paprika-red. For peppers and onions or sauce.

People often ask

Hot Italian vs Spicy Fennel: Hot Italian is the classic red one with paprika, cayenne and oregano and no dairy; Spicy Fennel is fennel-forward, milder-looking, and contains milk. Versus the house hot Italian: this one is a fixed 12 oz pack, the house one is by the pound.

Ingredients

No allergens declared, no milk. All natural pork, water, kosher salt, whole garlic, granulated sugar, fennel seed, black pepper, red pepper flakes, paprika, cayenne, oregano. Minimally processed, no artificial ingredients.

Nutrition

Per 1 link (85 g), 4 servings per pack: 158 cal (88 from fat). Total fat 9.8 g (13% DV), sat fat 3.4 g (17%), trans 0 g. Cholesterol 49 mg (16%). Sodium 542 mg (24%). Potassium 286 mg (6%). Total carb 2.3 g (1%), fiber 0.8 g (3%), sugars 0.8 g. Protein 14.3 g (29%). Vit A 4%, vit C 1.5%, calcium 3%, iron 6%, vit D 6%.

From the label.

What it is

Colvard's Irish banger, pork with rusk and a herb blend of marjoram, oregano, rosemary and thyme. Softer texture from the rusk.

How to cook it

Raw pork sausage, cook to 160F. Sold individually frozen, 6 months frozen shelf life. Bangers and mash, or wrapped around a scotch egg per the maker.

Ingredients

ALLERGENS: WHEAT (rusk). All natural pork, rusk (flour, water, sugar, salt, yeast, ascorbic acid), water, kosher salt, whole garlic, black pepper, marjoram, oregano, rosemary, thyme, nutmeg. Minimally processed, no artificial ingredients.

Nutrition

Per 1 link (113 g), 4 servings per package. Old-format panel: 270 cal, 170 from fat. Total fat 19 g (29% DV), sat fat 7 g (34%), trans 0 g. Cholesterol 65 mg (21%). Sodium 760 mg (32%). Potassium 320 mg (9%). Total carb 5 g (2%), fiber 0 g (2%), sugars 0 g. Protein 17 g. Vitamin A 0%, vitamin C 0%, calcium 2%, iron 8%, vitamin D 10%.

From the label.

What it is

Colvard's pork sausage with fresh jalapeño, Pineland Farms mild cheddar, lime zest and cilantro. Mild-medium heat, the cheese cuts it.

How to cook it

Raw pork sausage, cook to 160F. Refrigerated or frozen, 8 days refrigerated, 6 months frozen.

Ingredients

ALLERGENS: MILK (cheddar and non-fat dry milk). Gluten-free, sugar-free. All natural pork, cheddar cheese (pasteurized cow's milk, salt, enzymes, cheese cultures), water, non fat dry milk, jalapeño peppers, green onions, whole garlic, kosher salt, cilantro, black pepper, coriander, lime zest. Minimally processed, no artificial ingredients. The cheddar is Pineland Farms, Maine.

Nutrition

Per 1 link (85 g), 4 servings per container: 173 cal. Total fat 11 g (15% DV), sat fat 4.5 g (24%), trans 0 g. Cholesterol 53 mg (17%). Sodium 316 mg (14%). Total carb 2.3 g (1%), fiber less than 1 g (1%), total sugars 1.5 g incl. 0 g added. Protein 15 g. Vitamin D 0.5 mcg (3%), calcium 113 mg (7.5%), iron 0.8 mg (4.5%), potassium 279 mg (6%).

From the label.

What it is

Colvard's fresh, uncooked take on Portuguese linguica: coarse grind, smoked paprika, red wine, garlic, a little cayenne.

How to cook it

Raw, this is a fresh linguica, not smoked or cooked. Cook to 160F. Sold individually frozen, 6 months frozen shelf life.

Ingredients

ALLERGENS: MILK (non-fat milk). Gluten-free. All natural pork, water, kosher salt, red wine, whole garlic, smoked paprika, onion powder, non-fat milk, cayenne pepper, black pepper, dried oregano. Minimally processed, no artificial ingredients. Contains wine.

Nutrition

Per 1 link (113 g), 4 servings per package. Old-format panel: 280 cal, 200 from fat. Total fat 23 g (35% DV), sat fat 8 g (40%), trans 0 g. Cholesterol 65 mg (21%). Sodium 700 mg (29%). Potassium 340 mg (10%). Total carb 2 g (1%), fiber 1 g (2%), sugars 0 g. Protein 17 g. Vitamin A 10%, vitamin C 2%, calcium 2%, iron 8%, vitamin D 10%.

From the label.

What it is

Colvard's maple sage breakfast links, all natural pork sweetened with real maple syrup, in lamb casings. 7.5 oz vacuum pack, orange band on the sleeve.

How to cook it

Raw pork sausage, cook to 160F. Keep refrigerated or frozen. Cooking instructions printed inside the sleeve.

What it tastes like

Sweet maple with sage, the classic New England breakfast sausage. Small links.

People often ask

Colvard packaged sausages in the pork case. Maple Sage is the breakfast link, the others are dinner links. Milk in Bratwurst, Spicy Fennel and Maple Sage; none in Sweet Italian, Hot Italian or Kielbasa.

Ingredients

CONTAINS MILK (non-fat dry milk). All natural pork, maple syrup, non fat dry milk, kosher salt, dried sage, black pepper, in lamb casings. Minimally processed, no artificial ingredients. Lamb casing, not pork.

Nutrition

Per 2 links (85 g), 2.5 servings per pack: 210 cal (134 from fat). Total fat 14 g (19% DV), sat fat 6.3 g (27%), trans 0 g. Cholesterol 49 mg (17%). Sodium 672 mg (30%). Potassium 284 mg (6%). Total carb 5 g (1%), fiber 0 g, sugars 5 g. Protein 17 g (27%). Vit A 0%, vit C 0%, calcium 6%, iron 8%, vit D 6%.

From the label.

What it is

Colvard's Thai-style curry pork sausage: kashmiri chili, coriander, turmeric, lemongrass, cardamom and cinnamon. Mildly spiced, more warm than hot.

How to cook it

Raw pork sausage, cook to 160F. Refrigerated or frozen, 8 days refrigerated, 6 months frozen.

Ingredients

ALLERGENS: MILK (non-fat dry milk). Gluten-free. All natural pork, water, brown sugar, kosher salt, non-fat dry milk, onion powder, black pepper, ginger powder, kashmiri chili, lemon grass powder, turmeric, coriander, cardamom, cumin, nutmeg, cinnamon. Minimally processed, no artificial ingredients.

Nutrition

Per 1 link (85 g), 4 servings per container: 158 cal. Total fat 9.8 g (12% DV), sat fat 3.4 g (17%), trans 0 g. Cholesterol 49 mg (16%). Sodium 625 mg (27%). Total carb 3 g (1%), fiber less than 1 g (1%), total sugars 2.3 g incl. 1.5 g added (3%). Protein 14 g. Vitamin D 0.5 mcg (3%), calcium 30 mg (3%), iron 1.1 mg (6%), potassium 386 mg (6%).

From the label.

What it is

Colvard's spicy fennel pork sausage links, 12 oz vacuum pack of 4. Fennel seed, onion, garlic and red pepper flake, pale links with visible fennel.

How to cook it

Raw pork sausage, cook to 160F. Refrigerated or frozen, 8 days refrigerated, 6 months frozen.

People often ask

Colvard packaged sausages in the pork case. Milk in Bratwurst, Spicy Fennel and Maple Sage; none in Sweet Italian, Hot Italian or Kielbasa. Spicy Fennel vs Hot Italian: this one is fennel-forward with onion and garlic powder and contains milk; Hot Italian is the paprika-red one with cayenne and oregano and no dairy. Spicy Fennel vs Sweet Italian: both fennel, this one adds red pepper flake and milk.

Ingredients

ALLERGENS: MILK (non-fat dry milk). Gluten-free. All natural pork, water, kosher salt, non-fat dry milk, fennel seed, granulated sugar, onion powder, black pepper, garlic powder, red pepper flake. Minimally processed, no artificial ingredients.

Nutrition

Per 1 link (85 g), 4 servings per pack, from the package label: 196 cal (128 from fat). Total fat 14.3 g (18% DV), sat fat 5.3 g (26%), trans 0 g. Cholesterol 49 mg (16%). Sodium 647 mg (28%). Potassium 286 mg (6%). Total carb 3 g (1%), fiber 0.8 g (3%), sugars 1.5 g. Protein 13.5 g (27%). Vit A 1.5%, vit C 1.5%, calcium 4%, iron 6%, vit D 8%.

From the label.

What it is

Colvard's smoky-hot pork sausage with fresh jalapeño, chipotle, espelette and cayenne. Hottest of the Colvard line.

How to cook it

Raw pork sausage, cook to 160F. Sold individually frozen, 6 months frozen shelf life.

Ingredients

ALLERGENS: MILK (non-fat dry milk). All natural pork, fresh jalapeño, whole garlic, non-fat dry milk, kosher salt, chipotle powder, black pepper, red pepper flakes, cayenne, espelette, coriander, dried thyme. Minimally processed, no artificial ingredients.

Nutrition

Per 1 link (113 g), 4 servings per package. Old-format panel: 260 cal, 180 from fat. Total fat 20 g (31% DV), sat fat 7 g (35%), trans 0 g. Cholesterol 65 mg (22%). Sodium 620 mg (26%). Potassium 340 mg (10%). Total carb 1 g (0%), fiber 0 g, sugars 0 g. Protein 18 g. Vitamin A 0%, vitamin C 0%, calcium 4%, iron 8%, vitamin D 10%.

From the label.

What it is

Colvard's sweet Italian pork sausage links, fennel and whole garlic with a touch of sugar, 12 oz vacuum pack of 4. No milk, unlike the Colvard Bratwurst, Spicy Fennel and Maple Sage.

How to cook it

Raw pork sausage, cook to 160F. Keep refrigerated or frozen. Cooking instructions printed inside the sleeve. Maker suggests meatballs, grilled sandwiches or pasta.

What it tastes like

Mild and slightly sweet: fennel, garlic, parsley, no heat.

People often ask

Colvard packaged sausages in the pork case. Milk in Bratwurst, Spicy Fennel and Maple Sage; none in Sweet Italian, Hot Italian or Kielbasa. Sweet Italian vs Spicy Fennel: both are fennel sausages, Spicy Fennel adds red pepper flake and contains milk.

Ingredients

No allergens declared, no milk. All natural pork, granulated sugar, water, kosher salt, whole garlic, fennel seed, onion powder, black pepper, dried parsley. Minimally processed, no artificial ingredients.

Nutrition

Per 1 link (85 g), 4 servings per pack, from the package label: 158 cal (88 from fat). Total fat 9.8 g (13% DV), sat fat 3.4 g (17%), trans 0 g. Cholesterol 49 mg (16%). Sodium 504 mg (22%). Potassium 271 mg (6%). Total carb 4.5 g (2%), fiber 0.8 g (3%), sugars 3 g. Protein 13.5 g (27%). Vit A 0%, vit C 2%, calcium 4%, iron 8%, vit D 8%.

From the label.

What it is

Pre-sliced pork and beef pepperoni, foodservice 25 lb bag. The pizza-cut size.

How to cook it

Ready to eat. Keep refrigerated for best quality.

Ingredients

Pork, beef, salt, contains 2% or less of water, dextrose, spices, sodium ascorbate, flavoring, oleoresin of paprika, lactic acid starter culture, garlic powder, sodium nitrite, BHA, BHT, citric acid. No allergen statement on the label. BHA and BHT with citric acid added to protect flavor.

Nutrition

Per 15 slices (30 g), about 378 servings per container: 140 cal. Total fat 13 g (17% DV), sat fat 5 g (25%), trans fat 0.5 g. Cholesterol 35 mg (12%). Sodium 500 mg (22%). Total carb 0 g, fiber 0 g, total sugars 0 g incl. 0 g added. Protein 6 g. Vitamin D 0 mcg, calcium 0 mg, iron 0.4 mg (2%), potassium 0 mg.

From the label.

What it is

House made hot Italian pork sausage, loose in the case. Red pepper and fennel forward, Legg's Blend 103 seasoning.

Ingredients

House made. Pork plus Legg's Hot Italian Sausage Seasoning, Blend 103, which is salt, spices (including red pepper and fennel), paprika, and soybean oil added as a flow conditioner. No wheat, milk, soy protein or MSG in the seasoning. Confirm nothing else goes in the mix (water, wine, casing type) before calling this the full list.

Nutrition

No nutrition for the finished sausage. Seasoning panel only: per 2 oz of meat (1.1 g seasoning), 0 cal, sodium 280 mg (12%), potassium 5 mg, everything else 0.

Typical USDA values for this cut, not measured on this package.

What it is

British and Irish style pork banger with cereal in the mix, which is what gives it the softer texture compared to a bratwurst. Contains 4.6% cereal.

How to cook it

Heat and serve. Oven or grill, portion as needed, cook to the current USDA recommended internal temperature.

Ingredients

Pork, water, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, spices, tetrasodium pyrophosphate, leavening (ammonium bicarbonate), yeast. Contains wheat. Note: the wheat is in the ingredient list but the label carries no separate Contains statement, so read the list to anyone asking about gluten.

Nutrition

Per 1 link (113 g): 400 cal. Total fat 36 g (46% DV), sat fat 9 g (45%), trans not listed. Cholesterol 75 mg (25%). Sodium 890 mg (39%). Total carb 8 g (3%), fiber and sugars not listed. Protein 14 g (28%). Vitamin D, calcium, iron and potassium not listed.

From the label.

What it is

Raw pork bratwurst, the standard mild original. Comes in frozen.

How to cook it

Raw, not pre-cooked. Always thaw before cooking. Cook to 160F internal on a food thermometer.

Ingredients

Pork, water, corn syrup, and less than 2% of the following: pork broth with natural flavorings, salt, dextrose, natural flavors, BHA, propyl gallate, citric acid. BHA, propyl gallate and citric acid are added to protect flavor. No allergen statement on the label.

Nutrition

No nutrition panel on the binder page.

Typical USDA values for this cut, not measured on this package.

What it is

Pork and beef kielbasa, Polish style smoked sausage with paprika, comes in rings.

Ingredients

Pork, beef, water, salt, corn syrup solids, spices, dextrose, monosodium glutamate, paprika, flavoring, sodium erythorbate, sodium nitrite. No allergen statement on the label. Contains MSG, worth knowing for anyone who asks.

Nutrition

Per 2 oz (57 g), about 160 servings per container. Old-format panel: 190 cal, 150 from fat. Total fat 16 g (25% DV), sat fat 5 g (26%), trans 0 g. Cholesterol 40 mg (13%). Sodium 510 mg (21%). Total carb 2 g (1%), fiber 0 g (1%), sugars 1 g. Protein 8 g. Vitamin A 2%, vitamin C 0%, calcium 4%, iron 4%.

From the label.

What it is

Portuguese style smoked pork sausage, paprika and garlic forward, milder than chourico. Fully cooked, so it slices straight into kale soup or onto a roll.

How to cook it

Fully cooked, heat and serve. Keep refrigerated.

Ingredients

CONTAINS: MILK (nonfat dry milk). Gluten free mark on the label. No MSG. Pork, water, salt, contains less than 2% of vinegar, dextrose, nonfat dry milk, paprika, spices, garlic powder, ascorbic acid (vitamin C), sodium nitrite.

Nutrition

Per 2 oz (56 g), 40 servings per container: 180 cal. Total fat 15 g (19% DV), sat fat 5 g (25%), trans 0 g. Cholesterol 40 mg (13%). Sodium 570 mg (25%). Total carb 1 g (0%), fiber 0 g, total sugars 1 g incl. 1 g added (2%). Protein 9 g. Vitamin D 0%, calcium 2%, iron 6%, potassium 4%.

From the label.

What it is

Pork and beef knackwurst, traditional German recipe, fully cooked. The pork option next to the all-beef Old Neighborhood one.

How to cook it

Fully cooked, ready to eat. Heat through in simmering water or on the grill. Keep refrigerated.

Ingredients

Pork, water, beef, contains 2% or less salt, spices, sodium phosphate, dextrose, flavorings, oleoresin paprika, sodium erythorbate, sodium nitrite. No allergen statement on the label. No milk, wheat or soy listed, unlike the Old Neighborhood beef knockwurst.

Nutrition

No nutrition panel on the binder page.

Typical USDA values for this cut, not measured on this package.

What it is

House made sweet Italian pork sausage, loose in the case. Fennel and black pepper, no heat, Legg's Blend 101.

Ingredients

House made. Pork plus Legg's Sweet Italian Sausage Seasoning, Blend 101, which is salt, spices (including fennel and black pepper), sugar. No wheat, milk or soy in the seasoning. Confirm nothing else goes in the mix.

Nutrition

No nutrition for the finished sausage. Seasoning panel only: per 2 oz of meat (1.1 g seasoning), 0 cal, sodium 290 mg (13%), everything else 0.

Typical USDA values for this cut, not measured on this package.

What it is

Salt-cured pork fat. For baked beans, chowder, and greasing a pan for fried fish.

What it is

Cured and smoked beef, usually from the navel (belly) or brisket.

How to cook it

Lower and slower than pork bacon or it toughens. Oven at 375 on a rack works well.

What it tastes like

Leaner and chewier than pork bacon; somewhere between bacon and pastrami.

People often ask

For people who don't eat pork or want less fat.

What it is

Hardwood smoked bacon rubbed with black pepper, made with real Vermont maple syrup.

Ingredients

Cured with water, brown sugar, salt, flavor (propylene glycol, water, corn syrup, natural and artificial flavor, maple syrup and caramel color), sodium phosphates, sodium erythorbate, sodium nitrite. No allergen statement on the label. The printed label misspells two items as PROPULENE GLYCOL and CARMEL COLOR.

Nutrition

Per 2 pan-fried slices (23 g): 120 cal. Total fat 9 g (12% DV), sat fat 3.5 g (18%), trans not listed. Cholesterol 30 mg (10%). Sodium 440 mg (19%). Total carb 1 g (0%), fiber not listed, total sugars 1 g incl. 1 g added (2%). Protein 8 g (16%). Potassium 90 mg (2%). Vitamin D, calcium and iron not listed.

From the label.

What it is

Bacon made from the shoulder (cottage bacon) rather than the belly. Leaner, rounder slices.

What it is

Slab bacon, sliced. Short, lean cure with no sugar-forward flavoring, which is why it reads plainer than the maple bacons.

Ingredients

Cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite. No allergen statement on the label.

Nutrition

Per 2 pan-fried slices (14 g): 70 cal. Total fat 6 g (8% DV), sat fat 2 g (10%), trans 0 g. Cholesterol 35 mg (12%). Sodium 400 mg (17%). Total carb 0 g (0%), fiber 0 g, total sugars 0 g. Protein 4 g (8%). Calcium 0 mg (0%), iron 0.4 mg (2%). Vitamin D and potassium not listed.

From the label.

What it is

Cured and smoked bone-in pork chops, water added. Ham-like flavor, lean, needs a full cook.

How to cook it

Ready to cook, not ready to eat: smoked but the label says cook to 160F internal minimum. Keep refrigerated or frozen.

Ingredients

Pork, cured with water, salt, dextrose, sodium phosphate, sodium erythorbate, sodium nitrite. No allergen statement on the label. Water added.

Nutrition

Per 4 oz portion (112 g), servings per container varies. Old-format panel: 130 cal, 40 from fat. Total fat 4.5 g (7% DV), sat fat 1.5 g (8%), trans 0 g. Cholesterol 50 mg (16%). Sodium 440 mg (18%). Total carb 3 g (1%), fiber 0 g, sugars 3 g. Protein 18 g. Vitamin A 2%, vitamin C 10%, calcium 4%, iron 4%.

From the label.

What it is

For pea soup, collards, beans.

What it is

All-beef franks, sold loose from the case.

How to cook it

Simmer, grill, or griddle. Already cooked; just heat through.

People often ask

All beef vs the red snappers: snappers (Jordan's, Kirschner's, W.A. Bean) are the Maine pork-and-beef dog in a red natural casing. All beef is for people avoiding pork.

What it is

Bright red natural lamb casing frankfurters from W.A. Bean & Sons in Bangor, the classic Maine red snapper. Fully cooked, vacuum packed on a tray.

How to cook it

Fully cooked. Boil, steam or grill until hot, split-top bun, then argue about mustard vs ketchup.

What it tastes like

Classic snappy natural-casing frank, mild, the casing pops when you bite it.

People often ask

The red hot dog with the snap. Natural lamb casing, pork and beef, fully cooked, gluten free per the label. The color is Red #3 and Red #40 and the snap is the lamb casing.

Worth knowing

Red snappers are the Maine hot dog. Bean's has been making them in Bangor since 1860, and the bright red casing is what separates a Maine dog from everyone else's.

Ingredients

CONTAINS MUSTARD. Gluten free badge on the label. Pork and beef, water, sodium lactate, corn syrup, salt, spices, mustard, sodium phosphate, onion powder, sodium diacetate, sodium erythorbate, garlic powder, sodium nitrite, FD&C Red #3, Red #40, in natural lamb casings. Artificially colored.

Nutrition

Per 1 frank (1.75 oz / 50 g), from the label: 140 cal (110 from fat). Total fat 12 g (18% DV), sat fat 4.5 g (23%), trans 0 g. Cholesterol 30 mg (10%). Sodium 530 mg (22%). Total carb 2 g (1%), fiber 0 g, sugars 0 g. Protein 6 g. Vit A 0%, vit C 0%, calcium 2%, iron 2%.

From the label.

What it is

House-made beef pot pie, raw and ready to bake, full size.

People often ask

Sold raw, bake at home.

Worth knowing

Made in house.

What it is

House-made tourtiere, a French Canadian spiced pork pie, raw and ready to bake.

People often ask

Tourtiere is the French Canadian Christmas pie, spiced ground pork in a double crust.

Worth knowing

Made in house. Tourtiere is the Acadian and Quebecois holiday meat pie, big in this part of Maine.

What it is

Marrow bones, knuckles, joints. For stock, bone broth, roasted marrow, dogs.

How to cook it

Broth: roast bones at 400 for 40 min, simmer 12 to 24 hours with onion, carrot, celery, and a splash of vinegar, skim. Marrow: canoe-cut bones, 450 for 15 min, spread on toast with parsley and salt.

What it tastes like

Marrow is rich and buttery. Broth is as good as the simmer is long.

People often ask

Bone broth is just stock simmered longer for more gelatin.

Worth knowing

Marrow bones were a fine-dining item in Victorian England, eaten with a special long spoon.

Try this

Roasted marrow bones with parsley, shallot, caper salad and grilled bread.

From the shank and tail. See it on the chart.

What it is

Frozen pork bones for stock.

What it is

Uncooked breaded chicken breast nugget with a rice and corn flour breading instead of wheat. The gluten free option if we carry it.

How to cook it

Uncooked. The maker specifies 170F internal, which is higher than the usual 165F for chicken. Bake: 375F, spread frozen on a sheet, 25 to 30 minutes. Pan fry: 1/8 inch vegetable oil over medium heat, 10 to 12 minutes, turning at 5 to 6 minutes, golden brown both sides.

Ingredients

Contains egg. Gluten free. Chicken breast meat, marinated in water and sea salt. Breaded with rice flour, water, yellow corn flour, sea salt, xanthan gum, dried whole eggs, yeast, cane sugar, black pepper, onion powder, garlic powder. Flash fried in organic expeller pressed soybean oil to set the breading.

Nutrition

Serving size not shown, cut off at the top of the printout. Old-format panel: 190 cal, 60 from fat. Total fat 6 g (9% DV), sat fat 1 g (5%), trans 0 g. Cholesterol 50 mg (17%). Sodium 400 mg (17%). Potassium 330 mg (9%). Total carb 13 g (4%), fiber 1 g (4%), sugars 2 g. Protein 20 g. Vitamin A not listed, vitamin C 4%, calcium 0%, iron 4%.

From the label.

What it is

Uncooked breaded whole chicken breast tender, rice and corn flour breading instead of wheat. Whole muscle, not formed.

How to cook it

Uncooked. The maker specifies 170F internal, higher than the usual 165F. Bake: 375F, spread frozen on a sheet, 25 to 30 minutes. Pan fry: 1/8 inch vegetable oil over medium heat, 10 to 12 minutes, turning at 5 to 6 minutes.

Ingredients

Contains egg. Gluten free. Chicken breast meat tenders, marinated in water and sea salt. Breaded with rice flour, water, yellow corn flour, sea salt, xanthan gum, dried whole eggs, yeast, cane sugar, black pepper, onion powder, garlic powder. Flash fried in organic expeller pressed soybean oil to set the breading.

Nutrition

Serving size not shown, cut off at the top of the printout. Old-format panel: 190 cal, 50 from fat. Total fat 6 g (9% DV), sat fat 1 g (5%), trans 0 g. Cholesterol 45 mg (15%). Sodium 390 mg (16%). Potassium 350 mg (10%). Total carb 14 g (5%), fiber 1 g (4%), sugars 2 g. Protein 19 g. Vitamin A not listed, vitamin C 2%, calcium 0%, iron 0%.

From the label.

What it is

Frozen blueberries, bagged.

What it is

Breaded chicken breast stuffed with ham and swiss, frozen, ready to cook. Sold in pieces, the panel counts 3 pieces to a serving.

How to cook it

Ready to cook from frozen. Cook to 165F internal.

Ingredients

Contains Egg, Milk, Wheat. Chicken breast with rib meat, ham (pork cured with water, 2% or less of salt, sodium phosphates, brown sugar, sodium erythorbate, dextrose sugar, sodium nitrate, natural flavorings), swiss cheese (milk, cheese culture, enzymes, salt), panko bread crumbs (wheat flour, cane sugar, yeast, sea salt), milk and vitamin D3, water, tempura flour (wheat flour, rice flour, corn starch), leavening (sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate), cream cheese (pasteurized cultured milk and cream, salt, guar gum, carob bean gum), cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), low-moisture part-skim mozzarella (pasteurized part-skim milk, cheese cultures, salt, enzymes), modified food starch, and 2% or less of garlic, white wine (wine, salt, sulfites), sea salt, Romano cheese, parmesan cheese, butter, enriched wheat flour, liquid whole eggs (whole egg, citric acid, water), onion, yellow corn meal, spices, whey protein concentrate, olive oil, brown sugar.

Nutrition

Per 3 pieces (85 g): 160 cal. Total fat 7 g (9% DV), sat fat 4 g (20%), trans 0 g. Cholesterol 40 mg (13%). Sodium 470 mg (20%). Total carb 14 g (5%), fiber 0 g, total sugars 1 g. Protein 12 g (24%). Vitamin D, calcium, iron and potassium not listed.

From the label.

What it is

Fully cooked, pre-browned skinless breakfast sausage links, 0.8 oz each, frozen. The diner style link.

How to cook it

Fully cooked and browned, heat and serve. No heating instructions on the binder page. Keep frozen.

Ingredients

Pork, water, salt, spices, dextrose, BHT, citric acid, propyl gallate. No allergen statement on the label. BHT, citric acid and propyl gallate added to protect flavor.

Nutrition

No nutrition panel on the binder page.

Typical USDA values for this cut, not measured on this package.

What it is

Breaded cream cheese stuffed jalapeño poppers, frozen, fry to serve. Wheat and milk are the allergens to know.

How to cook it

Must be cooked. Deep fry from frozen at 350F for 2.5 to 3 minutes. Keep frozen.

Ingredients

ALLERGENS: Contains wheat, milk. Jalapeño peppers (peppers, water, acetic acid, salt and sodium benzoate [added as a preservative]), cream cheese (pasteurized milk and cream, salt, carob bean gum, guar gum, cheese culture), water, wheat flour, yellow corn flour, modified corn starch, dehydrated potatoes (potatoes, mono and diglycerides, dextrose), salt, dextrose, leavening (sodium acid pyrophosphate, sodium bicarbonate), soybean oil, sugar, yeast, yellow corn flour, sunflower oil, spice, extractives of paprika, extractives of turmeric, paprika and annatto, whey.

Nutrition

No nutrition panel on the front of the binder page. One appears to be printed on the back.

Typical USDA values for this cut, not measured on this package.

What it is

Fully cooked plain oven-roasted chicken wing sections, frozen, unsauced.

How to cook it

Fully cooked, heat from frozen. Conventional oven 475F: 10 to 12 minutes on a baking sheet. Convection 400F: 10 to 12 minutes. Deep fry 350F: 3 minutes 30 seconds.

Ingredients

Chicken wing sections, water, contains 2% or less of salt, modified corn starch, maltodextrin, sodium phosphates, dextrose, natural flavor. No allergen statement on the label. No wheat listed, but no gluten free claim either.

Nutrition

Per 3 pieces (about 98 g, the serving size is partly cut off), about 30 servings per container: 180 cal. Total fat 13 g (16% DV), sat fat 3 g (15%), trans 0 g. Cholesterol 85 mg (28%). Sodium 1040 mg (45%). Total carb 2 g (1%), fiber 0 g, total sugars 0 g incl. 0 g added. Protein 13 g. Vitamin D 0 mcg (0%), calcium 10 mg (0%), iron 0 mg (2%), potassium 143 mg (4%).

From the label.

What it is

Fully cooked 2 oz pork breakfast sausage patties, frozen, no preservatives. The clean-label option next to the Farmland links.

How to cook it

Fully cooked, heat and serve. No heating instructions on the binder page. Keep frozen.

Ingredients

Pork, water, salt, spices, sugar, dextrose, natural flavoring, lime juice concentrate. No allergen statement on the label. Labeled 100% natural, no preservatives, minimally processed, no artificial ingredients.

Nutrition

Per 1 patty (56 g), about 80 servings per container: 230 cal. Total fat 22 g (28% DV), sat fat 8 g (40%). Cholesterol 45 mg (15%). Sodium 380 mg (17%). Total carb 0 g (0%). Protein 7 g. Iron 0.4 mg (2%), potassium 94 mg (2%). Not a significant source of trans fat, fiber, sugars, added sugars, vitamin D or calcium.

From the label.

What it is

Fully cooked breaded chicken breast tender fritter, plain homestyle breading. Wheat only on allergens, no soy, no egg.

How to cook it

Fully cooked. Conventional oven: 400F on a baking sheet, 20 to 25 minutes.

Ingredients

CONTAINS: WHEAT. Chicken breast tenders, water, bleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour, contains 2% or less of modified food starch, salt, spices, yellow corn flour, yeast, sugar, onion powder, garlic powder, dextrose, sodium phosphates, spice extractives, extractives of paprika, leavening (sodium acid pyrophosphate, sodium bicarbonate), carrageenan.

Nutrition

No nutrition panel on the case label.

Typical USDA values for this cut, not measured on this package.

What it is

Fully cooked 1 oz beef and pork meatballs with romano and ricotta in the mix, oven baked and frozen. Italian style, meant for sauce.

How to cook it

Fully cooked, heat to 165F internal. Bake: 350F, frozen, single layer on a shallow pan, 25 to 30 minutes or until hot. Stovetop: frozen meatballs in sauce in a large covered saucepan, medium heat, 25 to 30 minutes, stirring occasionally.

Ingredients

CONTAINS: MILK, WHEAT, SOY. Beef, pork, water, romano cheese (cultured cow's milk, enzymes, salt), textured soy flour, bread crumbs (bleached wheat flour, salt, dextrose, yeast), seasoning (salt, dried garlic, spice, dried parsley, brown sugar, cottonseed oil, disodium inosinate and disodium guanylate, citric acid, BHA, BHT), ricotta cheese (whey, whole milk, cream, vinegar), caramel color. Citric acid, BHA and BHT added to protect flavor.

Nutrition

Per 3 meatballs (85 g), about 53 servings per container. Old-format panel: 240 cal, 170 from fat. Total fat 19 g (29% DV), sat fat 7 g (35%), trans fat 0.5 g, polyunsaturated 1.5 g, monounsaturated 9 g. Cholesterol 45 mg (15%). Sodium 580 mg (24%). Potassium 220 mg (6%). Total carb 5 g (2%), fiber 1 g (4%), sugars 1 g. Protein 11 g. Vitamin A 2%, vitamin C 2%, calcium 4%, iron 10%.

From the label.

What it is

Frozen cabbage and pork egg roll, the standard Chinese-American takeout style, with textured soy protein cut into the pork.

How to cook it

Heat to 160F internal. Deep fryer 350F: 6 to 7 minutes thawed, 8 to 9 frozen. Conventional oven 400F: 15 to 17 minutes thawed, 25 to 27 frozen. Convection 350F: 12 to 13 thawed, 15 to 16 frozen. Refrigerate or discard unused portion.

Ingredients

CONTAINS: WHEAT, SOY, FISH (ANCHOVY) AND EGGS. The fish is not obvious for an egg roll, flag it for anyone with a fish allergy. Also contains MSG. Cabbage, enriched flour ([bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], malted barley flour), pork, water, carrots, celery, textured soy protein (textured soy flour, zinc oxide, niacinamide, ferrous sulfate, copper gluconate, vitamin A palmitate, calcium pantothenate, thiamine mononitrate, pyridoxine hydrochloride, riboflavin, cyanocobalamin), yellow onion, enriched durum flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), contains 2% or less of salt, sugar, monosodium glutamate, vegetable oil, anchovy fish extract, wheat gluten, spice, dried whole eggs, cornstarch. Fried in vegetable oil.

Nutrition

Per 1 egg roll (85 g): 180 cal. Total fat 9 g (12% DV), sat fat 2.5 g (12%), trans and cholesterol not listed. Sodium 480 mg (20%). Total carb 19 g (7%), fiber 2 g (7%), total sugars 2 g (4%) incl. 1 g added (2%). Protein 7 g (14%). Vitamin D 0 mcg (0%), iron 1.7 mg (9%), calcium 29.8 mg (2%), potassium 239.7 mg (5%). Vitamin C and phosphorus not listed.

From the label.

What it is

Frozen egg roll filled with sliced beef steak, mozzarella and onion, in a wheat wrapper. Fry and serve appetizer.

How to cook it

Heat to 165F internal. Deep fry (recommended): 350F, 5 to 6 minutes from frozen, 4 to 5 semi-thawed. Bake: 375F conventional 18 to 20 minutes turning once, or convection 375F 14 to 16 minutes turning once.

Ingredients

CONTAINS: MILK, SOY, WHEAT. Filling: fully cooked sliced beef steak [beef, water, dextrose, modified corn starch, sodium phosphates, salt, autolyzed yeast, hydrolyzed corn protein, natural flavorings, coated with dextrose, sodium citrate, salt, caramel color, sodium diacetate, spices, flavoring (garlic & onion powders), paprika, hydrolyzed corn protein, maltodextrin, grill flavor (from sunflower oil, modified corn starch, corn syrup solids, natural smoke flavor, guar gum)], water, whole milk low moisture mozzarella cheese [(pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor)], onions, textured soy flour [soy flour, caramel color], soybean oil, contains 2% or less of modified corn starch, onion and garlic powder, salt, spice. Wrappers: wheat flour, water, salt, and corn starch. Cooked in vegetable oil.

Nutrition

Per 1 egg roll (70 g), 60 servings per container: 180 cal. Total fat 7 g (9% DV), sat fat 2.5 g (13%), trans 0 g. Cholesterol 10 mg (3%). Sodium 450 mg (20%). Total carb 20 g (7%), fiber 1 g (4%), total sugars 1 g incl. 0 g added. Protein 7 g (10%). Vitamin D 0 mcg (0%), calcium 50 mg (4%), iron 1 mg (4%), potassium 140 mg (2%).

From the label.

What it is

Fully cooked breaded chicken breast patty with rib meat. Soy protein is worked into the meat block, so it is a formed patty rather than a whole muscle fillet.

How to cook it

Fully cooked, heat from frozen to 165F internal. Conventional oven: 375F, single layer on an ungreased pan, uncovered, 20 minutes. Convection oven: 375F, 10 minutes. Deep fry: 350F, 2 minutes 45 seconds.

Ingredients

CONTAINS: SOY, WHEAT. Also contains celery extractives. Chicken breast with rib meat, water, vegetable protein product (isolated soy protein, lecithin, magnesium oxide, zinc oxide, niacinamide, ferrous sulfate, vitamin B12, copper gluconate, vitamin A palmitate, calcium pantothenate, pyridoxine hydrochloride, thiamine mononitrate, and riboflavin), seasoning (salt, onion powder, modified corn starch, natural flavoring), sodium phosphates. Battered and predusted with: enriched bleached wheat flour (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, modified corn starch, salt, spices, dextrose, dried garlic, paprika and annatto extracts, xanthan gum, natural extractives of celery with natural flavor. Breaded with: enriched bleached wheat flour, enriched wheat flour, salt, spices, soybean oil, dextrose, dried garlic, paprika and annatto, extractives of paprika. Breading set in vegetable oil.

Nutrition

Per 1 piece (102 g), about 44 servings per container: 250 cal. Total fat 14 g (18% DV), sat fat 3.5 g (17%), trans 0 g. Cholesterol 35 mg (11%). Sodium 620 mg (27%). Total carb 15 g (6%), fiber less than 1 g (2%), total sugars 0 g incl. 0 g added. Protein 15 g. Vitamin D 0.3 mcg (2%), calcium 20 mg (2%), iron 2 mg (10%), potassium 250 mg (5%).

From the label.

What it is

Frozen pizza dough balls in bags, sold each.

People often ask

Thaw in the fridge overnight and let it come up to room temp before stretching.

Ingredients

Not readable. Contains wheat by definition, check the bag for anything else.

What it is

Frozen plantains, 6 lb bag.

People often ask

Fry from frozen for tostones or maduros depending on ripeness.

What it is

Frozen McCain potato cakes, hash brown style patties with onion and parsley. Fry or bake from frozen.

How to cook it

Cook from frozen, do not thaw. Deep fry: 350F, 1.75 to 2.25 minutes, one third basket (1 lb) at a time. Convection oven: preheat 425F, spread evenly on a baking pan, 6 to 9 minutes turning once. Cook to light golden, do not overcook. Must be fully cooked for food safety.

Ingredients

PARTIAL, the right edge of the ingredient panel is cut off in the binder photocopy. Readable: potatoes, vegetable oil (contains one or more of canola, soybean, cottonseed, sunflower, corn), dehydrated potato flakes (potatoes, mono- and diglycerides, sodium acid pyrophosphate to maintain color, citric acid to maintain freshness), contains 2% or less of corn starch, dehydrated onion, dehydrated parsley, dextrose, garlic powder, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), malic acid, modified cellulose, potato starch (modified), salt, sodium acid pyrophosphate added to maintain color, sodium citrate, spices, xanthan gum. No allergen statement visible on the photocopy. Do not read this list to a customer as complete.

Nutrition

No nutrition panel on the binder page.

Typical USDA values for this cut, not measured on this package.

What it is

Randomly cut Maine potato wedges in a light crispy batter coat, frozen. Battered, so they hold crisp longer than a plain fry.

Ingredients

CONTAINS: WHEAT. Not gluten free, the batter is wheat flour and malted barley. Potato, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, rice flour, salt, sodium acid pyrophosphate, sodium bicarbonate, xanthan gum, soybean oil and/or cottonseed oil.

Nutrition

Per 3 oz (83 g), 160 servings per container: 180 cal. Total fat 10 g (15% DV), sat fat 2 g (10%), trans 0 g. Cholesterol 0 mg (0%). Sodium 510 mg (21%). Total carb 20 g (7%), fiber 2 g (8%), total sugars 0 g incl. 0 g added. Protein 3 g. Vitamin D 0 mcg (0%), calcium 0 mg (0%), iron 1 mg (4%), potassium 458 mg (10%).

From the label.

What it is

Frozen raspberries, bagged.

What it is

Fully cooked spicy breaded chicken tender fritter with rib meat. Portioned, so pieces are a consistent size. At 970 mg sodium per two pieces it is the saltiest thing in the frozen chicken section.

How to cook it

Fully cooked, portioned. Convection oven: 375F from frozen, single layer on a lined sheet pan on a wire rack, 9 to 10 minutes. Hold uncovered on a wire rack above 135F in dry heat.

Ingredients

CONTAINS: WHEAT. No soy, unlike the Tyson golden crispy tenders. Portioned chicken tenders with rib meat, water, seasoning (salt, dried garlic, corn starch, maltodextrin, dried onion, sugar, dextrose, 2% or less natural flavors), sodium phosphates, salt, modified food starch. Breaded with: wheat flour, water, salt, modified wheat starch, spices, bleached wheat flour, leavening (sodium acid pyrophosphate, sodium bicarbonate), yellow corn flour, wheat gluten, extractives of paprika, annatto and turmeric, dextrose, spice extractive, caramel color. Breading set in vegetable oil.

Nutrition

Per 2 pieces (112 g), about 40 servings per container: 280 cal. Total fat 15 g (19% DV), sat fat 2.5 g (13%), trans 0 g. Cholesterol 50 mg (17%). Sodium 970 mg (42%). Total carb 16 g (6%), fiber 1 g (4%), total sugars 0 g incl. 0 g added. Protein 21 g (42%). Vitamin D 0 mcg (0%), calcium 20 mg (2%), iron 1 mg (6%), potassium 310 mg (6%).

From the label.

What it is

Frozen straight cut french fries from McCrum in Washburn, Maine. Plain potatoes and oil, no batter coating.

How to cook it

Keep frozen until ready to use. Deep fry: basket half full (about 1.5 lb), 350F, 3.5 minutes or until golden brown. Oven: 400F, single layer on a tray, 15 minutes, flip, then another 5 to 10 minutes.

Ingredients

Potatoes, vegetable oil (contains one or more of: canola, soybean, cottonseed, sunflower, corn), contains 2% or less of salt, dextrose, sodium acid pyrophosphate (added to maintain color). No allergen statement on the label. Soybean oil is a possible oil, which some soy-allergic customers ask about.

Nutrition

No nutrition panel on the binder page.

Typical USDA values for this cut, not measured on this package.

What it is

Frozen McCain sweet potato fries with a light starch coating that holds them crisp. Fry or bake from frozen.

How to cook it

Cook from frozen, do not thaw. Deep fry: 350F, 2.75 to 3.25 minutes, one third basket (1.5 lb) at a time. Convection oven: 425F, 28 to 32 minutes turning once, spread evenly, 15 to 20 lb across 5 pans for a full oven. Cook to light golden, do not overcook. Must be fully cooked for food safety.

Ingredients

Sweet potatoes, vegetable oil (contains one or more of canola, soybean, cottonseed, sunflower, corn), corn starch (modified), potato starch (modified), contains 2% or less of baking soda, dextrin, extractives of paprika and turmeric (color), fiber (pea, oat, corn), molasses powder (refiners syrup, molasses), rice flour, salt, sodium acid pyrophosphate (maintains natural color and leavening), sugar, xanthan gum. No allergen statement on the photocopy. Rice flour coating, no wheat listed, but there is no gluten free claim on the label.

Nutrition

No nutrition panel on the binder page.

Typical USDA values for this cut, not measured on this package.

What it is

Raw battered chicken breast nugget, ice glazed, cooked from frozen. Battered rather than breaded, so it fries up smoother and puffier than a crumb coating.

How to cook it

Uncooked, must be cooked to 165F internal on a thermometer. Deep fry: preheat oil to 350F, drop from frozen, do not overpack the basket, 3 to 4 minutes shaking occasionally. Hold on a sheet pan uncovered on a wire rack above 135F in dry heat.

Ingredients

CONTAINS: WHEAT. Also contains celery (in the vegetable stock), which is not a US declarable allergen but matters to some customers. Boneless chicken breast with rib meat, water, seasoning [chicken broth powder (chicken broth, salt, flavorings), salt, sugar, vegetable stock (carrot, onion, celery), maltodextrin, garlic powder, and flavors], salt, sodium phosphates. Battered with: water, yellow corn flour, bleached wheat flour, modified corn starch, salt, spices, leavening (sodium bicarbonate, sodium aluminum phosphate), dextrose, wheat starch, onion powder, extractives of turmeric, spice extractive. Predusted with: wheat flour, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), salt, spices, calcium lactate. Battered with: water, bleached wheat flour, yellow corn flour, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), spice. Breading set in vegetable oil.

Nutrition

Per 6 pieces (119 g): 270 cal. Total fat 18 g (23% DV), sat fat 3.5 g (18%), trans 0 g. Cholesterol 40 mg (13%). Sodium 620 mg (27%). Total carb 13 g (5%), fiber 0 g, total sugars 0 g. Protein 14 g (28%). Vitamin D, calcium, iron and potassium not listed.

From the label.

What it is

Fully cooked breaded chicken tenderloin fritter. Whole tenderloin under the breading, and at 700 mg sodium per two pieces it is the saltiest of the frozen chicken in the binder so far.

How to cook it

Fully cooked. Convection oven: 375F from frozen, single layer on a lined sheet pan on a wire rack, 13.5 to 14.5 minutes. Deep fry: 350F from thawed, 5 minutes, shaking the basket occasionally, do not overpack. Hold uncovered on a wire rack above 135F.

Ingredients

CONTAINS: SOY, WHEAT. Also contains celery (in the vegetable stock). Chicken breast tenderloins, water, seasoning (salt, flavors, maltodextrin, sugar, vegetable stock (carrot, onion, celery), garlic powder), modified food starch, sodium phosphates, soy protein concentrate. Breaded with: bleached wheat flour, water, wheat flour, salt, sugar, wheat gluten, leavening (sodium bicarbonate, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate), dextrose, yellow corn flour, yeast extract, onion powder, yeast, extractives of paprika, annatto, and turmeric, garlic powder, spice, disodium inosinate and disodium guanylate. Breading set in vegetable oil.

Nutrition

Per 2 pieces (112 g), about 40 servings per container: 280 cal. Total fat 14 g (18% DV), sat fat 2.5 g (13%), trans 0 g. Cholesterol 50 mg (17%). Sodium 700 mg (30%). Total carb 17 g (6%), fiber 1 g (4%), total sugars 1 g incl. 0 g added. Protein 21 g (42%). Vitamin D 0 mcg (0%), calcium 20 mg (2%), iron 1 mg (6%), potassium 180 mg (4%).

From the label.

What it is

Vegan, gluten-free veggie burger from Wells, Maine: onion, pepper, basil and pumpkin seed in a rice-crumb base.

How to cook it

Pan, stovetop, oven at 350F, or air fryer. From frozen about 6 minutes per side, from thawed about 3 minutes per side, until lightly browned or 165F internal. Use within 4 days of thawing.

Ingredients

Vegan, gluten-free, nut-free, soy-free per the label. Produced on dedicated equipment but in a facility with wheat, soy and tree nuts present. Onions, green peppers, gluten-free breadcrumbs (rice flour, water, pepper, salt, garlic salt, yeast, oregano, basil, parsley, cane sugar), basil, nutritional yeast, raw pumpkin seeds, garlic, garlic powder, xanthan gum (E415), salt, black pepper.

Nutrition

No nutrition panel on the case label.

Typical USDA values for this cut, not measured on this package.

What it is

Vegan, gluten-free quinoa and vegetable burger from Wells, Maine, with sunflower seeds. Firmer, grainier patty than the garlic pesto one.

How to cook it

No cooking instructions on this label.

Ingredients

Vegan, gluten-free, nut-free, soy-free per the label. Produced on dedicated equipment but in a facility with wheat, soy and tree nuts present. Red quinoa, gluten-free (rice flour) breadcrumbs, carrots, onions, green peppers, red peppers, celery, tomato, sunflower seeds, garlic, spices. Contains celery.

Nutrition

No nutrition panel on the case label.

Typical USDA values for this cut, not measured on this package.

What it is

Fully cooked buffalo-style chicken wing sections in a vinegar hot sauce coating, frozen. Medium heat, the classic bar wing.

How to cook it

Fully cooked, heat to 140F minimum. Conventional oven 400F: 18 to 20 minutes from frozen, 8 to 10 thawed. Convection 375F: 8 to 10 minutes from frozen. Microwave: 1 to 1.5 minutes high from frozen, turn, 2 more minutes. Pizza oven 400F: 8 to 10 minutes from frozen.

Ingredients

CONTAINS: WHEAT. Chicken wing sections, water, wheat flour, modified food starch, sodium phosphates, salt, seasoning (salt, oil of garlic). Coated with: hot sauce (fresh red ripe peppers, distilled vinegar, salt), water, soybean oil, chili pepper, cellulose gum, modified corn starch, salt and spice extractives. Blanched in vegetable oil.

Nutrition

Per 4 pieces (96 g), about 32 servings per container. Old-format panel: 220 cal, 130 from fat. Total fat 15 g (23% DV), sat fat 3.5 g (18%), trans 0 g, polyunsaturated 3.5 g, monounsaturated 6 g. Cholesterol 110 mg (37%). Sodium 560 mg (23%). Total carb 1 g (0%), fiber 0 g, sugars 0 g. Protein 20 g (40%). Vitamin A 0%, vitamin C 0%, calcium 0%, iron 0%.

From the label.

What it is

Loose red apples, sold by the piece from a barrel on the island.

What it is

Potatoes in brown paper bags, stacked on the floor under the produce island.

What it is

Loose yellow onions, sold by the piece from the island rack.

What it is

Loose red onions, sold by the piece from the island rack.

What it is

Loose russet baking potatoes, sold by the piece from the island rack.

What it is

Loose sweet potatoes, sold by the piece from the island rack.

What it is

Louisiana Cajun seasoning in an 8 oz (227 g) cardboard shaker can with a yellow flip lid. Pink label with a bridge over the Atchafalaya River.

What it tastes like

Salty, peppery Cajun all-purpose blend.

People often ask

Cajun seasoning options on the wall: this one from Louisiana, or the Emery's house-label Gourmet Cajun spice.

Ingredients

Not readable, on the back of the can.

What it is

Maine hot sauce, 5 oz (147 mL) glass bottle with a black cap. Red-orange sauce, red label with an angry cartoon mascot.

What it tastes like

Red chili sauce, the 'angry' one. Heat level not stated on the front.

People often ask

More bottles behind may be other flavors.

Ingredients

Not readable. Full list needs the back label.

What it is

Maine hot sauce, 5 oz (147 mL) glass bottle with a black cap. Purple sauce, label mascot is a flaming blueberry.

What it tastes like

Sweet blueberry with heat, the Maine one to point tourists at. Deep purple sauce.

People often ask

More bottles behind may be other flavors.

Ingredients

Not readable. Full list needs the back label.

What it is

Maine hot sauce, 5 oz (147 mL) glass bottle with a black cap. Orange sauce, label mascot is an angry hop cone.

What it tastes like

Habanero heat with hops, the hoppy IPA-style one. Orange sauce.

People often ask

More bottles behind may be other flavors.

Ingredients

Not readable. Full list needs the back label.

What it is

Maine hot sauce, 5 oz (147 mL) glass bottle with a black cap. Green sauce, label mascot is an angry pickle.

What it tastes like

Green jalapeno heat with dill pickle brine. Green sauce.

People often ask

More bottles behind may be other flavors.

Ingredients

Not readable. Full list needs the back label.

What it is

The Original Bakewell Cream, a leavening agent for better baking. Blue and yellow 8 oz (224 g) can with a pull lid, measured by weight not volume.

People often ask

Is it baking powder? Not quite. It is the acid half, used with baking soda in place of cream of tartar. The classic Maine biscuit recipe is printed on the can.

Worth knowing

Invented in Bangor during WWII when cream of tartar was hard to get, and it has been the secret to tall Maine biscuits ever since.

Try this

The biscuit recipe on the can, from the widely printed version (verify against the can before quoting): 4 cups flour, 4 tsp Bakewell Cream, 2 tsp baking soda, 1 tsp salt, 1/2 cup cold shortening or butter, 1 1/2 cups milk. Mix, pat out, cut, bake at 475 for 5 minutes, then turn the oven off and leave them in 5 to 10 minutes until golden.

What it is

Light Acadian buckwheat flour from northern Maine, 3 lb bag, certified gluten free. The flour for ployes.

Ingredients

Buckwheat flour. Certified gluten free (GFCO mark), non-GMO, kosher pareve, no additives or preservatives per the bag.

What it is

French Acadian buckwheat pancake and flatbread mix from northern Maine, the smaller 1.5 lb (24 oz) bag in the tan paper sack. Bag calls it a crepelike pancake / flat bread mix. Just add water.

People often ask

Same mix as the 2.5 lb bag.

Ingredients

Front of bag: no eggs, milk, sugar or oil (Heart Smart Food banner). Kosher pareve (EK, KP 134). Traditionally buckwheat plus wheat flour, so treat it as containing wheat until the back panel says otherwise.

What it is

French Acadian buckwheat pancake and flatbread mix from northern Maine, 2.5 lb bag. Just add water.

Ingredients

Front of bag: no eggs, milk, sugar or oil (Heart Smart Food banner). Kosher pareve. Contains wheat unless the bag says otherwise, ployes mix is traditionally buckwheat plus wheat flour, check the back panel before calling it gluten free.

What it is

Carrabassett's medium-dark blend of African and Central/South American beans, 12 oz drip grind. Their best-known one.

What it is

Arabica coffee with blueberry flavor, 12 oz drip grind. Flavored, not a fruit-infused bean.

What it is

Arabica coffee with caramel nut flavor, 12 oz drip grind.

What it is

Carrabassett's flavored Jamaica Me Crazy, 12 oz drip grind.

What it is

Arabica coffee with maple walnut flavor, 12 oz drip grind.

What it is

Carrabassett's Rooster, 12 oz drip grind. Roast level not readable in the photo.

What it is

Carrabassett's decaf blend, 12 oz drip grind.

What it is

Carrabassett's light roast breakfast blend, 12 oz drip grind.

What it is

Arabica coffee with toasted pecan flavor, 12 oz drip grind.

What it is

Crosby's fancy grade molasses, 100% pure, 1 gallon brown plastic jug.

People often ask

Fancy molasses is the lightest, sweetest grade (not blackstrap). Gallon jug for baked beans, brown bread and gingerbread season. Crosby's is the New Brunswick brand every Maine grandmother used.

Worth knowing

Crosby's has been importing and bottling molasses in Saint John, New Brunswick since 1879; it is the molasses in most old Maine bean recipes.

Ingredients

Label: 100% pure molasses, no preservatives, gluten free, non-GMO. No allergens.

What it is

Small-batch BBQ sauce in a 15 oz (426 g) brown glass bottle, cream label with a red-line pig cartoon, dark cap, twine neck tag reading Original Recipe.

People often ask

Dr. Dave's on the wall: Backyard Barbeque sauce in Original Recipe and Spicy-Hot (15 oz bottles), plus the 5 oz habanero hot sauce. Same Readfield outfit that does the cold smoking.

Ingredients

Not readable. Full list needs the back label.

What it is

Small-batch BBQ sauce in a 15 oz (426 g) brown glass bottle, cream label with a red-line pig cartoon, red wax cap, twine neck tag reading Spicy-Hot.

What it tastes like

The hot version of the same sauce.

People often ask

Dr. Dave's on the wall: Backyard Barbeque sauce in Original Recipe and Spicy-Hot (15 oz bottles), plus the 5 oz habanero hot sauce. Same Readfield outfit that does the cold smoking.

Ingredients

Not readable. Full list needs the back label.

What it is

The label says artisan cold smoking, so apple smoked most likely means apple-wood smoked peppers.

What it tastes like

Habanero heat with apple-wood cold smoke, thick and orange.

People often ask

Dr. Dave's on the wall: Backyard Barbeque sauce in Original Recipe and Spicy-Hot (15 oz bottles), plus the 5 oz habanero hot sauce. Same Readfield outfit that does the cold smoking.

Ingredients

Not readable, no ingredient panel visible.

What it is

Orange.

People often ask

Dr. Dave's on the wall: Backyard Barbeque sauce in Original Recipe and Spicy-Hot (15 oz bottles), plus the 5 oz habanero hot sauce. Same Readfield outfit that does the cold smoking.

Ingredients

Not readable, no ingredient panel visible.

What it is

Dry French onion dip mix in a 9 oz (255 g) clear shaker jar with a white flip cap, Emery's house label. Mix into sour cream for dip, or use on vegetables, potatoes, tuna and salads per the side panel.

How to cook it

Side panel serving idea: stir the mix into sour cream for dip. Ratio not readable in the photo.

Ingredients

Gluten free badge on the front. Side panel partly readable: dehydrated onion, cane sugar, natural extractives. Full ingredient and allergen list needs the back panel.

What it is

Dry ranch dip and dressing mix in a 9 oz (255 g) clear shaker jar with a white flip cap, Emery's house label.

Ingredients

Not readable. No gluten free badge visible on the front (the French onion has one). Ranch mixes usually contain milk, check the back panel before answering a dairy question.

What it is

Dry brown gravy mix in a 5 oz (141 g) clear shaker jar with a white flip cap, Emery's house label. Kosher (U) mark on the front. Goes with the roasts and cubed steak.

How to cook it

Side panel directions, partly readable: about 1 Tbsp mix whisked into water in a small saucepan, medium heat, stir until it boils, reduce heat and cook one more minute, add more mix to thicken. Water amount not readable.

Ingredients

Side panel partly readable: corn starch, garlic powder, syrup solids, caramel color. Full list and allergens need the back panel.

What it is

Dry chicken-style gravy mix in a 5 oz (141 g) clear shaker jar with a white flip cap, Emery's house label. Kosher (U) mark on the front.

How to cook it

Side panel directions, partly readable: about 1 Tbsp mix whisked into water in a small saucepan, medium heat, stir until it boils, reduce heat and cook one more minute, add more mix to thicken. Water amount not readable.

Ingredients

Not fully readable. Neighboring gravy jars show maltodextrin, modified corn starch, sugar, yeast extract, natural flavor, xanthan gum, lactic acid and silicon dioxide (anti-caking) on the side, so assume corn and possibly milk or soy until the back panel is read.

What it is

Dry white country (sausage-style) gravy mix in a 6 oz (170 g) clear shaker jar with a white flip cap, Emery's house label. Kosher (U) mark on the front. The one for biscuits and gravy.

How to cook it

Side panel directions, partly readable: about 1 Tbsp mix whisked into water in a small saucepan, medium heat, stir until it boils, reduce heat and cook one more minute, add more mix to thicken. Water amount not readable.

Ingredients

Side panel partly readable: maltodextrin, modified corn starch, sugar, yeast extract, natural flavor, xanthan gum, lactic acid, silicon dioxide (anti-caking). A white gravy mix very likely contains milk, confirm on the back panel.

What it is

Dry turkey-style gravy mix in a 5 oz (141 g) clear shaker jar with a white flip cap, Emery's house label. Kosher (U) mark on the front.

How to cook it

Side panel directions, partly readable: about 1 Tbsp mix whisked into water in a small saucepan, medium heat, stir until it boils, reduce heat and cook one more minute, add more mix to thicken. Water amount not readable.

Ingredients

Side panel partly readable: corn starch, garlic powder, yeast extract, natural flavor, hydrolyzed corn protein, caramel color. Full list and allergens need the back panel.

What it is

Gourmet sea salt crystals in a 7 oz (198 g) disposable adjustable grinder with a black top, shrink-sealed. Emery's house label, gluten free badge.

Ingredients

Sea salt. Gluten free badge on the front.

What it is

Whole mixed peppercorns (black, white, green and pink visible) in a 3 oz (85 g) disposable adjustable grinder with a black top, shrink-sealed. Emery's house label, kosher (U) mark.

Ingredients

Mixed peppercorns. Kosher (U) mark on the front.

What it is

Himalayan gourmet pink salt crystals in a 7 oz (198 g) disposable adjustable grinder with a black top, shrink-sealed. Emery's house label, gluten free badge.

Ingredients

Pink salt. Gluten free badge on the front.

What it is

Grade A premium whole black peppercorns in a 3.5 oz (99 g) disposable adjustable grinder with a black top, shrink-sealed. Emery's house label, kosher (U) mark and gluten free badge.

Ingredients

Black peppercorns. Kosher (U) and gluten free badges on the front.

What it is

Pure Madagascar vanilla extract under the Emery's house label, 6 fl oz amber bottle.

Ingredients

Gluten free badge on the label. Ingredients not readable on the front; vanilla extract is normally vanilla beans, alcohol and water. Check the back.

What it is

Hard-boiled eggs pickled in a dry mustard brine, quart Ball jar with a silver lid, Emery's Own label.

What it tastes like

Tangy pickled eggs with a mustard bite, bar-style. Cloudy yellow brine with a lemon slice in the jar.

People often ask

Which eggs? The plain ones have red pepper flakes in a clear brine, the dry mustard ones are in a cloudy yellow brine.

Worth knowing

Made in house: the owners' kids make the Emery's Own pickle line at the family's home in Bradford.

Ingredients

Label: eggs, vinegar, dry mustard, sugar, spices. CONTAINS EGGS and MUSTARD.

What it is

Kosher dill pickle chips, round slices, quart Ball jar with a silver lid, Emery's Own label.

What it tastes like

Garlicky kosher dill, crinkle-free round chips.

People often ask

Stackers are the flat sandwich slices, chips are the rounds for burgers.

Worth knowing

Made in house: the owners' kids make the Emery's Own pickle line at the family's home in Bradford.

Ingredients

Label: cucumbers, water, vinegar, dill mix, spices. No listed allergens.

What it is

Kosher dill pickles sliced lengthwise into flat sandwich stackers, quart Ball jar with a silver lid, Emery's Own label.

What it tastes like

Garlicky kosher dill, crisp lengthwise slices sized for a sandwich.

People often ask

Stackers are the flat sandwich slices, chips are the rounds for burgers.

Worth knowing

Made in house: the owners' kids make the Emery's Own pickle line at the family's home in Bradford.

Ingredients

Label: cucumbers, vinegar, water, dill mix, spices. No listed allergens.

What it is

Whole pickled green beans packed upright, quart Ball jar with a silver lid, Emery's Own label.

What it tastes like

Crisp whole green beans in garlicky dill brine, some heat from the pepper flakes. Bloody Mary garnish.

Worth knowing

Made in house: the owners' kids make the Emery's Own pickle line at the family's home in Bradford.

Ingredients

Label: green beans, vinegar, water, dill mix, spices. No listed allergens. Visible minced garlic and pepper flakes at the bottom of the jar.

What it is

Whole pickled beets in a sweet cinnamon brine, quart Ball jar with a silver lid, Emery's Own label.

What it tastes like

Sweet-sour whole beets with cinnamon, old-fashioned style. Brine dyes anything it touches.

Worth knowing

Made in house: the owners' kids make the Emery's Own pickle line at the family's home in Bradford.

Ingredients

Label: beets, beet juice, vinegar, sugar, cinnamon. No listed allergens.

What it is

Hard-boiled eggs pickled in a sweet vinegar brine with pepper flakes, quart Ball jar with a silver lid, Emery's Own label.

What it tastes like

Classic sweet-sour pickled eggs with a little red pepper heat. Clear brine.

People often ask

Which eggs? The plain ones have red pepper flakes in a clear brine, the dry mustard ones are in a cloudy yellow brine.

Worth knowing

Made in house: the owners' kids make the Emery's Own pickle line at the family's home in Bradford.

Ingredients

Label: eggs, vinegar, sugar, spices. CONTAINS EGGS. Visible red pepper flakes and minced garlic in the jar.

What it is

Whole pickled garlic cloves in a dill brine, wide-mouth Ball jar with a silver lid, Emery's Own label with the green pickle-jar logo.

What it tastes like

Whole cloves, sharp and dill-brined, turmeric-yellow brine. Eat straight, chop into salads, or drop in a martini.

People often ask

Label address is Bradford for everything but the kielbasa, which carries the Brewer store label.

Worth knowing

Made in house: the owners' kids make the Emery's Own pickle line at the family's home in Bradford.

Ingredients

Label: garlic, water, vinegar, dill mix, lemon, spices. No listed allergens, though 'dill mix' and 'spices' are unspecified.

What it is

Dry buffalo wing rub in an 8 oz (226 g) clear shaker jar with a white flip cap, Emery's house label. Kosher (U) mark.

What it tastes like

Buffalo sauce flavor as a dry rub, tangy and hot.

People often ask

Emery's wing rubs on the wall: Honey Garlic, Sweet Red Chili, Buffalo. Toss wings in oil, coat in rub, roast or fry.

Ingredients

Kosher (U) mark on the front. Ingredients not readable, full list needs the back panel.

What it is

Dry honey garlic wing rub in a 10 oz (283 g) clear shaker jar with a white flip cap, Emery's house label.

What it tastes like

Sweet honey and garlic, no heat.

People often ask

Emery's wing rubs on the wall: Honey Garlic, Sweet Red Chili, Buffalo. Toss wings in oil, coat in rub, roast or fry.

Ingredients

Not readable. Side panel partly visible (sugar, salt, garlic). Full list needs the back panel.

What it is

Dry honey mustard rub in a 10 oz (283 g) clear shaker jar with a white flip cap, Emery's house label. Yellow-gold mix.

Ingredients

Kosher (U) mark on the front. Ingredients not readable, full list needs the back panel.

What it is

Dry sweet red chili wing rub in an 11 oz (311 g) clear shaker jar with a white flip cap, Emery's house label.

What it tastes like

Sweet Thai-chili style, mild heat. Bright red mix.

People often ask

Emery's wing rubs on the wall: Honey Garlic, Sweet Red Chili, Buffalo. Toss wings in oil, coat in rub, roast or fry.

Ingredients

Not readable. Full list needs the back panel.

What it is

Medium roast blend of Colombian, Guatemalan and Sumatran beans. Cupping notes: chocolatey with a smooth creamy body.

What it is

Dark and complex blend of Colombian, Guatemalan and Ethiopian beans. Cupping notes: roasty, complex, smooth.

What it is

Medium-light roast blend of Guatemalan, Nicaraguan and Ethiopian beans, for espresso or drip. Cupping notes: layered taste, bright finish.

What it is

Dark roast single origin from the mountains of Chiapas, southern Mexico. Dark and smooth. Cupping notes: chocolate, caramel, low acid.

What it is

Water processed decaf, medium roast, Peruvian. Bag copy: decaffeinated with a water process using no chemicals or solvents, 99.9% caffeine free. Cupping notes: low acid, medium body, brown sugar and milk chocolate.

Ingredients

PARTIAL. The printed list on the box is cut off mid-word, ending 'Packed in C' (presumably collagen), and has no Contains line. Jalapeno is not named, presumably inside 'spices'. Readable from the box: beef, pork, blended of salt, spices, dextrose, sugar, garlic powder, sure cure (salt, sodium nitrate 6.25%, as printed), FD&C Red #3, citric acid, packed in C... Do not read this to a customer as complete.

What it is

Maple bacon flavored beef and pork snack stick from Herring Brothers in Guilford. Sweet and smoky, no bacon in it.

Ingredients

CONTAINS: SOY. From the box: beef, pork, sugar, salt, honey powder (cane sugar, honey), maple sugar (100% maple syrup), hydrolyzed soy protein (contains salt, caramel color), natural hickory smoke flavor (contains maltodextrin), natural and artificial maple flavor (contains maltodextrin), dextrose, spice, natural spice extractives, sure cure (salt, sodium nitrate 6.25%, as printed), FD&C Red #3, citric acid, packed in collagen. No actual bacon in the list, the bacon is smoke flavor.

What it is

Beef and pork snack stick from Herring Brothers in Guilford, the plain one. Shelf stable until opened.

Ingredients

From the box: beef, pork, blended of salt, dextrose, sugar, spices, mustard, garlic powder, sure cure (salt, sodium nitrate 6.25%, as printed), FD&C Red #3, citric acid, packed in collagen. Contains mustard. No milk, wheat or soy listed.

What it is

Teriyaki beef and pork snack stick from Herring Brothers in Guilford.

Ingredients

CONTAINS: SOY, MILK, WHEAT. From the box: beef, pork, sugar, salt, hydrolyzed soy flour (printed 'flower') and wheat protein, hydrolyzed soy protein, dehydrated soy sauce (soy sauce [wheat, soybeans, salt], maltodextrin, salt), dextrose, garlic and onion powder, caramel color powder, citric acid, natural spice extractives, sure cure (salt, sodium nitrate 6.25%, as printed), FD&C Red #3, citric acid, packed in collagen. Milk is declared but no dairy ingredient is named in the list.

What it is

Herring Brothers jalapeño beef jerky in a small bag, made in Guilford, Maine.

What it is

Maine-grown heirloom Jacob's Cattle dry beans, 1 lb bag. Maroon and white speckled, the classic Maine baked bean.

What it is

Bacon and cheddar popcorn seasoning in a 2 oz (56.6 g) stand-up foil pouch, makes about 70 servings per the label. Ready to shake on.

What it tastes like

Smoky bacon and sharp cheddar, orange powder.

Ingredients

Front: all natural mix. Cheddar powder almost certainly means milk, confirm on the back of the pouch.

What it is

Dill pickle popcorn seasoning in a 2 oz (56.6 g) stand-up foil pouch, makes about 70 servings per the label. Ready to shake on.

What it tastes like

Dill and sour pickle, visible dill flakes in the mix.

Ingredients

Front: all natural mix. Ingredients not readable, back of pouch needs a photo.

What it is

Everything bagel seasoning blend in a 3 oz stand-up foil pouch. Visible sesame, poppy seed, dried onion and garlic.

People often ask

Emery's also has a house-label everything bagel seasoning in a shaker jar, this is the Jimbo's pouch version.

Ingredients

Front: all natural blend, gluten free, GMO free, vegan. Everything blends are usually sesame, poppy, dried garlic, dried onion and salt. Sesame is an allergen, confirm on the back.

What it is

Jimbo's Spice Rubs, Garlic flavor. Green paint-can style tin with a pull lid.

What it tastes like

Garlic-forward all-purpose rub.

People often ask

Gluten free on the front: Original, Garlic, Ultimate Meat Rub, Hunters Favorite. GMO free on the front: Mesquite, Hickory. The others may be too, only the front badge was read.

Ingredients

Front: gluten free. Ingredients not readable, they are on the back of the can.

What it is

Jimbo's Spice Rubs, Hickory flavor. Light blue paint-can style tin with a pull lid.

What it tastes like

Hickory smoke rub, the sweeter smoke next to mesquite.

People often ask

Gluten free on the front: Original, Garlic, Ultimate Meat Rub, Hunters Favorite. GMO free on the front: Mesquite, Hickory. The others may be too, only the front badge was read.

Ingredients

Front: GMO free. Ingredients not readable, they are on the back of the can.

What it is

Jimbo's Spice Rubs, Hunters Favorite. Camo paint-can style tin with a pull lid, the dancing animals wear bullseyes on this one.

What it tastes like

Marketed for game meat, venison and moose. Flavor profile not stated on the front.

People often ask

Gluten free on the front: Original, Garlic, Ultimate Meat Rub, Hunters Favorite. GMO free on the front: Mesquite, Hickory. The others may be too, only the front badge was read.

Ingredients

Front: gluten free. Ingredients not readable, they are on the back of the can.

What it is

Jimbo's Spice Rubs, Mesquite flavor. Magenta paint-can style tin with a pull lid, dancing-animals label, tagline 'gets your taste buds dancing.'

What it tastes like

Smoky mesquite rub.

People often ask

Gluten free on the front: Original, Garlic, Ultimate Meat Rub, Hunters Favorite. GMO free on the front: Mesquite, Hickory. The others may be too, only the front badge was read.

Ingredients

Front: GMO free. Ingredients not readable, they are on the back of the can.

What it is

Jimbo's Spice Rubs, Original flavor. Black paint-can style tin with a pull lid.

What it tastes like

The base Jimbo's blend the other flavors build on.

People often ask

Gluten free on the front: Original, Garlic, Ultimate Meat Rub, Hunters Favorite. GMO free on the front: Mesquite, Hickory. The others may be too, only the front badge was read.

Ingredients

Front: gluten free. Ingredients not readable, they are on the back of the can.

What it is

Jimbo's Spice Rubs, Ultimate Meat Rub. Yellow paint-can style tin with a pull lid.

What it tastes like

All-purpose meat rub, the one to point at for steaks and roasts.

People often ask

Gluten free on the front: Original, Garlic, Ultimate Meat Rub, Hunters Favorite. GMO free on the front: Mesquite, Hickory. The others may be too, only the front badge was read.

Ingredients

Front: gluten free. Ingredients not readable, they are on the back of the can.

What it is

Small-batch Maine ketchup in a 16 oz glass jar with a white metal lid, Made in Maine logo, from Kountry Kettle in Wales. Thicker and darker than the big brands, more like a homemade tomato relish.

What it is

La Choy teriyaki sauce in a 1 gallon plastic jug.

People often ask

Gallon jug, restaurant size.

Ingredients

Not readable on the jug front. La Choy teriyaki normally contains soy and wheat. Check the back label.

What it is

Lea & Perrins The Original Worcestershire Sauce, all natural, 5 fl oz (148 mL) glass bottle in the paper wrap. 5 calories per tsp per the front label.

People often ask

The only national-brand condiment on the wall. Goes in the beef jerky and sirloin tip marinades in this catalogue.

Ingredients

Contains anchovies (fish), the label carries a kosher fish mark. The US recipe is made with distilled white vinegar rather than malt vinegar, so it is usually considered gluten free, but confirm on the label.

What it is

Little Lad's original Butta popcorn, the Corinth herbal-butter popcorn, 1.75 oz snack bag with the yellow label.

What it tastes like

The nutritional-yeast 'buttah' popcorn, savory and cheesy without dairy. Maine cult snack.

People often ask

All vegan and gluten free, the 'butta' is nutritional yeast, not dairy.

Ingredients

Label: non-GMO popcorn, natural coconut oil, non-GMO expeller pressed soybean oil, nutritional yeast, spices and sea salt. Gluten free, no animal products. Contains soy (oil). May contain unpopped kernels.

Nutrition

Per half bag (about 3 cups), 2 servings per bag, from the label: 160 cal (70 from fat). Total fat 8 g (12% DV), sat fat 2 g (10%), trans 0 g. Cholesterol 0 mg. Sodium 95 mg (3%). Total carb 17 g (6%), fiber 2 g (8%), sugars 0 g. Protein 3 g. Iron 2%.

From the label.

What it is

Little Lad's Garlic Buttah popcorn, 1.75 oz snack bag with the yellow and red label.

What it tastes like

The Butta popcorn with a heavy hit of garlic. Visible herb flecks.

People often ask

All vegan and gluten free, the 'butta' is nutritional yeast, not dairy.

Ingredients

Label: non-GMO popcorn, natural coconut oil, non-GMO expeller pressed soybean oil, garlic, nutritional yeast, spices and sea salt. Gluten free, no animal products. Contains soy (oil). May contain unpopped kernels.

Nutrition

Per half bag (about 3 cups), 2 servings per bag, from the label: 160 cal (70 from fat). Total fat 8 g (12% DV), sat fat 2 g (10%), trans 0 g. Cholesterol 0 mg. Sodium 95 mg (3%). Total carb 17 g (6%), fiber 2 g (8%), sugars 0 g. Protein 3 g. Iron 2%.

From the label.

What it is

Little Lad's Mount Carmel popcorn, a lightly toffee-coated sweet popcorn, 4 oz bag.

What it tastes like

Sweet toffee-style kettle corn, light caramel coat, sweet and salty.

People often ask

Mount Carmel is the sweet toffee one.

Ingredients

Label: non-GMO popcorn, organic sugar, non-GMO expeller pressed soybean oil, natural coconut oil, nutritional yeast, soy lecithin, turmeric and sea salt. Contains soy. No nutrition panel on the front label. May contain unpopped kernels.

What it is

Little Lad's Snacker Jacks, molasses and tahini coated popcorn, 4 oz bag.

What it tastes like

Molasses caramel corn with a sesame undertone, the vegan Cracker Jack.

People often ask

Snacker Jacks is the molasses one and it CONTAINS SESAME (tahini).

Ingredients

CONTAINS SESAME (tahini) and soy (oil). Label: non-GMO popcorn, natural unsulphured molasses, tahini, non-GMO expeller pressed soybean oil and sea salt. Gluten free, no animal products. May contain unpopped kernels.

Nutrition

Per 30 g serving, 4 servings per bag, from the label: 140 cal (35 from fat). Total fat 4 g (6% DV), sat fat 0.5 g (3%), trans 0 g. Cholesterol 0 mg. Sodium 45 mg (2%). Total carb 22 g (7%), fiber 1 g, total sugars 15 g (0 g added). Protein 3 g. Iron 2%.

From the label.

What it is

Maine wild blueberry jam from Maine Jams & Jellies, 10 oz glass jar with the hand-lettered white label.

What it tastes like

Whole wild Maine blueberries, dark and not too sweet.

People often ask

The wild blueberry is the one to hand a tourist.

Ingredients

Not readable, ingredient panel is on the side. Best-by stamped on the lid (05-20-2029 on shelf stock).

What it is

Red pepper jelly from Maine Jams & Jellies, 10 oz glass jar with the hand-lettered white label.

What it tastes like

Sweet-hot red pepper jelly with visible pepper flakes.

People often ask

Pepper jelly over cream cheese with crackers is the standard pitch, also a glaze for pork or wings.

Ingredients

Not readable, ingredient panel is on the side. Best-by stamped on the lid (10-23-2028 on shelf stock).

What it is

Red raspberry jam from Maine Jams & Jellies, 10 oz glass jar with the hand-lettered white label.

What it tastes like

Seeded red raspberry jam.

Ingredients

Not readable, ingredient panel is on the side. Best-by stamped on the lid (10-23-2028 on shelf stock).

What it is

Strawberry jam from Maine Jams & Jellies, 10 oz glass jar with the hand-lettered white label.

People often ask

Pepper jelly over cream cheese with crackers is the standard pitch.

Ingredients

Not readable, ingredient panel is on the side. Best-by stamped on the lid (10-23-2028 on shelf stock).

What it is

Grade A Amber Color Rich Flavor pure Maine maple syrup, half gallon plastic jug with a brown cap, certified organic.

What it tastes like

Amber and rich, the lighter classic table syrup.

People often ask

Maple in the jelly hutch, all Grade A, certified organic. Red cap = Dark Color Robust Flavor (the stronger, old Grade B style). Brown cap = Amber Color Rich Flavor (lighter, classic table syrup). The half gallon is the best per ounce.

Ingredients

Pure maple syrup. No allergens.

What it is

Grade A Amber Color Rich Flavor pure Maine maple syrup, 16 oz plastic pint jug with a brown cap, certified organic.

What it tastes like

Amber and rich, the lighter classic table syrup.

People often ask

Maple in the jelly hutch, all Grade A, certified organic. Red cap = Dark Color Robust Flavor (the stronger, old Grade B style). Brown cap = Amber Color Rich Flavor (lighter, classic table syrup).

Ingredients

Pure maple syrup. No allergens.

What it is

Grade A Amber Color Rich Flavor pure Maine maple syrup, 32 oz plastic quart jug with a brown cap, certified organic.

What it tastes like

Amber and rich, the lighter classic table syrup.

People often ask

Maple in the jelly hutch, all Grade A, certified organic. Red cap = Dark Color Robust Flavor (the stronger, old Grade B style). Brown cap = Amber Color Rich Flavor (lighter, classic table syrup).

Ingredients

Pure maple syrup. No allergens.

What it is

Grade A Amber Color Rich Flavor pure Maine maple syrup, 8 oz plastic half-pint jug with a brown cap, certified organic.

What it tastes like

Amber and rich, the lighter classic table syrup.

People often ask

Maple in the jelly hutch, all Grade A, certified organic. Red cap = Dark Color Robust Flavor (the stronger, old Grade B style). Brown cap = Amber Color Rich Flavor (lighter, classic table syrup). The 8 oz is the gift and stocking-stuffer size.

Ingredients

Pure maple syrup. No allergens.

What it is

Grade A Dark Color Robust Flavor pure Maine maple syrup, 32 oz plastic quart jug with a red cap, certified organic.

What it tastes like

Dark and robust, the strong maple flavor.

People often ask

Maple in the jelly hutch, all Grade A, certified organic. Red cap = Dark Color Robust Flavor (the stronger, old Grade B style). Brown cap = Amber Color Rich Flavor (lighter, classic table syrup).

Ingredients

Pure maple syrup. No allergens.

What it is

Grade A Dark Color Robust Flavor pure Maine maple syrup, half gallon plastic jug with a red cap, certified organic.

What it tastes like

Dark and robust, the strong maple flavor.

People often ask

Maple in the jelly hutch, all Grade A, certified organic. Red cap = Dark Color Robust Flavor (the stronger, old Grade B style). Brown cap = Amber Color Rich Flavor (lighter, classic table syrup). The half gallon is the best per ounce.

Ingredients

Pure maple syrup. No allergens.

What it is

Grade A Dark Color Robust Flavor pure Maine maple syrup, 16 oz plastic jug with a red cap, certified organic.

What it tastes like

Dark and robust, the strong maple flavor. For pancakes if you like it bold, and for cooking and baking.

People often ask

Maple in the jelly hutch, all Grade A, certified organic. Red cap = Dark Color Robust Flavor (the stronger, old Grade B style). Brown cap = Amber Color Rich Flavor (lighter, classic table syrup).

Ingredients

Pure maple syrup. No allergens.

What it is

Maine wild blueberry honey in an 8 oz squeeze bottle, distributed by Maine Maple Products in Madison.

What it tastes like

Darker amber than the wildflower, fuller flavor with a faint fruit note.

People often ask

Note the 8 oz blueberry is a dollar more than the 8 oz wildflower even though the 16 oz sizes match.

Ingredients

Honey. Not for children under one year, standard honey caution.

What it is

Maine wild blueberry honey in a 16 oz squeeze bottle, distributed by Maine Maple Products in Madison.

What it tastes like

Darker amber than the wildflower, fuller flavor with a faint fruit note.

People often ask

Blueberry honey is honey from hives set in the blueberry barrens, not honey with blueberries added.

Ingredients

Honey. Not for children under one year, standard honey caution.

What it is

Maine wildflower honey in an 8 oz squeeze bottle, distributed by Maine Maple Products in Madison.

What it tastes like

Light, classic Maine wildflower honey.

Ingredients

Honey. Not for children under one year, standard honey caution.

What it is

Maine wildflower honey in a 16 oz squeeze bottle, distributed by Maine Maple Products in Madison.

What it tastes like

Light, classic Maine wildflower honey.

People often ask

Wildflower is the everyday one, blueberry is darker with a berry note from bees working the barrens.

Ingredients

Honey. Not for children under one year, standard honey caution.

What it is

Marfax dry beans, a small tan Maine heirloom, sweeter and creamier than yellow eye. 2 lb bag.

What it is

Maine-made pancake and waffle mix with dried wild blueberries, 14 oz bag.

What it is

Maine-made blueberry scone mix with dried wild blueberries, 13 oz bag.

What it is

Gluten-free blueberry pancake and waffle mix, 12 oz bag.

What it is

Gluten-free plain pancake and waffle mix, 12 oz bag, from the same Maine maker as the regular mixes.

What it is

Maine-made plain pancake and waffle mix, 14 oz bag.

What it is

Hot honey mustard sauce in a 12 oz clear plastic bottle with a black cap. Paper label with a bee in sunglasses and the pig-on-a-spit cartoon. Orange-yellow.

What it tastes like

Sweet honey mustard with heat, pourable not spreadable. Wing and pretzel sauce.

People often ask

Small-batch from Moose River up by Jackman.

Ingredients

Not readable. Full list needs the back label.

What it is

Maple marinade in a 12 oz clear plastic bottle with a black cap, homemade-style paper label with a maple leaf. Nearly black liquid.

How to cook it

Marinade for chicken, pork or salmon. Shake well.

What it tastes like

Dark, sweet maple marinade with visible spice sediment, thin like a soy-based marinade.

People often ask

Small-batch from Moose River up by Jackman.

Ingredients

Not readable. Full list needs the back label.

What it is

Original BBQ sauce in a 12 fl oz clear plastic bottle with a black cap. Paper label with a cartoon chicken in sunglasses tending a pig on a spit.

What it tastes like

Red-brown tomato BBQ sauce with visible pepper flakes.

People often ask

Small-batch from Moose River up by Jackman.

Ingredients

Not readable. Full list needs the back label.

What it is

Stone-ground brown mustard made by Raye's for Geaghan Bros Brewing in Bangor and named for their Bangor Brown ale. Orange label with the Geaghan's triskele logo, 9 oz glass jar, coarse grind with visible seed.

What it tastes like

Coarse brown mustard, expect a maltier, less sharp profile than the yellows.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Local tie-in: Geaghan's is a Bangor brewery, Raye's is the Eastport mustard mill, and this jar is a collaboration between the two.

What it is

Stone-ground brown mustard with ginger, label tagline 'a gingery sweet & mild blend.' Gray-blue label, 9 oz (255 g) glass jar.

What it tastes like

Mild and sweet with ginger, no real heat. Good with pork and in glazes.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Raye's flagship classic American yellow mustard, stone ground. Blue label with an award winner badge, 9 oz (255 g) glass jar. Also sold as an 8.4 oz squeeze bottle on the lower shelf.

What it tastes like

Bright, tangy classic yellow, smoother than the coarse flavors.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Raye's classic all-natural yellow mustard in a plastic squeeze bottle, 8.4 oz (250 mL). Same mustard as the Down East Schooner jar, handier size. Label: award winning quality, Get Real Maine logo.

What it tastes like

Bright, tangy classic yellow.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Small-batch stone-ground jalapeno mustard, label tagline 'a very jalappealing flavor.' Green label, 9 oz (255 g) glass jar.

What it tastes like

Green jalapeno heat over a tangy mustard base.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

Ingredients

Front label claims: all natural, high in antioxidants, gluten free, no GMOs, low sodium. Full ingredient list needs the back panel.

What it is

Stone-ground hot mustard, label tagline 'big flavor with a chili kick.' Red label with an award winner badge, 9 oz (255 g) glass jar.

What it tastes like

The straight-up hot one in the line, chili heat on a yellow base.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground mustard, label tagline 'sweet & tangy tavern style.' Red-brown label, 9 oz (255 g) glass jar. Named for the old Jameson Tavern in Freeport.

What it tastes like

Sweet and tangy, a pub-style mustard.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground mustard sweetened with molasses, label tagline 'a bold and nostalgic blend.' 9 oz (255 g) glass jar, gold lid.

What it tastes like

Dark and sweet from the molasses with a mild mustard bite.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground European-style Dijon, green label, 9 oz (255 g) glass jar. This is the Dijon in the Raye's line.

What it tastes like

Sharp, wine-vinegar Dijon style, not sweet.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground mustard made by Raye's for Geaghan Bros Brewing in Bangor and named for their Presque Isle Blonde ale. Label has a vintage photo of a tractor and the Geaghan's triskele logo, 9 oz glass jar, coarse pale-gold grind with visible seed.

What it tastes like

Coarse, lighter and milder than Bangor Brown.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Local tie-in: Geaghan's is a Bangor brewery, Raye's is the Eastport mustard mill, and this jar is a collaboration between the two.

What it is

Stone-ground mustard, label tagline 'sweet heat with smoky depth.' 9 oz (255 g) glass jar.

What it tastes like

Sweet up front, smoky, with some heat behind it.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground yellow mustard with horseradish, label tagline 'classic yellow with a savory kick.' Purple label, 9 oz (255 g) glass jar.

What it tastes like

Yellow mustard base with a horseradish sinus kick.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground maple mustard, label tagline 'pure sweet New England maple.' Green label, 9 oz (255 g) glass jar.

What it tastes like

Sweet maple over a mild brown mustard. Ham, pork, salmon glaze.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground sweet mustard, label tagline 'sweet with a warm clove spice.' Magenta label with an award winner badge, 9 oz (255 g) glass jar.

What it tastes like

Sweet with clove warmth, more spiced than hot. Ham mustard.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground hot dog mustard, label tagline 'Coney Island zesty.' Red label, 9 oz (255 g) glass jar.

What it tastes like

Zesty deli-style mustard built for hot dogs and sausage.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Stone-ground mustard with dill, garlic and celery, label tagline 'aromatic dill, garlic, and celery.' Blue label with an award winner badge, 9 oz (255 g) glass jar.

What it tastes like

Herby and savory, dill forward. Good with fish and in potato salad.

People often ask

Which Raye's is which: yellow = Down East Schooner; Dijon = Old World Gourmet; hot = Hot & Spicy, Spicy Horseradish, Heavenly Jalapeno; sweet = Sweet & Spicy, Spring Maple, Brown Ginger, Moose-A-Maquoddy Molasses; smoky = Sea Smoke; herb = Winter Garden; tavern style = Jameson Tavern; hot dog mustard = Top Dog; Geaghan Bros beer mustards = Bangor Brown, Presque Isle Blonde.

Worth knowing

Raye's in Eastport has been cold-grinding mustard seed on stone since 1900 and calls itself America's only remaining traditional stone-ground mustard mill.

What it is

Roland apple cider vinegar, 6% acidity, 1 gallon jug.

People often ask

Gallon of cider vinegar, 6% acidity, kosher. For pickling, marinades and the customers who drink it.

Ingredients

Apple cider vinegar diluted with water to 6% acid strength. Kosher (U). No allergens.

What it is

Upstate New York spiedie marinade, vinegar, oil, garlic and pepper. Made for cubed chicken, pork or lamb on skewers.

How to cook it

Marinade. Submerge meat or vegetables completely, mix occasionally, at least 24 hours in the refrigerator for best results, fish 30 minutes. Save unused marinade for basting. For spiedie sandwiches: 1 inch cubes of meat on skewers, charbroil, serve on bread. Shake well. Refrigerate after opening.

Ingredients

Vinegar (red wine, distilled), soybean oil, salt, black pepper, dehydrated garlic, spices, natural flavor, monosodium glutamate (to enhance flavor). Label states no sugar, preservatives or gluten. Contains MSG. No allergen statement.

Nutrition

Per 1 tbsp (15 mL), 32 servings per container. Old-format panel: 15 cal, 10 from fat. Total fat 1.5 g (2% DV), sat fat 0 g, trans 0 g. Cholesterol 0 mg. Sodium 160 mg (6%). Total carb 1 g (0%), fiber 2 g (6%), sugars 0 g. Protein 0 g.

From the label.

What it is

Apple rum grilling sauce, 12 oz, from a Maine sporting camp. Gluten free per the label.

People often ask

Silverton line on the shelf: MBB BBQ, Honey Bourbon, Apple Rum, Pineapple Bourbon, all 12 oz. Bottle side copy: the owner is a Registered Maine Guide and the sauces are what he feeds his sporting-camp guests.

Worth knowing

Carries an NBBQ Award Winner badge on the front label.

What it is

Honey bourbon grilling sauce, 12 oz (360 mL) glass bottle with a black cap, from a Maine sporting camp. Made in Maine on the label.

What it tastes like

Sweet honey and bourbon glaze, visible spice flecks.

People often ask

Silverton line on the shelf: MBB BBQ, Honey Bourbon, Apple Rum, Pineapple Bourbon, all 12 oz. Bottle side copy: the owner is a Registered Maine Guide and the sauces are what he feeds his sporting-camp guests.

What it is

Silverton's BBQ sauce, 12 oz (360 mL) glass bottle with a black cap. Label shows a maple leaf and a beer mug. Chunky red sauce with visible spice.

People often ask

Silverton line on the shelf: MBB BBQ, Honey Bourbon, Apple Rum, Pineapple Bourbon, all 12 oz. Bottle side copy: the owner is a Registered Maine Guide and the sauces are what he feeds his sporting-camp guests.

What it is

Pineapple bourbon grilling and dipping sauce, 12 oz, from a Maine sporting camp. Gluten free per the label.

People often ask

Silverton line on the shelf: MBB BBQ, Honey Bourbon, Apple Rum, Pineapple Bourbon, all 12 oz. Bottle side copy: the owner is a Registered Maine Guide and the sauces are what he feeds his sporting-camp guests.

What it is

Pure granulated maple sugar in a 6 oz shaker jar from Maine Maple Products in Madison.

What it tastes like

Dry maple sugar, sweet with the full maple flavor.

People often ask

Swap it for brown sugar in baking or on oatmeal. Pure maple syrup boiled down to dry granules, nothing added.

Ingredients

Pure granulated maple sugar. No other ingredients listed on the front. No allergens.

What it is

Maple cream (maple butter), pure maple syrup and nothing else, 11.6 oz glass jar from Maine Maple Products in Madison.

What it tastes like

Pure maple, spreadable, like maple fudge you can put on toast.

People often ask

Maple cream vs maple butter: same thing, pure maple syrup cooked and stirred until it sets creamy. Nothing added. Spread it on toast or English muffins. Refrigerate after opening.

Ingredients

Label: pure maple syrup. That is the whole list. No allergens.

What it is

Bangor brownie mix, 15 oz. The label tells the story that the first brownie was a collapsed chocolate cake in a Bangor kitchen in the early 1900s. Good local story for the counter.

What it is

Fully cooked creton pork spread from Theriault's Abattoir, 8 oz tub, sold frozen.

What it tastes like

Rich, spiced pork spread, spreadable when thawed.

People often ask

Creton is the French Canadian and Acadian pork spread for toast, usually spiced with clove and cinnamon. Fully cooked, eat it cold. Sold frozen here, thaw in the fridge. Big with the St. John Valley customers.

Ingredients

Not readable. Label says fully cooked pork spread and has a nutrition panel. Check the tub for the full list.

What it is

Fully cooked beef and pork snack sticks in collagen casing, honey BBQ flavor, from W.A. Bean & Sons in Bangor. 8 oz vacuum pack, red-bordered label.

What it tastes like

Sweet and smoky, honey and molasses over the plain stick.

People often ask

Refrigerated, fully cooked. The Herring Brothers singles on the counter are the shelf-stable option.

Ingredients

No allergens declared. Beef, pork, sugar, honey granules (refinery syrup and honey), salt, spices, onion and garlic powder, encapsulated citric acid, monosodium glutamate, dried molasses (refinery syrup, cane mill molasses, cane caramel color), natural smoke flavor, spice extractive, sodium nitrite, Red #3. Glycerin added to prevent caking. Packed in collagen casing. Artificially colored. Contains MSG and Red #3.

What it is

Fully cooked beef and pork snack sticks in collagen casing, original flavor, from W.A. Bean & Sons in Bangor. 8 oz vacuum pack, blue-bordered label.

What it tastes like

Plain smoked beef and pork stick, mild.

People often ask

Refrigerated, fully cooked. The Herring Brothers singles on the counter are the shelf-stable option.

Ingredients

No allergens declared. Beef, pork, salt, encapsulated citric acid, dextrose, corn syrup, spices, dehydrated garlic, corn starch, monosodium glutamate, sodium benzoate (preservative), spice extractives, sodium nitrite. Packed in collagen casing. Artificially colored. Contains MSG, worth knowing for the customers who ask.

What it is

Fully cooked beef and pork snack sticks in collagen casing, spicy dill pickle flavor, from W.A. Bean & Sons in Bangor. 8 oz vacuum pack. Get Real Get Maine logo.

What it tastes like

Fully cooked beef and pork sticks, dill pickle sour with some heat.

People often ask

Refrigerated, fully cooked. The Herring Brothers singles on the counter are the shelf-stable option.

Ingredients

No allergens declared. Beef, pork, salt, encapsulated citric acid, dextrose, corn syrup, dehydrated garlic, dehydrated onion, natural flavors, spices, vinegar powder (maltodextrin, distilled vinegar, modified food starch), sodium erythorbate (0.65%), sodium nitrite. Packed in collagen casing. Artificially colored. Fully cooked.

What it is

West Creek white distilled vinegar, 50 grain (5% acidity), 1 gallon jug. Foodservice brand.

People often ask

50 grain means 5% acidity, standard pickling and cleaning strength.

Ingredients

Distilled white vinegar, diluted with water to 5% acidity. No allergens.

What it is

Wild Maine blueberry topping, a pourable berry syrup in an amber glass bottle.

What it tastes like

Sweet wild blueberry syrup with whole berries.

People often ask

Blueberry topping vs blueberry jam: the topping is a pourable syrup with whole berries for pancakes, ice cream and cheesecake; the jam is a spread.

Ingredients

Not readable. Label says loaded with berries. Back label needs a photo.

What it is

Yellow eye dry beans, the mild, creamy Maine baked bean. Sold in roughly 1 lb clear bags from the island rack.