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Archive for April 2017

Curing Room Preparation

These past few months have been an adventure for us.  We have learned so much from our customers about what they want to eat and how they want to eat it.  That influences the products I cut and produce. At least we seem to think alike.  The demand for dry cured charcuterie seems to be…

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The Farm in Early Spring

There is so much to talk about right now with the farm.  Spring is finally hear and we are embracing the rains.  It is still too early to do much field work.  Any vegetables would be at the risk of frost.  While it would be nice to start plowing and working the soils, the rains…

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