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and community—often without recognition
cooks quickly
they raise some of the best heritage breed hogs available anywhere in the country
fresh rosemary
Cut from the same neighborhood as the flat iron
Grass-Fed Whole Picanha (Top Sirloin Cap) Fresh Sausage and community—often without recognitionA prized cut from the top of the rear quarter known stateside as the top sirloin cap, rump cap, or coulotte, and made famous on Brazilian steakhouse skewers. The muscle does little work, so the meat stays tender. It's lean, but the fat cap does the heavy lifting on flavor and juiciness. How to cook it: Score the fat in a crosshatch, season generously with coarse salt, and roast slowly over indirect medium low heat until the internal temp hits 125F for
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