Pumpkin Yule Log
Item 02979 – 4 Count Case
Dazzle family and friends with Libby’s Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
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Boneless Turkey Breast
Item 00843 – 2/10 lb case
Boneless Turkey Breast, raw in foil. This product is frozen. This high yield product is great for catering events.
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Derby Pie
Item 16632 – 6/9″ case
Handcrafted for over 60 years, Kern’s Derby-Pie chocolate nut pie is a true – and truly delicious – Kentucky tradition. Leaudra and Walter Kern, along with their son, created the very first Derby-Pie in 1954 at the Melrose Inn in Prospect, Kentucky, and to this day Kern’s Kitchen crafts each pie, one at a time, according to that legendary secret recipe. Premium chocolate and choice walnuts are folded into a decadent filling, then baked in a delicate crust. The result? Well, the proof is in the pie. Perfectly sweet, pleasingly rich, with a light yet sumptuous texture found only in the finest of homemade pies. After all, Kern’s Derby-Pie has been a local, artisanal product since that very first pie came out of our oven and we’ll stay that way, one pie at a time.
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Berkshire Honey Glazed Ham
Item 01036 – 8-12 lb case
Fully cooked whole Berkshire Honey Glazed Hams from Berkwood Farms. Slow smoked over applewood chips! Only $5.50 per pound!
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Turkey – Grade A Hen
Item 00393 – 4 count case
Grade A Hen Turkeys 12-14 lb each.
Perfect for Thanksgiving! Only $1.49 per pound!
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Lamb Fries
Item 62532 – 5 lb case
Freedom Run Farm Lamb is committed to raising the finest lamb around. They have spent years developing their breeding and management program to ensure the premium quality size, marbling and consistency. Their partner farms share their dedication to the highest standards of animal welfare and practices of sustainability. Lamb has a rich culinary history in our region; it’s only fitting that they choose the Katahdin, the American heritage breed. It’s a circle of goodness from the farm to your plate. Taste the difference!
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Buffalo Tongue
Item 98764 – 20 lb case
Tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Another way of preparing tongue is to scald it in hot water and remove the skin. Then roast the tongue in an oven, using the pan drippings to prepare a gravy.
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Squid Ink
Item 48732 – 1.1 lb
Squid ink is used in Italian and Spanish cuisines for its intense black color and salty, bitter flavor that evokes the sea.
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