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Species Name
Elk
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Latin Name
Cervus canadensis
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Origin
New Zealand
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Harvest Method
Pastured
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Range & Habitat
New Zealand & Australia
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Producer
SFS Partnership
Range & Habitat
Tender, Juicy, Flavorful
Le Québécois calves are fed a natural diet and are free of sub-therapeutic antibiotics and artificial hormones. Strict regulations are followed... to maintain responsible ecological practices regarding livestock husbandry, soil and water management, waste management, and the elimination of chemical and mineral surpluses. Le Québécois farmers adhere to stringent government regulations that prevent animal waste from contaminating ground water or the local ecosystem.
Hot legs are a desirable attribute for many-a species and well-bred swine are no exception. Herb and Kathy Eckhouse take fully aged legs of Prosciutto Americano and rub them down with a balanced blend of fennel, sea salt, and red chilies that deepens the meat's earthy sweetness. The heat is subtle, and deserves to be paired with one-of-a-kind cheeses, like Mahon Curado and Zimbro. These sheep milk cheeses have extra edge that creates some complexity on the palate, especially when given a boost by the meat's chili spice. It's an ideal tapas meat to include on a spread with marcona almonds, sheep cheeses, and grilled sardines. A combination of traditional craftsmanship and regional flavor, this addition to La Quercia's line of dry cured meats exemplifies their motto: 'American made, American inspired cured meats.' We say: keep those hot legs coming our way!
Moist, Tender, Succulent
Suckling lamb (aka sucking lamb, milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. These whole lambs are sold cut into eight sections in the Spanish style. New potatoes are the most traditional side dish for roast suckling lamb. Try sauteing or roasting them in some of the rendered lamb fat!