Specialty Meats and Gourmet

  (Hudson, Wisconsin)
Your Best Source for Locally Raised All Natural and Organic Meats
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New Product Arrivals

Spring was here and now she is messing with our minds - no I am not talking about my wife!


We recently added a ton on new items to our retail store and they will soon be added to our website and this store as well.


New to our retail store are:  Forever Herbs - Jalapeno Compotes, 3 types of salsa ranging from mild to super hot - they are produced in Duluth, MN, Chocolate covered Bacon Bars and Chocolate Carmel Stout Bars - produced in Chicago, IL, Wisconsin produced Charcoal, River Falls produced Sheep Cheese - Somerset Cheddar and Dante (compares well to an Aged Monchego), 3 types of gourmet ketchup from Milwaukee, WI, Dried Garlic from the local Amish Farms, Locally produced Maple Syrup - A hot item as it is in short supply this year.  


Easter Dinner

Easter Dinner

This year we made it our mission, that everything on our Easter Dinner Table would be from a local source and we considered local as being produced in Wisconsin or Minnesota.

Lamb Chops (Shepherds Song Farm - Downing, WI) topped with Wild Plum Schnapps (Picked in  Webster, WI - produced in my basement)

Beet Napolean - Choggia and Golden Beets from Dragsmith Farms - Barronett, WI

Bella Vitano Raspberry Cheese - Plymouth, WI

Deviled Eggs - Local Egg Producer in Hammond, WI

Cheesecake - Made by a local Artisan Producer and topped with Bee Free Honey - Minneapolis, MN (Reduced Apple Cider)

Other Items that dotted our table were - locally raised apples and homemade biscuits with Wild Grape Jam, locally produced wine and beer.

Needless to say it was really Yummy!


Popover Recipes - Basic

Basic Popover Recipe

My wife and I were very naughty last night - See we got a popover pan for Christmas and have used it only a few times.  Last night we got the idea to make some up.  We made a double batch and ate every single one of them for dinner.  We made a variety of compound butters, flavored whipped creams, and even topped a few with chicken parmesan.  So no we did not have them without something.  Below find my grandmothers not so secret recipe.

1 Tsp Unsalted Butter - Melted and Cooled

1 tsp. at room temperature for the pan - do not use non stick spray

Just under 1 C of All Purpose Flour

1 1/2 tsp. Sea Salt - through Grandma likes Table Salt

2 Large Eggs - Room Temperature - Important

1 C Whole Milk - Room Temperature - Important

Preheat Oven to 400 Degrees F.

Rub 1 tsp. of softened butter all over popover pan - set aside.

Place all ingredients in a blender and process for 15 seconds, turn off blender, scrape edges and then blens for 15 more seconds.

Divide batter evenly between the cups of the popover pan, each should be a 1/3 to 1/2 full.  Bake in the middle of the oven for 40 minutes.  Romve the popovers to a cooling rack and pierce the top with a knife to allow steam out.  Serve Warm.

This recipe should serve at least 6 normal people or in my case 2.

We love making compound butters with local maple syrup, local honey (Buckwheat is the best), Cinnamon and sugar, and have used these instead of bread for creamed peas, cream chipped beef, beef strganoff, etc.


Saturday in the Hudson Store

Saturday at Specialty Meats and Gourmet

Feel free to stop in and visit our retail location in Hudson, WI this Saturday.  We are located across the street from Fleet Farm.

We will have free samples the entire day.

All Flavors of Croix Valley Steak Sauce - Produced daily in our store

Smoked Goose Breast - Free Range, All Natural from South Dakota

Blackberry Compote and Cream Cheese

Air Dried Summer Sausage - Dried a minimum of 28 days - Produced from Wisconsin Raised All Natural Beef - Madison, WI

Bella Vitano Raspberry - Aged Cheddar Cheese soaked in New Glarus, WI Tart Raspberry Ale

Blues and Brew - Summit Winter Blue Cheese - Cave Aged in Fairbult, MN and washed with Summit Winter Ale - On Special this weekend for $7.95/# - Cut to order.

Feel free to stop by and try some great tasting cheese and cured meat products.

Have a Great weekend and Drive Safely.

PS - A lot of gawkers in Stillwater - hard to drive down there with the bridge closed.





Smoking Local Durok Pork Shoulders in our New Smoker

Smoked Boneless Pork Butt/Shoulder

(remember the Pork Butt or Boston Butt as it is refered to comes from the shoulder and not the leg.  The leg of a pig is refered to as the ham. 

Today is the first day working with our newest addition to our Retail Store - A Texas Style Smoker made in Hudson, WI.

The smoker has a side box so the heat and smoke can be adjusted at the touch of a finger on the vents and the temperature will stay quite consistent. 

We are working with Compart Durok Pork Boston Butt - which comes from Western Minnesota off of Compart Farms - Nicollet, MN

Temperature of the smoker will be held at a consistent 235-250 degrees.  We will be using locally produced cherry wood from a local cabinet maker who only buys his wood from local producers mainly in Wisconsin.  The Boston Butts were dry rubbed with a seasoning mixture developed by a local chef.

We are smoking close to 60# of Boston Butt for a next door business for their Customer Appreciation Day which is tomorrow.


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