your Meat: Deck
Family Farm’s new
We are pleased to introduce you to our newest lineup of hand-crafted
meat products designed especially for Deck Family Farm by local
artisan chef Brad Burnheimer of Burnheimer Meat Co. (BMC).
has taken his passion for locally-sourced, high-quality meats and
created our Artisan
of fresh sausages and patés
along with cured salami, whole muscles, bacons and more. Please join
us as we explore the parameters of the palate with these, small-batch
delights. We are working together to produce the best locally sourced
(from forage to finish) meat products available.
strive for simple elegance—embracing traditional flavors that let
the meat speak for itself. As with all forms of artistry it is a
balance and the beauty is in the eye of the beholder. So, please try
these products and let us know how what you think. We appreciate your
patience while we wait for our Salami and Coppa to finish curing, and
as we develop our packaging and labeling. It will be worth the wait.
A simple classic. Use it to enhance your favorite breakfast or
Robust, lively and piquant. This sausage has become an instant
family favorite. $15/lb
Italian style, as beautiful as it is delicious. “It’s like bacon
for grown-ups,” Chris Hansen, Mosaic Farms. $15/lb
Those who know, know. Those who don’t, have only to try this
smooth, rich and deeply satisfying snack. Spread it on crackers or
toast as a delicious crowd pleaser. $8/lb
Hearty, yet delicate. Savor each bite of this sweet buttery treat,
try it with your favorite hard cheese and wine for a perfect picnic.
Fresh Heritage Breed Pastured Pork (including heart and liver in Paté
(Red Wine in Toulouse, Bacon, and Paté),
Salt, Curing Salt, (Black Pepper in Toulouse and Paté),
(Sugar in Breakfast Sausage), and Spices.
we’re looking forward to--
Salami, Canadian Bacon, Pancetta, Coppa, Speck, Turkey Sausages,
Rillettes, and more. The meat will be our guide, and the
possibilities are limitless. Let us know what you’d like to see.
is the sous chef at Gathering Together Farm in Philomath,
Oregon. Working under head chef JC Mersman, Burnheimer has
learned and developed a passion for charcuterie, sausages and
all things meat. Burnheimer’s focus on fresh, quality farm
products, and his desire to constantly evolve as a chef, translates
to simple products filled with richness, depth and brightness.
year, Burnheimer begins offering fresh sausage and other meats for
sale through his business, Burnheimer Meat Company. “We eat for
nourishment and for enjoyment. I want people to know that the meals
they’re eating are prepared with attention and respect both toward
the food, and toward our shared community.”
Labels: artisan, bacon, burnheimer, delicious, liverwurst, meat, pate, sausage