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So, it’s been said that “bacon goes in everything.” Meat enthusiasts tend to agree, with glee. But since bacon also generally needs to involve a stove and heat, and time, Bacon Jams were a way to speed up the process of adding a bacon twist to your favorite foods. At their core, they are largely a bunch of bacon (1/2# per jar, to be precise) as well as caramelized onions, sugar, and in some cases beer. If you love that crispy, sticky and somewhat sweet edging that you get on bacon when it’s cooked in a cast iron for long enough, think of this as a whole jar of that goodness. Which brings us to daydreams of bacon caramel…. So, how should we use this stuff?
Truffle butter biscuits with duck bacon, fried egg, brie and house-made cabernet jam
French omelet with Moliterno al Tartufo cheese
Grilled flatbread with fresh mozzarella, arugula, speck, egg and shaved truffle
Poppyseed waffles with ricotta, truffle honey and citrus zest.
Truffle Salt Rimmed Glasses & Full Bloody Mary Station - BYO
We’re peppered red with excitement to bring a variety of St. Lucifer spicy things to our shelves this winter. As you know, sugar and spice make everything nice, so use with abundance and get creative while you do.
Picture this: a cabin in the mountains, all of your closest friends, and the hangover to end all hangovers. Don’t worry, we’ve got your cure. BBQ Brunch is on the menu and it’s guaranteed to get you back up and running. Beer Can Poached Eggs, a grilled Bloody Mary, and Quick and Easy Smoked Salmon, we met up with Patterson Watkins from Philadelphia to give us the lowdown on grilling up the perfect morning eats.