May 21st to May 25th
CHICKENS CUT IN 8
Our chicken fryers are hand selected and cut “8 ways”. Bone-in Breast, Wings, Legs and Thighs. Great for outings and picnics.
****Order by 2pm day prior
“BABY BACK” PORK SPARE RIBS
The most tender part of the rib also offers great meat-to-bone ratio. Approximately 1.50lb per rack. Packed 1 rack per cryovac for customer convenience.
50 lb case
BONEWERKS BBQ PORK SHANKS
This fully prepared shank is hand-seasoned and seared before being braised with Bonewerk’s own award-winning Sweet Baby Ray’s Demi Glace. It can be served straightforward or accented with your own personal touch. The result is a sous-vide item that is unmatched in quality and taste. Great spin on traditional BBQ’d pork.
Approximately 19 – 21oz each
12 per case
LEIDY’S SAUSAGE GRILLERS
Memorial Day may be the official summer kick-off, but the return of the flavored sausage grillers marks summer for us here at Indian Ridge Provisions. High quality fresh local pork is used with natural seasonings in these original recipes. All are 4 oz links packed in 10 lb boxes. Frozen.
No MSG (except Sweet & Hot Italian)
No Preservatives (except Sweet Pepper/Onion & Pizza)
Gluten Free
Sweet Italian
Garlic
Hot Italian
Chipotle & Cheddar
Sweet Pepper & Onion
Pizza
DAY BOAT U/10 DRY SEA SCALLOPS
These beautiful gems come to us in catch weight 40# sacks. We then sort, re-grade for sizing, remove any shells and/or splits, then pack in 8# tubs for your convenience.
JUMBO BLACK SEA BASS FILLETS, SKIN ON
These hook and line caught fish produce fillets with a delicate white flesh and a beautiful black skin. This fish has a good fat content and cooks white and flaky with a sweet finish. The black skin crisps well. Fillets will average 7 – 9 ounces.
SLICED SMOKED JAIL ISLAND SALMON
We start with fresh salmon sides, use a little brown sugar for a sweet cure, and then slow smoke over real wood chips to achieve a mild, buttery smoked salmon. Fully trimmed then sliced to perfection. Sides will average 2-3 pounds each.
LARGE MAHI FILLETS
We are cutting 20# and up fish. Mahi of this size possess a high volume of fat. This is important as the fat adds flavor and moisture to the flesh. Large fillets also yield very well for your portioning. Suitable preparation can include pan searing, baking, broiling or grilling.
FARM RAISED COBIA BONELESS FILLET, SKIN ON, PBO
Cobia is suitable for many preparations. It can be grilled, pan seared, broiled or used for ceviche or sashimi applications. These fish are being raised in open ocean cages in the nutrient rich pristine waters of the Caribbean. This is a very sustainable fishery with minimal impact to the eco-structure. The fish will average 6-8lbs in size. The flesh cooks white and moist with a very clean flavor and the skin will crisp very well.
ASPARAGUS RISOTTO BALL
Risotto blended with asparagus, red peppers and Fontina cheese.
100 count Bake
OLIVE & GOAT CHEESE TART
Kalamata olives with goat cheese and artichokes in a crispy tart shell.
100 count Bake
FRENCH ONION SOUP BOULE
Caramelized onions with gruyere chese in a mini brioche.
60 count Bake
TOMATO BISQUE BOULE
Thick and rich tomato soup with sharp cheddar cheese in a mini brioche.
60 count Bake
PEAR & ROQUEFORT PHYLLO STAR
Pears are combined with tangy Roquefort cheese then hand shaped into our “star” shape.
60 count Bake
PORTOBELLO & PARMESAN PUFF
Roasted Portobellos with parmesan cheese, thyme and sweet balsamic vinegar.