We've joined forces with these ranchers and artisans to bring you the finest quality meat and protein within 150 miles. Our farmers, stewards of the land as much as their herds, raise their animals on grass with room to roam, never feeding their animals antibiotics or artificial growth hormones. Our artisans source as carefully as we do, using old-world techniques to create food products that enhance our recipes stand the test of time.

BUTTONWOOD FARM
BUTTONWOOD FARM

Located in sunny California Missouri, Buttonwood Farm has been raising chickens and turkeys the way it ought to be, roaming free and foraging on green pastures and an all-natural soybean and corn diet. Farmer, Matt Tiefenbrun, believes the free roaming and natural diet gives Buttonwood chickens and turkeys the best flavor around. Because of the central location, their poultry and eggs are available all around Missouri.

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PATCHWORK FAMILY FARMS
PATCHWORK FAMILY FARMS

Patchwork Family Farms is a project of the Missouri Rural Crisis Center, made up of independant Missouri hog farmers to help bring farm-raised pork products to the community. Patchwork supports independent agriculture, boosts the rural Missouri economies, and helps farmers provide jobs for rural Missouri residents.

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SALUME BEDDU
SALUME BEDDU

Salume Beddu was opened in 2008 by Mark Sanfilippo & Ben Poremba. They have a saying at Salume Beddu, “If it’s not adding to the flavor, it’s taking away”. The details matter to them and it shows in the product. Each salami is hand crafted and cured to produce traditional taste with a New World twist. Visit their shop or grab some lunch featuring Salume Beddu at Parker’s Table.

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THREE SPRINGS FARM
THREE SPRINGS FARM

Three Spring Farms believes that cattle are best raised on grass, their cattle eat grass or hay only. The cattle live outside and are free to roam the pastures. They are rotated frequently through dozens of pastures so they have a constant supply of fresh grass, this also helps decrease the burden of disease or parasites.

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VOLPI FOODS
VOLPI FOODS

John Volpi arrived in America in 1898 with a craft and a dream and in 1902 he opened Volpi Foods on The Hill specializing in cacciatore - a small dried salami small enough to fit into the pockets of local clay miners. John later brought his nephew, Armando, from Italy to be his apprentice and in 2002 the business was passed to his daughter, current CEO, Lorenza. Volpi Foods has always used meat from local farms to ensure the freshest meat. You can still find Volpi Foods at its original location.

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MEAT, FISH, POULTRY