We ran out of their cured ham chunks that work so well in various soups so we organized a trip north to replenish. It was a pleasant drive with good weather and not much traffic. Not an arduous trek by any means, three hours there and back.There is another cooler rack behind the lady, and a row of freezers. On down are sausage making supplies and another cooler full of odds and ends of lunch meats and bacon.They have a regular deli counter with cheeses and racks of chops and steaks much like you will see anywhere. They do a huge business in bacon, they cure their own. It’s for sale by the slab and half slab, sliced to order. Good stuff!I brought back a rack of spare ribs and cooked them with a dry rub and a finish of BBQ sauce. The onion rings were from their freezer section. Not bad! They have a fair selection of specialty frozen items but the rings were all we came home with today. None of the local markets butcher meat these days, and I was stymied looking for beef fat to use in making my sausage. I came home with a 15 pound chunk of high quality fat to mix in with the pork shoulders that I buy locally. They are very lean these days with nearly all of the fat trimmed off.