Page 2 - Southern Foods

3 APPETIZERS
4-5 BACON, PANCETTA, & BREAKFAST SAUSAGE
CHARCUTERIE: WHOLE MUSCLE
6-7
contents 8-9 CHARCUTERIE: SALAMIS, SAUSAGES,
SPECIALTY FRANKS, & BRATWURST

DELI & WHOLE COOKED MEATS
10
SOUS VIDE ENTREES
10
10
SAUCES, MUSTARDS, & SPREADS ETC.
11-12 FOIE GRAS & PÂTÉ
13 OLIVES, ONIONS, & MORE
14 PEPPERS, TOMATOES, & TRUFFLES

15 OILS & VINEGARS
16 CHIPS, CRACKERS, & SNACK MIXES
17 NUTS & SEEDS
18 HONEY, SYRUP, & SUGAR
18 PUREES & DRIED FRUIT GLOBAL & LOCAL

19-21 SPICES & RUBS SPECIALTY GOODS
22-23 GLOBAL INGREDIENTS From a small farmer who grows
23 CUISINE GASTRONOMY FOOD SCIENCE and hand-mills his heirloom
24-25 PASTAS, BREADS, PIZZA CRUSTS, & DOUGHS grits, to a cheesemaker hand

26 RICE & GRAINS selecting perfectly aged wheels
26 LEGUMES & SPECIALTY VEGETABLES
27-29 WATER / BAR & COCKTAIL / BEVERAGES on the same farm where the
30 CHOCOLATE COUVERTURE, BAKING, & PASTRY cows grazed and were milked,
31 FLOUR the love an artisan has for

32-33 SWEETS their product is what makes it
34-39 ARTISANAL CHEESES special. For us, preserving that
40 SPECIALTY DAIRY & ICE CREAM human touch by sharing the
40-41 SPECIALTY CAVIAR & SEAFOOD story is what makes specialty

42-43 SPECIALTY POULTRY & FOWL sourcing fun.
44-49 CERTIFIED ANGUS BEEF ®
50 WAGYU, GRASS FED, & GRASS/GRAIN FED BEEF
51 SPECIALTY GAME
52 SPECIALTY PORK

53 LAMB & VEAL

While the vast majority of the items in this catalogue are stocked by Cheney Brothers, Inc.
in North Carolina, a few are special order items and would require lead time.

s o u t h e r n f o o d s g l o b a l & l o c a l s p e c i a l t y r e s o u r c e g u i d e