CHEF PICK CONDIMENT TRIO

Chef Pick Condiment Trio

We asked some of our favorite butchers and chefs what their favorite condiment is to use with our meats.

For our cherished Rare Breeders we have sourced a bottle of each for this one of a kind package:

Okonomi Soy Sauce, from Butcher Brent Young of The Meat Hook in Brooklyn: 
“I put this soy sauce on everything! It’s a little sweeter than Worcestershire sauce so I love it more. Sometimes I mix it in with mustard for a perfect combination. This is so good! And made by the good folks of Yuji Ramen.”

Ingredients: organic, gluten free soy sauce (water, soybeans, salt and alcohol), sake, light brown sugar, rice vinegar, kosher salt, kombu seaweed, dry bonito flakes.

NY Shuk's Rosey Harissa, from Butcher Aaron Foster of Foster Sundry in Brooklyn: 
“I’m obsessed with this! This is an actually interesting and surprisingly versatile spice blend. Floral, with just enough heat. I legit bring a jar with me to every Airbnb. It’s my favorite roast on chicken, potatoes, and in yogurt.”

Ingredients: chili peppers, paprika, rose petals, spices, sunflower seed oil, garlic, salt.

Bullet Sesame Oil Chili Crisp, from Chef Trigg Brown and his friends at Yun Hai Taiwanese Pantry: 
"This garlicky chili crisp comes from the home kitchen of a third generation sesame oil producer, made with his own cold-pressed sesame oil. Toasted sesame oil has a low smoke point. It's rare to see chili crisps made with them because crisp usually require oil to be heated to very high temperatures. In this case, the producer heats the oil low and slow, until it reaches 107°. This is hot enough to stabilize the ingredients, but well within the smoke point of 177°, preserving the healthy nature of the oil.”

Ingredients: chili, Sichuan peppercorns, 100% cold pressed white sesame oil, onion, garlic, star anise, salt, sugar, monosodium glutamate, maltodextrin, DL-alanine, mushroom extract.