08/06/2026
Been so wrapped up in pushing production past what I'm used to for the past few weeks and haven't really had much time to do anything retail wise.
I wanted to ask everyone to see if y'all wanted me to host a weekend (or two) of walk-in sales? I realized I am running out of storage until the new production kitchen is ready.
Pictured is a batch of Cognac cured Omi A5 Wagyu Bresaola, which is usually gone in a week once it's made and I have always wanted to get it in the hands of more people.
