Redemption BBQ and Market Menu

One pound of barbecued meat, sauces on the side, four buns or four corn muffins, a pint of slaw, and two additional pint-sized sides of your choice.

Barbecued pork, chicken, or brisket on a toasted hoagie roll with garlic mayo, provolone cheese, onions, green peppers, and smoked jalapeños. (Add $1.25 for brisket)

A Cuban-style pressed sandwich with Old School Pork Barbecue, Redemption Ham, house-made pickles, Swiss cheese, and mustard.

Double smash burger with Redemption Bacon, cheddar cheese, grilled onions, and burger sauce.

Autumn Olive Farms pork hot dog, fried in lard and served on a local bun.

Sweet corn muffins, served warm with a side of honey butter.

Lowcountry rice with tomatoes and house-made bacon and ham.

Corn, butter beans, pimentos, red onions, and tomatoes marinated in a tangy vinaigrette.

Lentils and red onion marinated in a tangy vinaigrette.

Fries cooked in tallow, the way they should be.

Elbow pasta in a creamy cheese sauce.

Great northern beans slow cooked with brisket, molasses, and jalapeños.

Collard greens cooked with smoked ham hocks in rich potlikker.

Red potatoes in a tangy mayonnaise and vinegar dressing with tarragon leaves and other spices.

Cucumbers and red onions marinated in sweetened vinegar.

Southern slaw with celery seeds and carrots.

Tangy, sweet, and savory tomato and vinegar sauce made with mushroom ketchup, a British precursor of Worcestershire sauce. Based on central Virginia sauce traditions.

Thin and tangy vinegar, tomato, and mustard sauce. Based on Southside Virginia sauce traditions.

A spicy version of our Crossroads sauce.

Tomato based sauce sweetened with apples. Based on Northern Virginia sauce traditions.

Unforbidden Fruit combined with buffalo sauce, which adds butter and peppers to the mix, both of which were common ingredients in early Virginia BBQ sauces.

Peach cobbler with a hint of bourbon and lime, served warm with fresh whipped cream.

Crumbled Italian sausage, pepperoni, ham, and bacon.

One pound of barbecued pork, minced and combined with our Crossroads Sauce for the perfect balance of smoky pork & vinegary sauce familiar to generations of Virginians.

One pound of country-style sausage with pepper and sage, perfect for breakfast or anytime.

The best hot dog you will ever eat.

Approximately 1.5 pounds of pasture-raised boneless chicken breasts.

Sourced from Shenandoah Valley Family Farms in cooperation with Mountain Branch Creamery in Dayton, VA, this fresh, creamy, whole milk is: 100% Grass-Fed Certified Organic Verified A2A2 Non-Homogenized (the cream separates to the top!) Low Temperature Pasteurized

Sourced from Shenandoah Valley Family Farms in cooperation with Mountain Branch Creamery in Dayton, VA, this cheese is: 100% Grass-Fed Certified Organic Verified A2A2 Made with raw milk Handcrafted in small batches Aged 60 days or more

Sourced from Shenandoah Valley Family Farms in cooperation with Mountain Branch Creamery in Dayton, VA, this cheese is: 100% Grass-Fed Certified Organic Verified A2A2 Made with raw milk Handcrafted in small batches Aged 60 days or more

Sourced from Shenandoah Valley Family Farms in cooperation with Mountain Branch Creamery in Dayton, VA, this cheese is: 100% Grass-Fed Certified Organic Verified A2A2 Made with raw milk Handcrafted in small batches Aged 60 days or more

Sourced from Shenandoah Valley Family Farms in cooperation with Mountain Branch Creamery in Dayton, VA, this cheese is: 100% Grass-Fed Certified Organic Verified A2A2 Made with raw milk Handcrafted in small batches Aged 60 days or more

Sourced from Shenandoah Valley Family Farms in cooperation with Mountain Branch Creamery in Dayton, VA, this cheese is: 100% Grass-Fed Certified Organic Verified A2A2 Made with raw milk Handcrafted in small batches Aged 60 days or more

Non-GMO white corn grits.

Non-GMO bloody butcher corn grits.

Non-GMO yellow cornmeal.

Non-GMO bloody butcher cornmeal.

Stone ground wheat flour pancake mix.

Kettle chips made in Virginia.

A variation of Tempesta’s pepperoni recipe, these mild snack sticks are a nod to cacciatorini, with a thin, edible casing.

A spicier variation of Tempesta’s pepperoni recipe. A nod to cacciatorini, with a thin, edible casing.

Spicy, spreadable salami originating from Calabria. Nduja Serving Suggestions: On bread or toast ~ Grill or toast slices of bread and spread ’Nduja on top. Eat on its own or complement with some cheese: fresh ricotta or burrata. With grilled, roasted or seared meat or fish ~ Warm and brush on right before serving. Pasta sauce ~ add as a base for great umami taste. With fried or scrambled eggs ~ Sauté some prosciutto cotto and add a little ’nduja to the pan. Crack in two eggs and fry until the whites are firm. Serve on hot toast for a filling, warming breakfast. Vinaigrette ~ render 3 Tbsp. ‘Nduja with 3 Tbsp. olive oil. Let cool or use warm. Whisk into vinegar to create a spicy vinaigrette.

This classic large grind salame illustrates the flavor of family farmed heritage Berkshire pork. With nothing to hide behind, but Tellicherry peppercorns, this classic large grind salame illustrates elegance in simplicity. It goes with any red. A light pinot noir or fruity merlot go well with Sopressata, as do any crossover whites. The melty quality of the heritage Berkshire fat complements any buttery oaked California chardonnay.

Classic flavors of smoked Spanish Pimenton, Rioja wine, and garlic.

Tangy, sweet, and savory tomato and vinegar sauce made with mushroom ketchup, a British precursor of Worcestershire sauce. Based on central Virginia sauce traditions.

Thin and tangy vinegar, tomato, and mustard sauce. Based on Southside Virginia sauce traditions.

A spicy version of our Crossroads sauce.

Tomato based sauce sweetened with apples. Based on Northern Virginia sauce traditions.