Prepare the Ultimate Easter Brunch with These Southern-Made Goods

Here at the Local Palate Marketplace, we’ve got everything you need to cook up a savory and sweet Easter brunch. From pasture-raised meat to handmade biscuits, these Southern-made breakfast foods will ensure a crowd-pleasing spread no matter the size of your gathering.

heritage-bacon

Pine Street Market’s Heritage Bacon

Pine Street Market sources their Heritage Bacon from pasture-raised hogs fed a strict hormone and antibiotic-free diet. The thick-sliced, mouthwatering bacon is dry-rubbed with a blend of salt and molasses. Then it’s cured for seven days before being smoked with applewood and white oak, resulting in a subtle, smoky flavor.
callies-hot-little-biscuits

Callie’s Sharp Cheddar Biscuits

What makes Callie’s famous little Southern biscuits even better? A generous helping of sharp cheddar cheese, of course. They arrive frozen and ready to bake. Just pop them in the oven, and you’ll have fluffy, warm, cheesy biscuits in minutes.
altman farm grits

Altman Farm Heirloom Buttermilk Pancake & Waffle Mix

Pancakes or waffles? Choose either with this convenient mix from Altman Farm. It’s made with stone-ground Heirloom corn and only requires an egg, butter, and milk (or water) to mix up a tasty batter.
louismill-grits

MozzaPi & Louismill Cold-Smoked Grits Duo

As the first and only cold-smoked grits on the market, these grits boast a unique flavor with hints of smoke for a subtle twist on a classic.
pappy-and-co

Pappy & Company’s Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup

Aged in Pappy Van Winkle bourbon barrels, this bourbon maple syrup offers flavor notes of vanilla, oak, and butter—with a hint of bourbon. Drizzle it over your pancakes or waffles for a bold breakfast treat.
bloody-mary-mix

Holy Smoke Bloody Mary Mix

Make this Easter brunch a boozy one with Holy Smoke Bloody Mary Mix. With rich flavors of hearty tomatoes, robust spices, smoke, and tang, it blends well with vodka or tequila. Try it with J.Q. Dickinson's Bloody Mary Salt and Olinda Olives.

Written by Daniela Johnson