Pine Ridge Grocery

BULK SAUSAGE AND PORK LOIN SALE 5lb Hot Italian Sausage Links: $20 ($4.00lb) 5lb Sweet Italian Sausage Links: $20 (4.00lb) 5lb 1oz Breakfast Sausage Links: $20 (4.00lb)... 5lb Bulk Fresh Breakfast Sausage: $20 (4.00lb) 5lb Chorizo Sausage Links: $20 (4.00lb) Whole Boneless Pork Loin (Weight varies, usually 8-9lb): $2.35lb Ordering and Deadlines: Order deadline is February 10 at 3pm. Orders can be placed by calling us at 607.967.5926 during normal business hours or by sending us a Facebook message. You can find additional info here: https://www.pineridgegrocery.com/BulkOrders.php. If an item is listed as sold out, it really is sold out. We do not maintain a list of people to call or contact if we have extras. You can call us at 8am on Monday, February 21 for unclaimed product. Pickup dates and times: February 16-19 during normal business hours

Deli Specials: 2/7 2/19 Misc Meats: German Bologna: $5.19/lb (save 7%) Pork Roll: $5.09/lb (save 7%)... Olive Loaf: $5.69/lb (save 8%) Bacon: Double Smoked Bacon: $6.19/lb (save 8%) Turkey: Oil Braised Turkey Breast: $7.29/lb (save 4%) Chicken: Buffalo Style Chicken Breast: $6.99 (save 7%) Honey Barbecue Chicken Breast: $7.09 (save 5%) Ham: Black Forest Honey Ham $6.09/lb (save 6%) Cheese: Muenster Cheese: $4.39/lb (save 8%) Prepackaged Items: Regular Franks (1lb pkg): $4.29/ea (save 4%) Regular Franks (2.5lb pkg): $10.89/ea (save 4%)

With our prices, you don't have to wait till the day after Valentine's Day to buy chocolate for yourself. Check out our seasonal selection and see what's new!

BULK CHICKEN SALE 40lb Boneless Skinless Chicken Breasts: $132 ($3.30lb) 40lb Bone In Thighs: $36 ($0.90lb) 40lb Leg Quarters: $23 ($0.58lb)... 40lb Drumsticks: $23 ($0.58lb) 40lb Chicken Wings *Frozen*: $130 ($3.25lb) ORDERING AND DEADLINES: Order deadline is Monday, February 7 at 5pm. Orders can be placed by calling us at 607.967.5926 during normal business hours or by sending a Facebook message. PICKUP DATES: Thursday, February 10 & Friday, February 11: 8am-5pm Saturday, February 12: 8am - 4pm