Breakfast Sausage Size:1lb

Breakfast Sausage Size:1lbTraditional style, sage, red pepper, brown sugar. Great start to the day.

but they can be ground with fat for sausage

Can be used for any occasion

or special occasions

They are very tender and typically cooked whole and served with a crispy skin

The whole leg is perfect for making a brined ham for a holiday meal in the smoker or oven and also for curing and hanging like an Italian Prosciutto or Spanish Jamon Iberico

the possibilities are endless

and vinegar

but the actual T-bone has a smaller piece of tenderloin on it than the porterhouse

We cure for 14 days and slowly roast and chill

the Spanish use it in Morcilla and the French use it in Boudin Noir

garlic and sea salt and crushed black pepper

They are highly marbled and can be seared and grilled or can also be slow cooked to perfection