1. Cattleman’s Cut Old Fashioned Smoked Sausages, 12 Ounce

  • Premium smoked sausage seasoned and slow-smoked for a bold flavor
  • 6-grams of protein per serving keeps you full through the hardest day of work
  • Re-sealable pouch keeps our sausages tasting fresh
  • We use a clear bag because we believe nothing looks better than a big bag of our delicious, handcrafted sausages
  • Proudly made in the state of Washington, USA

2. Fermín a Cut Above Pork Dry-Cured Salchichon Iberico Sausage ( Salchichon Iberico ) 7 oz ( 200 gr ) Pack of 2

  • A unique product of singular juiciness and delicate flavor, seasoned with nutmeg, black and white pepper. Similar to chorizo, but here we don’t use pimentón.
  • This salchichón has been made from the best cuts of the Ibérico pig, an original breed from Spain.
  • CURED FOR 1 month using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
  • Ingredients: Pork meat, salt, nutmeg, black pepper, white pepper, dextrin, dextrose, potassium nitrate, sodium nitrite, trisodium citrate.
  • Gluten free, Lactose free. Keep it in a Cool and dry place, away from the sunlight. Once opened keep refrigerated

3. Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds

4. Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork

5. A.C. Legg Blend 10 Pork Sausage Seasoning – 8 Ounce

  • AC Legg #10 is the most popular pork sausage seasoning. A true “Southern Style” seasoning. It has a relatively high level of sage, red pepper and black pepper. Some red pepper is crushed to be visible in the finished product.
  • One 8 oz. Bag. Seasons 25 pounds of Sausage. NO MSG.
  • Legg’s exclusive high-barrier, multi-wall packaging protects the seasoning’s freshness and flavor for at least 12 months
  • Mix bag with 25-lbs. of meat. You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can’t purchase 80/20 pork trim from a butcher shop). Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef. Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first). Then stuff the sausage into natural hog casings for links. Or you can package the sausage in 1 lb. bulk freezer bags.
  • Breakdown for less than a 25 lb. batch – 1 oz. Seasons 3 lbs. of Meat. (2 Tablespoons = 1 ounce.) Can be used when making deer breakfast sausage. Our recipe is to use 50% (12.5 lbs.)deer with 50% (12.5 lbs.)lean pork and use 1 – 8 oz. Bag of Leggs #10 Seasoning.

6. The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

7. The Complete Guide to Smoking and Salt Curing: How to Preserve Meat, Fish, and Game

8. Mezzetta Stuffed Olives, Jalapeno, 10 Ounce

  • FIRM AND BUTTERY – We use large Spanish-style olives imported from the sun-drenched Mediterranean
  • HAND STUFFED – Painstakingly hand stuffed with a jalapeño strip
  • BALANCED – Crisp savory olive with just the right balance of heat and savory olive flavor.
  • CALIFORNIA GROWN – Jalapeño peppers are shipped to our Napa Valley facility and packed within twenty-four hours of harvest
  • MEZZETTA – Great things come in glass jars

9. Dixie Pork Sausage Seasoning with NO SALT

  • 7.5 Oz Bag. Ingredients: Spices, Brown Sugar, Maltodextrin, Soybean Oil, Spice Extractives and BHA (.14%) and Citric Acid (.09%) Added as Antioxidants
  • NO MSG
  • For Our Customers who are trying to cut down on their salt intake

10. True Chews Pork & Chicken Sausage Recipe 14 oz, Medium, Model Number: 019216-2303

  • Usa-sourced pork is the #1 ingredient
  • Natural ingredients
  • Made in the USA
  • No corn, wheat or soy
  • No artificial flavors and no artificial preservatives

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