This perfectly emulsified sausage isn’t your average Weiner. Made with locally pastured pork and lamb we spiced these guys with ginger, nutmeg, mustard powder and a little bump of chipotle. Subtle enough to make you dream of grilling these ready to eat dogs.
Kimchi Rice & Spice
The combination of garlic, ginger, chili flakes, sesame oil and a touch of fish sauce is magical on its own. When you add it to rice, cilantro and KY’s finest pigs along with rice wine vinegar, you get a sausage that’s a meal on its own. Better bet that you’ll moan umami.
Basil Parsley Pesto
Running out of basil and having lots of parsley, our friend Parmesan Reggiano didn’t mind calling it a party. Mixing it in with coriander, black pepper, and smoked cayenne, it only made sense to add white wine.
Spicy Beef Pork
Seasoning this pastured pork and beef combo with our minds in Mexico it was only natural to use chipotle, ancho, cayenne, cumin, oregano and garlic. Somehow pequin chilies and epasote herb fell in. After realizing this accident was delicious we baptized it in red wine vinegar.
Fennel & Aromatics
Starting with fennel seed and thyme we kept it rolling with fresh garlic and onions. Then we seasoned it with black pepper, smoked paprika and accented it with a nice Saison.
GOOD VIBES ARE SEALED INTO EACH PACKAGE. ”
Giving Oscar Meyer a run for its money, this velvety deli meat is speckled with pistachios and seasoned with fresh garlic, cinnamon, black pepper and some cayenne. We added warmer spices like nutmeg and allspice to round it out. Fry it for a sandwich or eat it straight out of the package!
Throwing in some lemon peel, sage, thyme, black pepper and garlic, these loins are chilled in brine and have enjoyed the smoker therapy we applied to make a nice and juicy slice of bacon for you.
Cured with salt, organic palm sugar, chili flakes, juniper and garlic we bath the bellies in Kentucky sorghum. After a few days and some hot smoke love, a beautiful humble bacon is ready for you to eat!
Lambic & Pear Salami
The infusing of openly fermented Lambic beer won't leave you sour. With the addition of toasted coriander seeds, dried pears and time, the magic of this lamb and pork salami will satisfy to the fullest.
100 Acre Hog
Closing your eyes and tasting this salami, you’ll get every essence of a hog raised on 100 acres. Rummaging through the woods to find walnuts, wild mushrooms, thyme, fennel and garlic at will and on a whim sounds like quite the ideal life.
This rich delicacy of pork heart, liver and lots of red wine wouldn’t be complete without being spiced up. Hand toasting Juniper berries, black peppercorns, pequin and red chili flakes we grind it all together and mix with garlic, mustard powder and cayenne.
Salt & Pepper Pig
Toasting green, pink and black pepper corns and adding only salt and a touch of garlic, this nod to old-world spicing styles let the pork do all the talking.