We cut no corners, especially with our Summer Sausage. We carry out the full 12 hour fermentation to reduce the pH of the Summer Sausage before cooking, rather than just adding acidifiers. This slow process allows the flavor to develop slowly, resulting in a clean flavor with the characteristic “tang” of a traditional summer sausage. We use a subtle mix of spices, and no MSG.
Pairs especially well with mild and high-fat cheeses such as a double-crème, but also can complement more spicy items with its mild flavor. More info »