Highest quality means both taste and nutrition. We produce food that supports vibrant human health - food that is delicious, nutrient-dense, practical to prepare, and free of toxins. Read our story
Highest quality means both taste and nutrition. We produce food that supports vibrant human health - food that is delicious, nutrient-dense, practical to prepare, and free of toxins. Read our story
Over ten years and thousands of batches , we've stuck with the same basics: Himalayan salt, organic spices, and our pastured pork. Each sausage is crafted to be the basis for a meal you can share with your loved ones or on the go - the ultimate in both flavor and convenience!
Check out the collection for our full selection of single batch sausages - try something different!
Over ten years and thousands of batches , we've stuck with the same basics: Himalayan salt, organic spices, and our pastured pork. Each sausage is crafted to be the basis for a meal you can share with your loved ones or on the go - the ultimate in both flavor and convenience!
Check out the collection for our full selection of single batch sausages - try something different!
Our bacons are cured using no nitrates. This is a process the USDA refers to us "uncured." Historically, however, anything laid down in salt for a period of time and then smoked or dried, was referred to as "cured." We just use Himalayan salt and organic herbs and spices in our cures. Currently, all our bacons are smoked with Pennsylvania applewood.
Our bacons are cured using no nitrates. This is a process the USDA refers to us "uncured." Historically, however, anything laid down in salt for a period of time and then smoked or dried, was referred to as "cured." We just use Himalayan salt and organic herbs and spices in our cures. Currently, all our bacons are smoked with Pennsylvania applewood.
Our Lincolnshire sausage is our most versatile one - the perfect blend of spices to enhance the pastured pork we put so much care into raising.
This week, we served it on top of creamy pesto polenta. We added some mozzarella balls and roasted mushrooms and chickpeas to make a well-rounded meal. Thanks to Teighan Gerard at Half Baked Harvest for the inspiration - here's the full recipe!
