Bacon never tasted this good. Ours comes from locally-raised Heritage Pork, hickory-smoked
and cured. We hand-slice your bacon to order. You might want to try it thick-sliced,
serving it for lunch or dinner with a knife and fork, just like steak
House-made Nitrate-free Bacon: Our bacon has no nitrates, no antibiotics,
and no hormones. Does it get any better? Fresh pork belly, seasoned with salt and
brown sugar, hickory smoked, and glazed with maple syrup and cider vinegar.
Green Mountain Smokehouse Bacon: Locally made in Windsor, VT, this bacon
is not too smoky and has a sweet maple flavor, Green Mountain bacon is good for
breakfast but especially good when packed into a BLT.
If variety is the spice of life, than our wide variety of sausages will spice up
yours! Our American Sage and Vermont Maple are great for breakfast and we've
got many flavorful choices for lunch and dinner too.
House-made Sausage: Our Sausage is ground, seasoned, stuffed an linked by
hand right here in Vermont.
Buffalo Blue Cheese: We use only hormone-free, non-antibiotic, free range
chicken. This sausage comes to life after being mixed with our house-made Sriracha
Buffalo Sauce and Plymouth Artisan Cheese Blue Cheese. Great for dinner, lunch,
or any gathering!
Merguez: A North African classic, this spicy sausage is a blend of lamb and
pork seasoned with pimenton, fresh garlic, oregano and red wine. Traditionally
stuffed into sheep casing, we use hog casing to make this sausage a great addition
to any meal period. Merguez is particularly good on the grill, cooked into pasta,
or simply seared on the stove.
Chorizo: This classic Mexican Sausage is fresh unlike its Spanish style dry
cured counterpart. Pork and beef supply the base for flavors of pimento, garlic,
and cumin. Chipotle Peppers and Ancho Chili round out the flavor profile adding
a sweet, spicy, and smoky element to the palate. Try it with eggs in the morning,
in tacos, or added to a variety of other dishes.
Maple Breakfast: A quintessential Classic! Here in Vermont, maple syrup is
good on everything but it's a classic for breakfast everywhere. This all pork
sausage combines Pure Vermont Maple Syrup with other warming flavors such as garlic,
thyme and cinnamon to create a sausage that will pair well with any breakfast dish.
Jagerwurst: We put our own unique twist on this classic German favorite.
Traditionally this sausage would be smoked and fully cooked for hunters. We decided
to take a different approach–We infused it with bacon for that smoky flavor,
while also adding mustard, coriander, garlic and ginger. Yes, it’s bacon inside
of a sausage. What’s wrong with that?/p>