Bacon never tasted this good. Ours comes from locally-raised Heritage Pork, hickory-smoked and cured, and hand-sliced to order. Our sausages are made right here in house. Fourteen everyday flavors, plus seasonal favorites. Serve them once and you'll never go back!
Fresh all-natural pork belly, seasoned with salt and brown sugar, hickory smoked, and glazed with maple syrup and cider vinegar. Housemade perfection.
From our neighbors in Windsor, a not too smoky bacon with sweet maple flavor. Good for breakfast but even better packed into a BLT.
Stuffed with all-natural, free range chicken, our Sriracha Buffalo Sauce, and Plymouth Artisan Cheese’s “Red White & Blue.” Great for dinner, lunch, or any gathering!
Heritage Pork sausage marrying Pure Vermont Maple Syrup with warming flavors like garlic, thyme, and cinnamon. Makes breakfast so much better.
Molasses, sage and brown sugar marry together to bring a sweet but savory twist on the classic sage breakfast sausage!
A spicy North African blend of lamb and pork seasoned with pimenton, fresh garlic, oregano, and red wine. Grill it, toss with pasta, or sear it on the stove.
Unlike its dry cured counterpart, we make a fresh Mexican chorizo with pork and beef, all the typical spices, chipotle pepper, and ancho chili. Sweet, spicy, and smoky.
Our twist on a German classic! We add mustard, coriander, garlic, and ginger. Then infuse the stuffing with bacon. What’s wrong with that?
Chinese 5 Spice and a rich egg & cream binder make this traditional Swedish Bratwurst irresistible.
This crowd pleaser relies on all-natural, free-range chicken, hearty sundried tomatoes, and freshly chopped onions for its signature punch.
An old-world recipe that’s flavorful and nostalgic, our fresh kielbasa combines all-natural pork with fresh garlic and oregano.
A simple, savory poultry sausage infused with roasted garlic and sage.
We love this sweeter Spanish sausage, with honey, cinnamon and lemon zest, for a refreshing change of pace.
The staples! Simple and straight forward. Sweet offers hints of garlic, fennel, and a little sugar. Hot is a kicked up version, with crushed red chili flakes.
A customer and house favorite, we grind Wagyu beef and Green Mountain Smokehouse bacon into the mix with chunks of Cabot Sharp Cheddar.