“Hamtastic” Ways to Reinvent your Dinner Leftovers Eating ham on Easter is largely an American tradition. While most of the world celebrates the holiday by making roast lamb, here in the good ‘ole USA we’re all about the ham! Besides being delicious, ham...
Bacon: “Outside the Box” Uses for America’s Favorite Meat There are so many different ways to use bacon – from drink garnish to breakfast staple to main course MVP. Any way you slice it, bacon has undoubtedly made its way into our lives as a...
Law of The Land: Our Landjäger Salami Dry-smoked, shelf-stable, and oh-so savory, our acclaimed Landjäger dried salami is the ideal “anytime” snack. In the wild, at the office, have it for breakfast if you feel so inclined. But if you have a hunch before...
Getting the Knack: The Complete Guide to Knackwurst Sausage German in origin, knackwurst are short, thick sausages made of finely ground pork and veal, liberally flavored (usually with garlic). Traditionally more of an orange or reddish tint, it’s flavored with...
What is Andouille? French in origin, and a staple of Louisiana Cajun and creole cooking, Andouille sausage is made using varying cuts of pork meat and is typically seasoned with pepper, onions, and spices, typically garlic, ceyenne pepper and paprika. A smoked...
