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Description

Kielbasa SausagePolish style sausage most commonly served in BBQ restaurants. Slow smoked and ready for the grill or oven.

cured for 14 days and smoked for 12 hours

Pork leg is the traditional cut used for making ham

red pepper

The Sirloin is a great grilling or searing steak

Canadian Bacon is actually ham made from pork loin

beans or cabbage but its also great for breakfast

The two meats are divided by a T shaped bone from the spine

boudain and pates

Ingredients include smoked paprika

cream and butter and let it set up in a terrine overnight

the Spanish use it in Morcilla and the French use it in Boudin Noir

sautéed duck livers

Exchange/Return Notes

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Final sale items are not eligible for returns or exchanges.
To process your return/exchange, please contact us at [email protected]
Please click here for more details>>> Return & Exchange Policy

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