Rust Belt Saucisson

Rust Belt Saucisson100% purebred Duroc pork from fourth generation Gunthorp Farms in LaGrange, Indiana, blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon before cold smoking over applewood, hickory, and barrel staves. Easy to slice by hand (next to a metal lunchbox and thermos) or layer on cured meats boards (next to Midwestern farmstead cheeses and the latest local pint). Pair with locally crafted artisan products such as our Caramel Bacon

Serve on sea-cuterie boards paired with our Smoked Seafood Dip and Salmon varieties

Centuries ago

chili extract)

Each piece about 7-9oz

and balsamic vinaigrette

and sodium bisulfite)

Serve alongside our Risotto Mix made with locally foraged mushrooms

calcium chloride

whole jowl muscle along the jaw and under the pork cheeks

Ready to eat

Great for baking

and jumbo shrimp kabobs – it’s a next level finishing butter