The quality of a sausage comes down to the quality of the meat and the quality of the ingredients. By breeding and raising our own pigs on pasture we can guarantee the first, and by making our sausage ourselves in small batches we can control the latter.
If we can't grow it ourselves, we take great pains to source top-notch ingredients for everything we make—whole spices, fresh herbs and aromatics, beer and maple syrup from great producers in New England—so please check out the offerings below. Got a hankering for some great pork and beef? Here's where you can find us now, or you can sign up for the newsletter to make sure you're always up-to-date.
(A quick aside to all the small growers and producers out there: We're always on the lookout for new ingredients to work with. Do you grow or make something you're really excited about and think it would be good in a sausage? Give us a holler!)
(CHECK BACK AT A LATER DATE)