Charcuterie plates get a savory upgrade. This cold-smoked, dry-cured sausage is made with purebred Duroc pork raised on Gunthorp Farms in LaGrange, Indiana and spiced with white pepper, garlic, lemon peel and other aromatics. It’s garlicky, savory, and easy to slice; ideal for a picnic basket or at-home cheese board.
Pork shoulder, pork fat, sea salt, dextrose, lactose, spices (white pepper, garlic, lemon peel, nutmeg, clove, cinnamon), vegetable powder (CELERY juice, sea salt), lactic acid starter culture, natural casing. Contains CELERY.