This Breakfast sausage is salty and sweet made with real Vermont Maple syrup and their pasture raised, whey fed pork.
Keep refrigerated or freeze.
Von Trapp Farmstead's pastured, whey-fed pigs are a vital part of their regenerative farming practices, helping enrich their fields for future grazing while utilizing healthy products that would otherwise go to waste. Along with the organic whey from their cheese production, the pigs eat spent brewing grains from Lawson’s Finest Liquids, leftover breads from Red Hen Bakery, and other vegetable and grain byproducts from local food production.
Their diet produces distinctive, flavorsome meat with rich fat and savory maple notes, which Von Trapp Farmstead process into many cuts, bacon, fresh sausages, and cured salami.
