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pork sausage andouille
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Cellars at Jasper Hill Andouille Sausage

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This uncured Andouille recipe blends traditional spices with their fresh pork. Fully cooked - just heat and enjoy.

pork, sea salt, sugar, spices, celery powder (celery, sea salt), garlic No added nitrates or nitrites except those naturally occuring in celery juice powder and sea salt.

12 oz

Storage Tips
This product ships frozen and should arrive cool the touch. Store in the refrigerator on arrival and use within two weeks of receipt. For best results, cook slowly over low or indirect heat.

Cellars at Jasper Hill, Greensboro, VT

Jasper Hill Farm began as a model for value-added production; turning milk into a high-value product achieved profitability for a small scale farm. Pigs have always been a part of this story with their appetite for the by-product of whey and batches of cheese that don't make the grade. Jasper Hill has realized their vision of applying the value-add strategy to pork with a small, USDA inspected facility near the original farm. Whey-fed pork tends to have a concentrated flavor and reveals the complexity of a place-based product in a way that compliments our working landscape and our tables.
Tamworth, spotted gloucester and berkshire hogs are cross-bred for heartiness and meat quality on their farm in Craftsbury, Vermont. Seasonally, they are put to pasture in spent vegetable fields to root out weeds while tilling and fertilizing the soil. They also drink protein rich whey, leftover from the cheesemaking process, along with gleaned organic vegetables and artisan cheese bits. Their meat is well structured with nice marbling - succulent and flavorful when cooked.
Because farming pigs is complimentary to their other agricultural pursuits, they are able to keep the scale of operation in balance with natural systems and a focus on quality.This endeavor utilizes what would be compost, and turns it into delicious pork!

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