A fresh pork sausage made with Pete's Greens' organic Kimchi; a spicy, korean-style fermented cabbage, adding to the overall depth of flavor, and contributing flavors of chili without the heat.
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.
I had this again. It's just fantastic - and different. The combination of flavors is wonderful.
I wanted to pass on something I did with them last night.
I made a delicious sandwich out of them. First, I grilled them on our gas grill. I then sliced them up into discs. I laid them out on a delicious Italian sandwich roll, on which I had first run a bit of mustard. I then laid on some buffalo mozzarella, mixed greens, and sliced tomato. The mozzarella adds a bit of calming to the piquant flavors and adds a creamy mouthfeel, the mustard compliments the pork, seasonings, and the kimchi, and the tomato adds a sweetness as well as juiciness.
It was a pretty 'wow' creation for me and my wife.
This is really terrific sausage, but with a slight caveat. It's flavor is very strong, spice, and piquant. I'm not sure I'd eat it on its own, such as off of a grill. It needs something to calm and/or compliment the flavor. I had bites of it while preparing the following meal, but I think it'd be too much alone over a single sitting.
I cooked it up, sliced it, and served it tossed into penne pasta, which I had originally tossed with garlic, butter, olive oil, and salt. The pasta (and butter/oil) helped balance and calm the flavor of the sausage, yet didn't overwhelm the terrific combination of flavors the sausage offers.
I plan to get it again, but I'm thinking about making a sandwich with it. Perhaps in French bread with sliced tomato.
This is a well-balanced, delicious sausage. I was afraid it might be too hot, but the heat of the kimchi isn't overwhelming at all and makes for a delicious meal cooked in a pan with a tiny bit of oil over a summer campfire. You don't need much oil as plenty comes out while cooking the sausage.
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!
