Big Fork – Pork & Uncured Bacon Sausage – Bacon & Ale – 12 oz pack

$11.49

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Non-GMO

Vegan

Kosher

Produced in a nut-free facility

SKU: BGF002-0008 Category:

Product Description

Pairing the two of the best ingredients into one:  bacon and beer.  We work with craft brewer, Two Brothers Brewery, who makes a low IBU Weiss beer called Abel’s Weiss.  We add this beer at 8% of the entire recipe.  Winner at the Bacon & Beer Classic.  This sausage is best enjoyed on a pretzel bun, with caramelized onions that are deglazed with beer, stone ground mustard, and a great sauerkraut.

Big Fork makes craft bacon sausage.  We work with small family farmers in Iowa who raise 100% Berkshire Hogs outdoors without the use of antibiotics.  We use the best tasting bacon on the planet, its nitrate-free, uncured, and hardwood smoked.  We grind the bacon with antibiotic-free pork shoulder, a touch of brown sugar and sea salt.  Then we naturally encase it and smoke it using a combination of hickory and applewood hardwoods.  Our sausage is made the traditional smokehouse way, with one difference; we stuff as much bacon into every encased meat that we make.  On the premise that bacon makes everything better, we’re making sausage better with BACON. 

Ingredients: Antibiotic-free Berkshire pork (24-hour access to the outdoors), uncured hardwood smoked bacon, craft beer from Two Brother Brewery, corn flour, sea salt, brown sugar, water, natural flavors, and celery powder.

Description

Pairing the two of the best ingredients into one:  bacon and beer.  We work with craft brewer, Two Brothers Brewery, who makes a low IBU Weiss beer called Abel’s Weiss.  We add this beer at 8% of the entire recipe.  Winner at the Bacon & Beer Classic.  This sausage is best enjoyed on a pretzel bun, with caramelized onions that are deglazed with beer, stone ground mustard, and a great sauerkraut.

Big Fork makes craft bacon sausage.  We work with small family farmers in Iowa who raise 100% Berkshire Hogs outdoors without the use of antibiotics.  We use the best tasting bacon on the planet, its nitrate-free, uncured, and hardwood smoked.  We grind the bacon with antibiotic-free pork shoulder, a touch of brown sugar and sea salt.  Then we naturally encase it and smoke it using a combination of hickory and applewood hardwoods.  Our sausage is made the traditional smokehouse way, with one difference; we stuff as much bacon into every encased meat that we make.  On the premise that bacon makes everything better, we’re making sausage better with BACON. 

Ingredients: Antibiotic-free Berkshire pork (24-hour access to the outdoors), uncured hardwood smoked bacon, craft beer from Two Brother Brewery, corn flour, sea salt, brown sugar, water, natural flavors, and celery powder.

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