CARE OF SAUSAGES AND SALAMI

HOW TO CARE FOR OUR SAUSAGES

All fresh sausage need to be refrigerate up to one week before cooked 

to 165 degrees and consumed or kept in the freezer for up to six months.

STORAGE OF DRY SALAMIS

These meats have a shelf life of three months if kept wrapped in a cool dry place, ideally a wine cellar or the cheese drawer in the refrigerator. 
Store partially used salami with a piece of plastic wrap over 
the exposed face, rewrapped in original butcher paper.

HOW TO COOK OUR RAW SAUSAGES

1) Defrost sausage under cold running water, or overnight in refigerator.

2) Bring a pot of water with 1 onion and 1 can of beer to boil then turn off.

3) Drop the sausage in and let steep for eight minutes.

4) Pull out sausages and sauté in butter till the outer casing get 
nicely browned without letting all the juices escape.

5) Then consume with your favorite condiments or savor 
the delicious sausages plain on there own.

ALLERGENS

Gluten Free, Treenut and Peanut Free, Egg Free, 

Fish and Shellfish Free