FREQUENTLY ASKED QUESTIONS

We produce everything in the heart of Denver, CO. And we're the ONLY USDA Certified bacon producer in the state of Colorado.

Well, that's a long list. But here's a few reasons. All of our sausage and bacon products are made with pigs that are raised humanly and fed a natural diet, in turn giving us higher quality meat than conventionally raised pigs. Better pork equals better sausages. We use 100% real wood to smoke everything (no liquid smoke or artificial flavorings). The wood blend we use is a mix of Colorado peach wood, and Texas pecan wood. We dry cure all of our salami the old way. Dry curing pulls out water and concentrates the pork flavor. Unlike some other guys out there, we don't pump our products full of water to make it weigh more. Our turkey is always antibiotic free and free range. We use Angus Beef for our Pastrami, Corned Beef and Beef Bacon. Angus beef has a lot of marbling and provides better flavor.

Yes! Our products can be frozen before their expiration date, however for quality reasons we do not recommend you freeze salamis. Use within 12 months for best results.

Frying it in a pan is always great, but if you are cooking for a crowd, we recommend laying it flat on a sheet tray and roasting it in the oven at 350 degrees. Cook it to your preferred doneness, then drain on paper towels.

Our sausages are fully cooked, just heat and serve! We prefer to throw them on the grill, or sauté them on the range.