This customer favorite is gift giving your foodie friends will savor. Contains an amazing 9 pounds of our delicious meats! Ideal for entertaining, so delicious and easy. The Petite Country Ham is packaged in our traditional cloth bag.
- 2-3 lbs. Cooked Boneless Petite Country Ham
- 5.5-6.5 lbs. Half Slab Country Bacon
- 12 oz. Hickory Smoked Sausage Links
Due to perishability, this product only ships Monday - Wednesday.
Ingrediengs:salt, sugar, & sodium nitrites.
Ingredients: Pork, salt, water, red pepper, sage, black pepper, sugar, sodium nitrite, natural hog casing.
Cooked, Boneless Petite Country Ham
Storage: Refrigerate upon arrival. Arrives frozen. Allow 2-3 days to thaw in the refrigerator. If not to be used within 28 days, freeze for up to 6 months. If vacuum seal is broken while under refrigeration the ham will need to be used within a week or frozen.
Preparation: This dry-cured Country Ham is fully cooked and needs no further cooking. Use a very sharp knife and slice paper-thin slices when the ham is cold. Serve slices at room temperature or warm in a microwave or conventional oven after ham has been sliced. To slice, for best results, use a very sharp knife or electric slicer. Start at either end of the ham and make the slice very thin.
Half Slab Country Bacon
Storage: Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months.
Preparation: To slice, use a very sharp knife to slice slab to desired thickness.
To fry: Arrange slices in cold skillet. Cook slowly over low heat. Turn bacon while frying until crisp and golden brown. Remove slices and drain onto a paper towel or napkin.
To microwave: Place bacon strips between paper towels on a microwave-safe plate. Microwave to desired crispiness, or microwave for approximately 3-4 minutes. Microwave temperatures and personal preferences vary.
Hickory Smoked Sausage Links
Storage: Refrigerate upon arrival. However, this product can last up to 10 days without refrigeration. If not used within 42 days, freeze for up to 3 months.
Preparation:
To pan fry:
Split sausage lengthwise. Place sausage on a cold skillet. Slowly cook over medium heat (350 degrees F) for 5 minutes. Turn once, and cook an additional 5 minutes. Remove sausage when the internal temperature of the sausage reaches 160 F and drain onto a paper towel.
To Grill:
Split sausage lengthwise. Set a grill to medium heat at 350 degrees F, then cook for 5 minutes on each side. Remove sausage when the internal temperature of the sausage reaches 160 F and drain onto a paper towel.
Microwave
Split sausage lengthwise. Put a paper towel on a microwave-safe plate. Place sausage links on the covered plate, with another paper towel on top of the sausage. Cook on high heat for at least 1-2 minutes, until the temperature of the sausage reaches 160 F. Microwave temperatures may vary.
