The Cavalier Collection
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This classic favorite is gift-giving your friends will savor. It contains an amazing amount of our delicious meats!
Ideal for entertaining, so delicious and easy. The Petite Country Ham is packaged in our traditional cloth bag.
- One 2-3 lb. Cooked Boneless Petite Country Ham
- One 5.5-6.5 lb. Half Slab Country Bacon
- One 12 oz. pkg. Hickory Smoked Sausage Links
Cooked, Boneless Petite Country Ham
Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months. If the vacuum seal is broken while under refrigeration the ham will need to be used within a week or frozen.
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
Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months.
To slice, use a very sharp knife to slice the slab to desired thickness.
Arrange slices in a 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.
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
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.
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.
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.
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.