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This is truly a gift box of the very best specialty meats we could make, and is fit for only the most special palates.
We start with a coarsely ground pork sausage to make our cajun spiced Andouille sausage. It's combined with sweet onion, all spice, mace, chilies and mustard before being smoked over pecan wood to seal in the flavor. It's amazing in gumbo, but its equally as amazing as the final touch on casseroles, quiches, or by itself.
For our next creation, Tasso, we take a cut from the pork shoulder and heavily spice it down with white pepper, chilies, and marjoram before sending into the smokehouse full of natural hardwoods. It's rarely eaten alone, but rather used as an essential flavor in Shrimp Po Boys, Jumbalaya, or in your soups and stews.
Our chorizo sausage takes on a hefty dose of cumin, oregano, ancho, and paprika to make it a highly spiced, yet not spicy, sausage that is delicious crisped up and folded into cheese dip, or mixed with ground beef for out of this world tacos.
We finish up our tour de cured meats with our lamb, juniper berry, and orange peel cured salami. It's a cured meat that is handcrafted and aged slowly to procure the best flavor. It's best sliced up and savored bite by delicious bite on its own.
Here's what you get:
- 1 pound Andouille sausage
- 8-12 oz Tasso
- 1 pound Chorizo
- 8 oz Lamb and orange peel salami
All natural, gluten free, and preservative free
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