“The best summer sausage I’ve ever tasted!” This is the reaction Vermont Smoke often receives during in-store tastings all around the country.
They cut no corners, especially with their Summer Sausage. A 12 hour fermentation is carried out to reduce the pH of the Summer Sausage before cooking, rather than just adding acidifiers. This slow process allows the flavor to develop slowly, resulting in a clean flavor with the characteristic “tang” of a traditional summer sausage. They also use a subtle mix of spices, and no MSG.
Pairs especially well with mild and high-fat cheeses such as a double-crème, but also can complement more spicy items with its mild flavor.
Shelf stable (requires no refrigeration) for six months, until opened. So, it travels well in your back pack or along with your wine.
About Vermont Smoke
Vermont Smoke and Cure craft some of the finest summer sausage, bacon, ham and other smoked meats in the world, using pure ingredients and old fashioned ways. They've been at it for over 50 years in their smokehouse in northern Vermont. They provide smoking for meats that Vermont farmers bring to them. All of their products are made in Hinesburg, VT.