*The Award-Winning

Collection

Variety of 6 Items


*The Award-Winning <p>Collection</p>Variety of 6 Items
Item Number: 508
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$50.90
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Detailed Description

Broadbent's Award Winning Collection * This product is currently unavailable in California (Proposition 12 Regulation) & Massachusetts (940CMR36:00 Regulation). 

This collection features our Award-Winning Country Ham, Bacon, Sausage and all the fixin's to go along with it! We've packed this premium collection with 10oz. of Uncooked Country Ham Breakfast Steaks, 14oz. of Hickory Smoked Bacon, 14oz. of Pepper Bacon, a 9oz. Jar of Blackberry Preserves, two 5.5oz bags of Biscuit Mix, and a 1lb cloth sack of Grandma Broadbent's Smoked Country Pork Sausage. WOW, What a collection!

* This item contains Broadbent's Country Pork sausage. This must ship three day select from May-August if you are outside our standard three day delivery area. You may call us with any questions at 1-800-841-2202

 

Do not be alarmed if your products arrive warm.

Broadbent Country Ham, Bacon and Sausage are dry cured products. The Uncooked Country Ham and Bacon are shelf stable. They do not require refrigeration. They have a shelf life of three months. To achieve the ultimate shelf life and quality of these items, we recommend refrigerating for 6 months. These products are also freezable for up to 12 months.

Broadbent Smoked Country Pork Sausage is good outside refrigeration for 10 days. To achieve the ultimate shelf life and quality of this product, we recommend freezing for up to 9 months. This product can also be refrigerated for 2-3 months.  All products are USDA inspected and meet all USDA shipping requirements for safety.

 

How to Open your Cloth Bag of Smoked Country Pork Sausage:

* Sausage is easiest to slice when chilled well- (Use Sharp Knife)

Cut off tie end of sausage bag approximately 1 and 1/2 inch from tie end. Then, slit bag lengthwise and peel cloth bag off sausage with thumb and forefinger. This will allow you to remove your sausage from the cloth bag with very little or no sticking. Now, slice into patties and place in a cold and ungreased skillet over moderate heat, cooking until medium brown on both sides. (The smoking process will cause the meat to want to cling to the bag as the smoke permeates through the cloth and into the meat. The cloth will separate easiest from the bag when the sausage is well chilled or frozen.)