Description
“The best summer sausage I’ve ever tasted!” This is the reaction Vermont Smoke and Cure often gets during in-store tastings all around the country. They cut no corners, especially with our Summer Sausage. They carry out the full 12 hour fermentation 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. We use a subtle mix of spices, and no MSG.