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Tips!! Cooking, Eating, etc...

Not sure how to cook those SCF meats you triumphantly carried home from your local purveyor of fine victuals? Don't sweat it, we got tips.

Sausage

Our sausages are fully cooked - just heat and eat! We like to heat these puppies up in a skillet with a little bit of oil on medium heat, 5 - 7 minutes per side. You can also grill, bake, broil, boil, or steam... pick your favorite method for making cold things hot. Whatever path you choose, wrap leftovers tightly in plastic and refrigerate if you don't use the whole pack. Best to use 'em up within 7 days of opening the package.

Salami

Our salami are dry cured and ready to eat. You might see some mold on there when you open the package - that's totally fine! We use an all-natural fermentation and curing process, and mold on the outside of the salami is 100% part of that process. In fact, that mold you see is responsible in part for the amazing, complex flavor of our salami when compared to industrially-produced citric-acid-laced fake-fermented run-of-the-mill salami you may have had in the past. In any event, you can peel off the casing or not, up to you. Slice as thin as you can with a good sharp knife. Get some cheese. Enjoy.

Bacon

This one's easy - sort of. Do it in the oven, on a sheet pan. Preheat the oven to 450, cook for 10 - 12 minutes depending on how crispy you like it. We prefer our bacon "just done" - it's cut thick, so you don't want to overcook it. And that's the tricky part - it can go from perfect to overdone pretty quickly, so check it frequently after the 10-minute mark.

PRO TIP #1: Save the fat! Pour it off into a small dish or jar and break it out next time you need to fry up some eggs, sauté onions for a soup or stew, roast some broccoli, etc, etc...

PRO TIP #2: The crispier you make your bacon, the saltier it gets! The lean meat holds more salt than the fat, so if you render out more fat you are left with proportionally more salt. We think our bacon is perfectly seasoned when "just done" - in other words, still a little floppy. :)