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 the 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 nice. Get some cheese. Enjoy.

Bacon

This one's easy. Do it in the oven, on a sheet pan. Preheat the oven to 450, cook for 10 - 20 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.