FAQ

What is the white stuff on the outside of the sausage?

Our sausage is coated with Penicillium Nalgiovense mold to assist with the curing process.  While there have been a few very isolated cases of allergic reaction to this mold, most people, even those with penicillin sensitivity, don’t experience any reaction.

Can I eat the casing?

Certainly; we use natural hog casings.  If you prefer, the casing can be peeled off.

The casing is difficult to peel.  Is there anything I can do?

Place a small amount of water on a plate and roll the sausage to moisten the casing.  Drain the water and let the sausage sit a few minutes and the casing will rehydrate and be easy to peel.

Do I need to refrigerate the sausage?

Nope, our dry-cured sausage is shelf stable and doesn’t require refrigeration.  You can extend the freshness of your sausage for up to six months when refrigerated, but we don’t think it will last that long!

Can I freeze my sausage?

It’s not recommended as the sausage will tend to become crumbly when thawed.

Is the sausage gluten-free?

Yes it is.  We do not produce anything with gluten in our facility.

Is the sausage lactose-free?

Yes it is. We don’t use any milk products or proteins in our sausages or utilize lactic acid starter cultures that may contain casein.