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Cured sausage

Regular price $5.30

Cured sausage this week comes in three varieties by New Lebanon Baloney Co.

New lebanon baloney is a cured, fermented, and semi-dry all-beef sausage. It's real beefy, smoky, and tangy!

Pepperoni is a classic italian treat. Slice it for a snack. Or put it in an omelette or on a pizza.

SOLD OUTFinocchiona is a classic and bold dry-cured sausage from the Italian tradition. It's made with meat form the shoulder of the pig. Aged in a hog casing and flavored with fennel, black pepper, garlic, and red wine, these have a diameter of approximately one inch.

SOLD OUT Saucisson a l'ail is a subtle and lovely dry-cured pork sausage from the French tradition. It's made with lean pork and is studded with carefully hand-diced fat from the back of the pig. Aged in a hog casing and flavored with garlic, quatre épices, and cognac, these have a diameter of approximately one inch.

SOLD OUT Hungarian paprika is a dry-cured and cold-smoked pork from the Hungarian tradition. It's made with pork from the shoulder of the pig. Aged in a hog casing and flavored with sweet and hot paprika and garlic, these have a diameter of approximately one inch.