Frequently asked questions
For our fully cooked sausages grilling,pan-frying or steaming them over medium heat for 7-10 minutes is the best way to bring out its great flavor.
For our semi-processed products like bacon, tapas will need further cooking. Grill or pan fry them for approximately 15 minutes until an internal temperature of 160°F is reached. Turn to avoid burning.
Since 1975, we have used the best pork, beef, and chicken we can source. There are absolutely no pork or beef by-products, mechanically deboned meat, and extenders in any of our sausages. We use locally sourced raw materials from suppliers who share our core belief in producing high quality products. 95% of our pork, beef, and chicken come in fresh (not frozen with the exception of some suppliers who have to freeze their beef before delivering to us).
Dairy, MSG, soy or chicken are ingredients we use in some of our products. However, the product labels declare these ingredients. Our spice blends are trade secrets. In case you are allergic to a particular ingredient/spice please contact us and we will be glad to tell you if it is in any of our products.
Nitrites have been used essentially for many years to produce safe and nutritious products. We use the allowed minimum levels of nitrite for consumer safety.
The occurrence on the surface of sausages are called “whiskers”/filaments which are naturally present on the surface of the hog casing used which are edible. These are veins on the surface of the intestine-runner that attach to the animal carcass and is part of the animal biology. Furthermore these are not harmful in any way and disappear upon cooking. Food safety has always been and will always be our top priority.