We grind our brisket and pork rib trimmings, season the meat, stuff into natural hog casings, link ’em up, cold smoke for 4 hours, cool, then hot smoke to finish. Due to increased demand and limited trim supply, we have increased the price $1/link.

Delivered cold, ready for your fridge or freezer. Easy to reheat by dropping the bag in a pot of simmering water.