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The dilemma facing pioneer mountain cooks was how to keep freshly butchered meat from spoiling without refrigeration. Hogs were butchered in the late fall when the temperature was down around 33 degrees, and while the meat was fresh, it was salt cured. The next spring any leftovers would be smoked under a fire of green hickory or peppered. Sausage was packed in the intestines of the hog, tied off and also hung in the smokehouse for curing. Salting, peppering, and smoking protected the meat from spoiling and from insects. Today it's that salt, pepper, and Smokey flavor that we love in our ham, bacon, and sausage even today.
Try some, and we think you will also agree.
All of our products now have a Web ID # for easier ordering.
Try some of Clint's
© 2013 Miesfeld's Market
4811 Venture Drive Sheboygan, Wisconsin 53083