Breakfast Sampler Pack

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  • $39.95
  • Regular price $50.96
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Smoking Goose's delicious take on all-American breakfast essentials. Each pack includes:

Applewood Smoked Bacon Bits -pork belly, Indiana maple syrup, brown sugar. Our real Applewood Bacon crumbed into bits. 8 oz

Fresh Hillbelly Sausage - fresh pork & bacon sausage with maple syrup, cinnamon, nutmeg, clove, ginger, raw, uncased sausage, 16oz package

Fresh Mexican-style Chorizo pork sausage with cumin, oregano, ancho, sherry vinegar, raw uncased sausage. 16oz package

Limited release Sassaka...if you like Bacon Butter

Serving suggestions: Let come to room temp. Slather on hot biscuits or toast. Blend into omelettes, frittatas, and breakfast casseroles. Spread a layer in Croque Madame or Monsieur. Wrap any unused potions of Sassaka tightly in plastic wrap and store in the fridge.

Each container about 16 oz, store in the fridge

About Sassaka: The lumberjacks in northern Italy know how to keep warm. Centuries ago--even before salame was a widespread Italian tradition--the tree huggers of Udine along the Slovenian-Italian border needed a way to keep meat on their bones...and to keep their recently butchered harvest from spoiling.

In their cool cellars, they cured pork belly and back fat under salt and wine infused with savory spice. Both pork sides went into a cool smokehouse so the sweet smoke permeated the cured slabs but didn't render the fat.

The whole lot was finely chopped and blended to make a paste that could be packed into jars. Kept cool and covered, this flavor-packed schmear would keep for months as the lumberjacks moved through the northern Italian forests.  

To warm up from the inside out, those ancient foresters only had to toast a slice from a crusty loaf and then spread on a thick layer of Sassaka. On top of hot toast, we're tempting to call it "bacon butter" as it warms and begins to render for a stick-to-your-ribs starter layered with sweet, smoky, and winter spice flavors.