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Summer Sausage

Want a quick, yet perfect appetizer? Want to spice up your charcuterie board? Our old-fashioned recipe summer sausage, smoked in a concrete pit smokehouse over a real hard-wood fire for 18-24 hours. Creates a strong smoky flavor that only comes from a slow-smoking process. A throwback flavor to the days of homemade sausage that you won't find anywhere else.
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