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Uncured, old-world summer sausage recipe that is fermented with the same start cultures as our salami for 30 hours and then hardwood, cold and hot, smoked for 12 hours.
Reviews
5.0
2 ratings
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Great taste and well
Seasoned! It's hard to find a good summer sausage that is not tainted with a bunch of low quality ingredients. This is one of our favorites.