Carefully crafted recipes.
We put quality ingredients, great care and attention to detail in every one of our delicious food products.
Our Glossary of IngredientsWant to know the specifics on what's in our food? This glossary provides information about the ingredients in our most popular items in addition to our main ingredients—pork and other meats. These ingredients are added to enrich flavor, expand variety, and enhance food safety.
Cured meat from the belly (or side) of a pork carcass.
Baker’s yeast is used to leaven bread. The extract adds an earthy, yeasty flavor to bread and can impart similar flavors to other food products.
Bamboo Fiber is a natural fiber used to aid in texture.
Beef is skeletal meat from cattle.
Beef collagen is naturally occurring connective tissue from cattle and is used for sausage casing.
Beef hearts are the heart muscles in cattle, primarily used to add color to sausage products.
Beef stock is a natural derivative of beef bones used as a flavor enhancer.
Beer is an alcoholic beverage made from the fermentation of grains.
Butylated hydroxyanisole, or BHA, is a synthetic antioxidant used to protect fats and lipids during storage.
Black pepper is an aromatic and pungent natural spice made by grinding dried, unripe peppercorns.
Bourbon Reduction is a bourbon that has been cooked to evaporate the liquid and concentrate the flavor. Less than 0.1% alcohol remains after the evaporation process.
Bourbon Whiskey is a barrel-aged, distilled American liquor made primarily from corn.
Breadcrumbs are dried bread, crumbled and used as a binder to hold moisture.
Brown sugar is a natural ingredient formed from the blending of sugar and molasses.
Brown Sugar Flavoring
Brown sugar flavoring is an extremely sweet, concentrated brown sugar flavor that can be used in place of regular brown sugar.
Browned Butter Flavor
Browned Butter Flavor is derived from caramelized butter.
Butter Flavor is derived from butter and used to impart a creamy mouth feel.
Butylated hodroxytolulene, or BHT, is an antioxidant used in dry and semi-dry sausage production to maintain flavor and color during storage.