Maine Pasture-Raised Chorizo Sausage
12 oz package - 3 links
Chorizo sausage is spicy and versatile - you can serve it with fried eggs, use it in a bean stew, put it in a soup, use it as a pizza topping and so much more.
Chorizo is a type of sausage that’s widely popular in Latin America and some European countries, primarily Spain and Portugal, though variants can be found all over the world. The sausage has a long and rich history.
We are excited to be partnering with Serendipity Farm in Bradford, Maine. The Lorette family has been raising livestock for 45 years. Their pork has many fans and a well-earned reputation for being exceptional.
- 12 oz package with 3 links
- Pasture raised at Serendipity Farm, Bradford, Maine
- Ingredients: Pork, vinegar, blend of natural spices, salt, garlic powder
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
For over 40 years, Serendipity Farm and the Lorette family name have stood for integrity and quality In Maine farming circles.
That legacy continues today with George Lorette at his farm in Bradford. George grew up in Maine, but then left to get a degree in animal science and livestock production from Kansas State University. After Kansas State he worked at Murphy Hog Farms in North Carolina before returning to Maine to raise his own family and launch his own hog farm.
Serendipity today produces the highest quality all natural, pasture-raised pork.
What temperature should I cook pork sausage?
The target cooked temperature of a raw sausage is 160 degrees Fahrenheit, and at a steady 160 degrees. Any higher temperature will cause the fat inside the sausage to melt and drip out producing a dry, less tasty sausage. There should be no pink color in the sausage.
Is it OK for pork sausage to be a little pink?
Color doesn’t matter – as long as the sausage is 160 degrees F the color does not matter.
Can you overcook sausage?
The rules of cooking meat still apply to sausages: You do not want to overcook them.
I love pork. I love bacon.
Well, I should qualify that. I love good pork and good bacon but I hate grocery store pork and bacon.
I've got two problems with grocery store pork.
First, it is bland, flavorless and rubbery.
Second, the pigs come from factory farms where the conditions are inhumane. (Maybe in the US and maybe from another country. Labels are deceiving.)
I've been on a quest for great pork from a farmer I could trust for months now. And this spring I finally found him. I am over-the-moon thrilled to be able to offer our customers pork that tastes great and was raised humanely from Serendipity Farms in Bradford, Maine.