A finely minced mixture of pork, in a 4 lb stick, 19 inches long and Comes with E-Z peel casing and is traditionally dry cured.
INGREDIENTS: Pork, nonfat dry milk, salt, sugar, lactic acid starter culture, spices, sodium erythorbate, garlic, sodium nitrite, sodium nitrate. Gluten free.
Learn the basics of butchering at Taylor's Market. Taylor’s Market Butcher Danny Johnson is a 1982 graduate of the Oregon Meat Cutting School. He started working at Taylor’s on May 2nd 1983 and became part owner in October of 1987. In January 2007 Danny and his wife Kathy became sole owners of Taylor’s.