SOUTHDOWN LAMB CHORIZO SAUSAGE (1.0 LB)
Sourced From:
HOPKINS SOUTHDOWN
$20.00
Description:
“Spanish Lamb Sausage:
Seasoned with salt, chili peppers, coriander, cinnamon, cloves, cumin, paprika, and vinegar to provide a smoky taste and wonderful red color.”
| Size |
1 LB |
|---|
About:
Debra and Don Hopkins have passionately raised Southdown and Southdown cross-bred lamb on their farm in Scituate, Rhode Island for over 40 years. An anchor of the Rhode Island food scene, their dedication to quality shines through in meals prepared by most of the best tables and restaurants across southern New England.
Quality:
Their passion for animal well-being and product quality is exemplified in their commitment to preserving the animals' natural characteristics, rather than breeding them for size. From the birthing process to maintaining the health of their pens and pastures, every decision is thoughtfully made to ensure the best animal welfare, and that the final product is of the highest quality
Southdown lamb is renowned for flavorsome, rich, and tender meat.
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This product has multiple variants. The options may be chosen on the product page
SMOOTH GRAIN MUSTARD
A true pantry staple, this French Dijon-style mustard is produced in small batches in Rhode Island. Use it on everything from sandwiches, as a complement to charcuterie, or in a stew or a roast.
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SPICY YELLOW MUSTARD
An "American Childhood" yellow mustard. Use it on burgers, hot dogs, turkey sandwiches, or as an integral part of our barbecue sauces.
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Handmade by the artist and chocolatier Miguel Allis to please all your senses, these bonbons captivate with beautifully shaped designs, visually stunning whispers of color, and a delicate burst of scents and flavors. They exemplify the artistry, devotion to taste, and meticulous attention that this artisanal chocolatier brings to the craft.
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Compliment your menu...
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| Balancing sweet, sour, and savory with meaty premium Galacian mussels. The mussels are grown in Galacian estuaries, the very best are picked, hand shucked and packed in a beautifully colored sauce.Spoon onto warm bread, with a salty fresh cheese and pair with a light Austrian or a lovely, chilled Muscadet.Ingredients: Mussels, Olive Oil, Sunflower Oil, Vinegar, Spices, Salt |
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(ROAST, BRAISE, SMOKE) An impressive special occasion (or any occasion) cut of lamb. Lightly score the fat, immerse in a marinade, prick with garlic cloves and rosemary, and rub with a paste of herbs or compound butter. Always allow lamb roasts to rest for 10-15 minutes before carving against the grain and serving.
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