{"title":"Father's Day Specials","description":"","products":[{"product_id":"country-ham-breakfast-set","title":"Country Ham Breakfast Set","description":"\u003ch2\u003eCountry Ham Breakfast Kit\u003c\/h2\u003e\n\n\u003cp\u003e\n  A complete country ham breakfast built the traditional way: skillet-seared ham, fresh biscuits, red eye gravy, and something sweet on the side. This kit brings together the essential components for a full, old-school morning at home, packed together and ready to deliver a serious breakfast spread.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Two packs of Broadbent Country Ham Breakfast Steaks provide the centerpiece. Salt-cured and smoked, these steaks brown quickly in a hot skillet, releasing the savory drippings that define a proper Southern breakfast. Two packs of Broadbent Country Ham Biscuit Slices round out the ham selection, cut thin and ready to layer into warm biscuits or serve alongside the plate.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Tait Farms Drop Biscuit Mix keeps the baking straightforward, producing tender, home-style biscuits that hold up to gravy and ham. Julia’s Pantry Red Eye Gravy Mix is designed to be prepared using the drippings from cooking the ham, creating a rich, coffee-kissed gravy that ties the plate together. A jar of Tait Farms Apple Butter adds a smooth, fruit-forward contrast, bringing a sweet balance to the salt and smoke.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Everything arrives boxed together but individually packaged for flexible storage. The country ham products are shelf stable and do not require refrigeration until opened. Store pantry items in a cool, dry place, and refrigerate apple butter after opening.\n\u003c\/p\u003e\n\n\u003ch3\u003eWays to Use the Kit\u003c\/h3\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eBiscuits and Red Eye Gravy:\u003c\/strong\u003e Bake the biscuits, sear the ham steaks in a hot skillet, then prepare the red eye gravy in the same pan using the ham drippings. Spoon the gravy over split biscuits and serve the steaks alongside.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eCountry Ham Biscuit Sandwiches:\u003c\/strong\u003e Warm the biscuit slices and layer them inside freshly baked biscuits for classic breakfast sandwiches, with gravy on the side or spooned lightly over the top.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eSweet and Salty Plate:\u003c\/strong\u003e Serve ham steaks with warm biscuits and a generous spoonful of apple butter for a balanced combination of smoke, salt, and fruit sweetness.\n\u003c\/p\u003e\n\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003e\n  Ingredients vary by item, see individual package labels\n\u003c\/p\u003e\n\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is included in the kit?\u003c\/strong\u003e\u003cbr\u003e\n1 jar Tait Farms Apple Butter, 1 bag Tait Farms Drop Biscuit Mix, 1 Julia’s Pantry Red Eye Gravy Mix, 2 packs Broadbent Country Ham Biscuit Slices, 2 packs Broadbent Country Ham Breakfast Steaks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many people does it serve?\u003c\/strong\u003e\u003cbr\u003e\nThe kit can serve up to 12 people depending on portion size and how it is prepared.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo the ham products require refrigeration?\u003c\/strong\u003e\u003cbr\u003e\nNo. The country ham products are shelf stable and do not require refrigeration until opened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow should the red eye gravy be prepared?\u003c\/strong\u003e\u003cbr\u003e\nAfter searing the ham steaks in a skillet, prepare the gravy using the mix and incorporate the ham drippings for depth and authenticity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs this intended as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes. It is packaged as a ready-to-give breakfast set or as a complete kit for a memorable morning at home.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Country Ham Breakfast Kit\",\n  \"description\": \"A complete country ham breakfast kit featuring Tait Farms apple butter and drop biscuit mix, Julia’s Pantry red eye gravy mix, and two packs each of Broadbent country ham breakfast steaks and biscuit slices. Shelf stable ham products, packed together for a gift-ready breakfast serving up to 12.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Carnivore Club\"\n  },\n  \"category\": \"Breakfast Kit\",\n  \"countryOfOrigin\": \"US\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"price\": \"74.99\",\n    \"priceCurrency\": \"USD\"\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Servings\",\n      \"value\": \"Up to 12\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Packaging\",\n      \"value\": \"Boxed together, items individually packaged\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is included in the kit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"1 jar Tait Farms Apple Butter, 1 bag Tait Farms Drop Biscuit Mix, 1 Julia’s Pantry Red Eye Gravy Mix, 2 packs Broadbent Country Ham Biscuit Slices, 2 packs Broadbent Country Ham Breakfast Steaks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many people does it serve?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The kit can serve up to 12 people depending on portion size.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do the ham products require refrigeration?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The country ham products are shelf stable and do not require refrigeration until opened.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should the red eye gravy be prepared?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Prepare the gravy using the mix and incorporate the drippings from searing the ham steaks for authentic flavor.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this intended as a gift?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. It is packaged as a ready-to-give breakfast set or as a complete kit for a memorable morning at home.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Broadbent Country Hams","offers":[{"title":"Default Title","offer_id":55505648222376,"sku":"AM-BFAST-GIFT-DRY","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/freepik__combine-all-reference-images-to-create-a-country-h__24579.png?v=1778168177"},{"product_id":"country-ham-starter-pack-broadbents","title":"Country Ham Starter Pack","description":"\u003ch2\u003e\u003cstrong\u003eBroadbent's Smokehouse Country Ham Starter Pack – 115 Years of Kentucky Tradition\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is how you stock a serious kitchen. The Country Ham Starter Pack is eight essential cuts from one of Kentucky's most decorated smokehouses—23-time Grand Champion at the Kentucky State Fair, award-winning at the International Fancy Food Show, and still curing hams the way they did in 1909.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Inside:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2x \u003cstrong\u003eBiscuit-Cut Country Ham\u003c\/strong\u003e (perfect for breakfast or anytime biscuits)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2x \u003cstrong\u003eCountry Ham Center Steaks \u003c\/strong\u003e(the prime cut—thick, rich, and ready to fry)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2x \u003cstrong\u003eHickory Smoked Pepper Bacon\u003c\/strong\u003e (2x award-winning, hand-rubbed with Broadbent's proprietary blend)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1x \u003cstrong\u003eCountry Ham Seasoning Hocks\u003c\/strong\u003e (the secret to unforgettable soups, beans, and greens)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1x \u003cstrong\u003eSliced Hillbilly Prosciutto\u003c\/strong\u003e (Kentucky's answer to Italian prosciutto—dry-cured, aged, ready to eat)\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e You get breakfast covered with biscuit slices and pepper bacon. Dinner solved with center steaks and seasoning hocks. And charcuterie boards elevated with sliced prosciutto. All dry-cured, hickory-smoked, and built to last in your fridge or freezer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShips unrefrigerated. USDA inspected. Refrigerate or freeze for extended storage.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Broadbent Country Hams","offers":[{"title":"Default Title","offer_id":55505648386216,"sku":"AM-BB-SAMPLER2","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/505Lg.jpg?v=1778168177"},{"product_id":"heritage-dry-cured-country-ham","title":"Heritage Dry Cured Country Ham","description":"\u003ch3\u003eHeritage Dry Cured Country Ham – The Original Frontier Charcuterie\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBefore prosciutto was shipped here. Before jamón made it to American tables. Before European charcuterie was even an option... there was country ham.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is America's original dry-cured pork, born in Appalachian hills where families salted and hung hams not for craft, but for survival. No fancy curing chambers. No temperature-controlled rooms. Just salt, time, and air — the same method that's kept families alive through brutal winters for centuries before refrigeration was even a concept.\u003c\/p\u003e\n\u003cp\u003eThis is \u003cstrong\u003eheritage breed country ham\u003c\/strong\u003e — made from pasture-raised, old-line pigs like Berkshire, Duroc, and Red Wattle that were raised before industrial farming bred marbling and flavor out in favor of leanness. These are the breeds that built American charcuterie when fat actually meant something. No hormones. No antibiotics. No shortcuts. Just pigs raised on pasture with space, sunshine, and an all-natural diet.\u003c\/p\u003e\n\u003cp\u003eAnd this isn't traditional country ham either — the kind that hits you with salt like a freight train and needs soaking before you can even think about cooking it.\u003c\/p\u003e\n\u003cp\u003eNo, this is \u003cstrong\u003eprosciutto-style country ham\u003c\/strong\u003e. Lighter cure. Sweeter balance. Aged 12-18 months and lightly smoked for complexity without overpowering the meat. The result is a ham that's meant to be sliced paper-thin and enjoyed — straight onto a board, draped over melon, or layered into biscuits without ever seeing a skillet.\u003c\/p\u003e\n\u003cp\u003eIt's the American answer to prosciutto, built with frontier grit and heritage genetics. Salt-cured for preservation. Aged long enough to develop the deep, umami-rich complexity that only time can create. This is what happens when Appalachian tradition meets old-world technique and nobody compromises on the ham.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat You're Getting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e18-20 lb whole bone-in heritage breed country ham\u003c\/li\u003e\n\u003cli\u003ePasture-raised pork from heritage breeds \u003c\/li\u003e\n\u003cli\u003eAged 12-18 months for deep, concentrated flavor\u003c\/li\u003e\n\u003cli\u003eProsciutto-style preparation — slice thin and serve\u003c\/li\u003e\n\u003cli\u003eLighter cure than traditional country ham\u003c\/li\u003e\n\u003cli\u003eLightly smoked for complexity without overpowering\u003c\/li\u003e\n\u003cli\u003eShelf-stable without refrigeration until you slice into it\u003c\/li\u003e\n\u003cli\u003eHand-cured using Kentucky tradition that dates back over a century\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis isn't even traditional country ham, this is what you get when heritage genetics meet Italian technique on American soil — and it belongs on the same board as anything Europe's got.\u003c\/p\u003e\n\u003cp\u003eOld World technique. Heritage breed backbone. Built to rival prosciutto, but only in the way that Kentuckians can do it. \u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 18-20 lbs (whole bone-in)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreeds:\u003c\/strong\u003e Heritage breeds (Berkshire, Duroc, Red Wattle)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 12-18 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Prosciutto-style (ready to eat, slice thin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork, salt, sugar, sodium nitrite\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Shelf-stable until sliced; refrigerate after opening\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This ham is prosciutto-style and meant to be sliced paper-thin and eaten uncooked. It's sweeter and lighter than traditional country ham but still boldly flavored. If you're used to grocery store prosciutto, expect more intensity. If you're used to traditional country ham, expect more finesse.\u003c\/p\u003e","brand":"Broadbent Country Hams","offers":[{"title":"Default Title","offer_id":55505648418984,"sku":"AM-BB-WHOLE-HERITAGE","price":359.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/freepik__a-whole-cured-ham-is-presented-on-a-wooden-cutting__71870.jpg?v=1778168177"},{"product_id":"ossian-summer-pack","title":"Ossian Summer Pack","description":"\u003ch2\u003eOssian Summer Pack\u003c\/h2\u003e\n\n\u003cp\u003e\nFour Ossian classics, doubled up. Bacon, brats, rope sausage, and bone-in smoked pork chops — enough pork to carry a family through a season of grilling, cabin weekends, and weeknight dinners that need rescuing. Vacuum-sealed and frozen, ready to pull from the freezer the night before and drop on the grill the next afternoon.\n\u003c\/p\u003e\n\n\u003cp\u003e\nOssian Smoked Meats has been running the same brick smokehouse in Ossian, Indiana since 1946. Four generations of family, hickory smoke, and a proprietary cure they haven't messed with because it works. This pack pulls together their four most-grilled products at a price that beats buying them separately.\n\u003c\/p\u003e\n\n\u003cp\u003e\n$110+ value, yours for $99.99.\n\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the Pack\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePremium Smoked Bacon — 2 packs (2 lb each, 4 lb total)\u003c\/strong\u003e\u003cbr\u003e\nThick-cut, hickory-smoked, lightly sweet. Lay strips across the grill grates over indirect heat for a smokier finish than the pan gives you. Wrap it around jalapeño poppers or scallops. Crumble what's left into a Sunday morning hash.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePremium Classic Bratwurst — 2 packs (32 oz each, 16 links total)\u003c\/strong\u003e\u003cbr\u003e\nCoarse-ground fresh pork in natural hog casing. Grill over medium heat until the casing snaps and the internal temp hits 160°F, then load into a soft roll with grainy mustard and grilled onions. Tailgate fuel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePremium Rope Smoked Sausage — 2 packs (32 oz each, 4 lb total)\u003c\/strong\u003e\u003cbr\u003e\nAlready cooked, fully smoked, ready to heat. Coil it on the grill for a showpiece, slice rounds into red beans and rice, or chunk it up for a smoky pasta sauce. The most versatile thing in the box.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoked Bone-In Pork Chops — 4 packs (2 chops per pack, 8 chops total)\u003c\/strong\u003e\u003cbr\u003e\nCenter-cut loin, hickory-smoked, fully cooked. Sear in cast iron for 2 to 3 minutes per side, or warm on the grill over medium-high heat. The bone keeps the moisture where it belongs.\u003c\/p\u003e\n\n\u003ch3\u003eWays to Put the Pack to Work\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBreakfast of Backyard Champions.\u003c\/strong\u003e\u003cbr\u003e\nLay two strips of bacon and a pork chop in the same cast-iron skillet. The chop warms through in minutes, the bacon crisps in its own rendered fat, and yesterday's leftovers turn into a breakfast plate that stands out. Slide a fried egg on top and you've set the tone for the whole day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePool-Day Graze Board.\u003c\/strong\u003e\u003cbr\u003e\nGrill the rope sausage early — medium heat, slow roll, eight minutes a side. Rest, slice into bite-size rounds, and pair with melon cubes, sharp cheddar, and grainy mustard. Finger-friendly fuel that keeps swimmers circling back between cannonballs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLate-Night Coal Cookout.\u003c\/strong\u003e\u003cbr\u003e\nThread chunks of smoked rope sausage on skewers, heat them over the dying coals, and swipe through hot honey. Sweet heat, smoky finish, zero sticky fingers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLeftover Victory Lap.\u003c\/strong\u003e\u003cbr\u003e\nCrumble any remaining bacon and chop a stray brat to build the ultimate breakfast hash. Dice half a pork chop into tomorrow's cold pasta salad. Nothing goes to waste, and everything keeps its smoky backbone.\u003c\/p\u003e\n\n\u003ch3\u003eThe Maker\u003c\/h3\u003e\n\u003cp\u003e\nOssian Smoked Meats has run the same brick smokehouse in Ossian, Indiana since 1946. Four generations of family, hickory wood, and recipes that haven't been touched because they don't need to be. The bacon, sausages, and chops in this pack all come off the same Ossian production line that supplies major national retailers — they've earned that reach without ever chasing a trend.\n\u003c\/p\u003e\n\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich items are fully cooked and which are raw?\u003c\/strong\u003e\u003cbr\u003e\nThe smoked bacon, rope smoked sausage, and bone-in pork chops are fully cooked and just need reheating. The Classic Bratwurst is fresh, not smoked, and requires cooking to an internal temperature of 160°F before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many people does this pack feed?\u003c\/strong\u003e\u003cbr\u003e\nApproximately 15 to 20 people if served all at once across the grill. Stretched across the summer, the pack handles a family of four through roughly six to eight cookouts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does it ship?\u003c\/strong\u003e\u003cbr\u003e\nFrozen, vacuum-sealed by item, in an insulated cooler with dry ice or gel packs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long will everything keep?\u003c\/strong\u003e\u003cbr\u003e\nKeep frozen in original packaging for up to 3 months. Once thawed, refrigerate and use within 5 to 7 days for cooked products and 3 to 5 days for the fresh bratwurst.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I cook these on a charcoal grill, gas grill, or in the oven?\u003c\/strong\u003e\u003cbr\u003e\nAll four. The fresh brats need direct heat to crisp the casing. The pork chops and rope sausage take well to either grill or oven. The bacon is best on a hot pan or laid across grill grates over indirect heat.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Ossian Summer Pack\",\n  \"description\": \"Four Ossian Smoked Meats classics doubled up: 2 packs of premium smoked bacon, 2 packs of classic bratwurst, 2 packs of rope smoked sausage, and 4 packs of bone-in smoked pork chops. $110+ value.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Ossian Smoked Meats\"\n  },\n  \"category\": \"Meat Bundle\",\n  \"countryOfOrigin\": \"US\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"price\": \"99.99\",\n    \"priceCurrency\": \"USD\",\n    \"availability\": \"https:\/\/schema.org\/InStock\"\n  }\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which items are fully cooked and which are raw?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The smoked bacon, rope smoked sausage, and bone-in pork chops are fully cooked and just need reheating. The Classic Bratwurst is fresh, not smoked, and requires cooking to an internal temperature of 160°F before serving.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many people does this pack feed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Approximately 15 to 20 people if served all at once across the grill. Stretched across the summer, the pack handles a family of four through roughly six to eight cookouts.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it ship?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Frozen, vacuum-sealed by item, in an insulated cooler with dry ice or gel packs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long will everything keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Keep frozen in original packaging for up to 3 months. 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The bacon is best on a hot pan or laid across grill grates over indirect heat.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Ossian Smoked Meats","offers":[{"title":"Default Title","offer_id":55505648353448,"sku":"AM-OS-SUMMER-PACK","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/Title_1.png?v=1778168177"},{"product_id":"traditional-summer-sausage-24oz","title":"Traditional Summer Sausage (24oz)","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eOssian Summer Sausage – Classic Flavor. Time-Tested Tradition.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eOur 24oz Summer Sausage is a staple for gatherings, road trips, and snack boards—crafted the old-fashioned way with a time-honored blend of beef and pork, then slow-smoked to a balanced finish.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eIt’s bold but approachable. Smoky but never overpowering. Whether you’re slicing it for a casual lunch, pairing it with sharp cheese and crackers, or cutting thick rounds for sandwiches and snacks, this sausage brings real smokehouse flavor to every bite.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eFully cooked and ready to serve, it’s a reliable favorite that holds up across the seasons. No frills—just rich, meaty satisfaction made the way it ought to be.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eDetails:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003e24 oz smoked summer sausage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eMade with beef and pork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eNaturally smoked and fully cooked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eIdeal for charcuterie, sandwiches, or snacking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eVacuum-sealed and frozen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ossian Smoked Meats","offers":[{"title":"Default Title","offer_id":55505648681128,"sku":"AM-OS-SUMMER-SAUSAGE","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/1586123244_5e8a51ec97701.jpg?v=1778168177"},{"product_id":"the-brat-box-20lbs-of-classic-bratwurst","title":"The Brat Box - 20lbs of Classic Bratwurst","description":"\u003ch2\u003eThe Brat Box, 20 lbs of Classic Bratwurst\u003c\/h2\u003e\n\n\u003cp\u003e\nEighty quarter-pound links of fresh Indiana bratwurst. Ten 32 oz packs, eight links per pack, vacuum-sealed and frozen. Real natural hog casing for the snap, lean ground pork, a clean spice mix. Nothing else trying to fill out the recipe.\n\u003c\/p\u003e\n\n\u003cp\u003e\nOssian keeps these fresh, not smoked, so the pork stays front and center and the casing crisps the way a brat should when it hits a hot grate. Grill over medium heat until the casing snaps and the internal temp hits 160°F. Load into a soft roll with grainy mustard, sauerkraut, and grilled onions. Or simmer in beer and onions on the stovetop, then sear in cast iron to finish.\n\u003c\/p\u003e\n\n\u003cp\u003e\nTwenty pounds is a season of grilling. Tailgates, backyard parties, weeknights when nobody wants to think about dinner. Pull a pack the night before, leave the rest in the freezer, keep going all summer.\n\u003c\/p\u003e\n\n\u003ch3\u003eThe Maker\u003c\/h3\u003e\n\u003cp\u003e\nOssian Smoked Meats has run the same brick smokehouse in Ossian, Indiana since 1946. Four generations of the same family on the cure room floor and the sausage line, turning out hickory-smoked pork and fresh sausage with methods that haven't changed because they don't need to. The bratwurst sits in that same lineage: ground in-house, seasoned, stuffed into hog casing, frozen.\n\u003c\/p\u003e\n\n\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many brats are in the box?\u003c\/strong\u003e\u003cbr\u003e\nEighty quarter-pound links, divided into ten 32 oz packs of 8 links each. Total weight: 20 lbs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre these fully cooked or raw?\u003c\/strong\u003e\u003cbr\u003e\nRaw. The Classic Bratwurst is fresh, not smoked. Cook to an internal temperature of 160°F before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the best way to cook them?\u003c\/strong\u003e\u003cbr\u003e\nGrill over medium heat for 15 to 20 minutes, turning occasionally, until the casing snaps and the internal temp hits 160°F. You can also simmer in beer and onions on the stovetop, then sear in a cast-iron pan to finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow should I store them?\u003c\/strong\u003e\u003cbr\u003e\nKeep frozen in original packaging for up to 3 months. Once thawed, refrigerate and use within 3 to 5 days. Thaw in the refrigerator overnight before cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does this ship?\u003c\/strong\u003e\u003cbr\u003e\nFrozen, vacuum-sealed in 32 oz packs, shipped in an insulated cooler with dry ice or gel packs.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"The Brat Box - 20lbs of Classic Bratwurst\",\n  \"description\": \"Twenty pounds of fresh Ossian Classic Bratwurst. Eighty quarter-pound links of Indiana pork in natural hog casing, divided into ten 32 oz packs of 8 links each.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Ossian Smoked Meats\"\n  },\n  \"category\": \"Fresh Sausage\",\n  \"countryOfOrigin\": \"US\",\n  \"weight\": {\n    \"@type\": \"QuantitativeValue\",\n    \"value\": 20,\n    \"unitText\": \"lb\"\n  }\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many brats are in the box?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Eighty quarter-pound links, divided into ten 32 oz packs of 8 links each. Total weight: 20 lbs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are these fully cooked or raw?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Raw. The Classic Bratwurst is fresh, not smoked. Cook to an internal temperature of 160°F before serving.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the best way to cook them?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Grill over medium heat for 15 to 20 minutes, turning occasionally, until the casing snaps and the internal temp hits 160°F. You can also simmer in beer and onions on the stovetop, then sear in a cast-iron pan to finish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should I store them?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Keep frozen in original packaging for up to 3 months. Once thawed, refrigerate and use within 3 to 5 days. Thaw in the refrigerator overnight before cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does this ship?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Frozen, vacuum-sealed in 32 oz packs, shipped in an insulated cooler with dry ice or gel packs.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Ossian Smoked Meats","offers":[{"title":"Default Title","offer_id":55505648517288,"sku":"AM-BratBox-12","price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/newbratbox.png?v=1778168177"},{"product_id":"bone-in-smoked-pork-shoulder-picnic","title":"Bone-In Smoked Pork Shoulder Picnic","description":"\u003cdiv class=\"tw-pb-2\"\u003e\n\u003cdiv class=\"tw-mt-4 tw-prose tw-text-base tw-text-gray-700 productPage__summary\"\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eHoosier Pride Smoked Pork Shoulder Picnic – Built for the Long Cook, Packed with Big Flavor\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThis 7-pound smoked pork shoulder picnic isn’t a quick fix—it’s a cut made for those who understand that \u003cstrong\u003egreatness takes time\u003c\/strong\u003e. Smoked low and slow and trimmed to perfection, it’s got all the bone-in heft, deep flavor, and old-school richness you need for \u003cstrong\u003ereal pulled pork, roast-style meals, or serious Sunday spreads\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eUnder the \u003cstrong\u003eHoosier Pride\u003c\/strong\u003e name, this cut carries more than flavor—it carries heritage. Every bite brings balanced seasoning and true smokehouse character, sealed and frozen to lock it in until you’re ready to bring the heat.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003e7 lb average, bone-in smoked pork shoulder picnic\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eNaturally smoked and slow-finished for depth of flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eSmoked - ready to cook\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eVacuum-sealed and frozen to preserve freshness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eBranded under Hoosier Pride – a mark of Indiana meatcraft\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cstrong\u003eBoldly smoked. Proudly Hoosier. Ready when you are.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"woocommerce-product-details__short-description\"\u003e\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\u003cdiv class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\" id=\"tab-description\" role=\"tabpanel\" aria-labelledby=\"tab-title-description\"\u003e\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\u003cdiv aria-labelledby=\"tab-title-description\" role=\"tabpanel\" id=\"tab-description\" class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\"\u003e\n\u003csection class=\"related products\"\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection class=\"related products\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection class=\"related products\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003col class=\"product-description-ordered-list\"\u003e\u003c\/ol\u003e","brand":"Ossian Smoked Meats","offers":[{"title":"Default Title","offer_id":55505649008808,"sku":"AM-OS-SMOKED-PICNIC","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/0001-3893830138533398034.png?v=1778168177"},{"product_id":"smoked-pork-chops-2-pack","title":"Smoked Bone-In Pork Chops (2 Pack)","description":"\u003ch2\u003eSmoked Bone-In Pork Chops (2 Pack)\u003c\/h2\u003e\n\u003cp\u003eA proper smoked pork chop starts with a center-cut loin, hand-trimmed and cut to hold its shape through the smoke. These are hickory-smoked low and slow until the meat is fully cooked, the bone draws flavor into every bite, and the surface carries the kind of color that only comes from real hardwood and real time.\u003c\/p\u003e\n\u003cp\u003eOssian uses a proprietary cure developed over decades — not a shortcut brine, not an injection of artificial smoke flavor. The chops go into the smokehouse and come out fully cooked, vacuum-sealed, and frozen at peak. Each pack contains two bone-in chops cut from center-loin, approximately 8 oz each, 16 oz total.\u003c\/p\u003e\n\u003cp\u003eSear them in a cast iron pan to wake up the crust, finish in the oven if you want them heated through evenly, or throw them on a hot grill for a few minutes per side. They hold up to heat without drying out because the bone keeps the moisture where it belongs. Good alongside roasted potatoes and a sharp mustard, or sliced cold the next day on a sandwich with pickled onions.\u003c\/p\u003e\n\u003ch3\u003eThe Maker\u003c\/h3\u003e\n\u003cp\u003eOssian Smoked Meats has been operating out of Ossian, Indiana since 1946. Four generations of the same family have run the smokehouse, turning out hickory-smoked pork products using a proprietary cure and smoking method that hasn't changed because it doesn't need to. Their products are sold in major national retailers — and they've earned that reach without ever chasing a trend.\u003c\/p\u003e\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eAre these fully cooked?\u003c\/strong\u003e\u003cbr\u003eYes. The chops are fully cooked during the smoking process and just need to be reheated before serving. Internal temperature should reach 145°F.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the best way to reheat them?\u003c\/strong\u003e\u003cbr\u003eCast iron is the best option — sear on medium-high heat for 2 to 3 minutes per side. You can also oven-finish at 350°F for 10 to 12 minutes, or grill over medium-high heat. All three methods work; cast iron gives you the best crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the pack include?\u003c\/strong\u003e\u003cbr\u003eTwo bone-in, center-cut smoked pork chops, approximately 8 oz each, 16 oz total. Vacuum-sealed and frozen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should they be stored?\u003c\/strong\u003e\u003cbr\u003eKeep frozen until ready to use. Thaw in the refrigerator overnight. Once thawed, use within 3 to 5 days and keep refrigerated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Ossian different from grocery store smoked chops?\u003c\/strong\u003e\u003cbr\u003eOssian has been using the same proprietary cure and hickory-smoking method since 1946. They cut from center-loin, hand-trim each chop, and smoke in-house in Indiana — not outsourced, not mass-produced on an industrial line.\u003c\/p\u003e\n\u003cp\u003e\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Smoked Bone-In Pork Chops (2 Pack)\",\n  \"description\": \"Hickory-smoked bone-in pork chops by Ossian Smoked Meats, cut from center-loin, fully cooked with a proprietary cure developed over nearly 80 years in Ossian, Indiana.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Ossian Smoked Meats\"\n  },\n  \"category\": \"Smoked Pork\",\n  \"countryOfOrigin\": \"US\",\n  \"weight\": {\n    \"@type\": \"QuantitativeValue\",\n    \"value\": 16,\n    \"unitText\": \"oz\"\n  }\n}\n\u003c\/script\u003e \u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are these fully cooked?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The chops are fully cooked during the smoking process and just need to be reheated before serving. Internal temperature should reach 145°F.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the best way to reheat them?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cast iron is the best option — sear on medium-high heat for 2 to 3 minutes per side. You can also oven-finish at 350°F for 10 to 12 minutes, or grill over medium-high heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the pack include?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two bone-in, center-cut smoked pork chops, approximately 8 oz each, 16 oz total. Vacuum-sealed and frozen.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should they be stored?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Keep frozen until ready to use. Thaw in the refrigerator overnight. Once thawed, use within 3 to 5 days and keep refrigerated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes Ossian different from grocery store smoked chops?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ossian has been using the same proprietary cure and hickory-smoking method since 1946. They cut from center-loin, hand-trim each chop, and smoke in-house in Indiana.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e\u003c\/p\u003e","brand":"Ossian Smoked Meats","offers":[{"title":"Default Title","offer_id":55505649041576,"sku":"AM-OS-SMOKED-CHOPS","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/chopsinskillet.png?v=1778168177"},{"product_id":"test-product-holiday-pack","title":"Fathers Day Grilling Bundle","description":"\u003ch2\u003eFather's Day Grilling Bundle\u003c\/h2\u003e\n\u003cp\u003eThe first big cookout of the season sets the tone for the next four months. This box loads your freezer with everything you need to start summer hot: smoked bone-in pork chops, four kinds of sausage, a five-pound smoked half ham, slow-smoked pulled pork, and two pounds of thick-cut bacon. Enough for a backyard blowout on Father's  Day weekend, with plenty left over for July 4th, lazy Sundays, and every weeknight grill session in between.\u003c\/p\u003e\n\u003cp\u003eAnchored by Ossian Smoked Meats, a fourth-generation Indiana smokehouse that's been pulling cured pork off hickory racks since 1922. Rounded out with smoked pulled pork from Montgomery Meats and a pack of jalapeño cheddar brats from Old Major Market in Indianapolis. Every product ships frozen, vacuum-sealed, and ready to drop into your rotation.\u003c\/p\u003e\n\u003cp\u003e$220+ value, yours for $199. Free shipping included.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the Box\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOssian Smoked Bone-In Pork Chops — 5 packs (2 chops per pack)\u003c\/strong\u003e\u003cbr\u003eAlready smoked, so all you need is a hot grill and a few minutes per side. Brush with bourbon glaze or hit them with a dry rub before searing. Perfect for a fast weeknight dinner when you don't feel like babysitting raw protein.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOssian Premium Classic Bratwurst (32 oz)\u003c\/strong\u003e\u003cbr\u003eThe crowd-pleaser. Grill over medium heat until the casing snaps and the internal temp hits 160°F, then load into a soft roll with grainy mustard, sauerkraut, and grilled onions. Bring these to the tailgate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOssian Polish Sausage Links (32 oz)\u003c\/strong\u003e\u003cbr\u003eGarlicky, smoky, and assertive. Grill whole and serve with horseradish and rye, or slice into thick coins and toss into a skillet with peppers and onions for a sausage and pepper grinder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOssian Premium Rope Smoked Sausage (32 oz)\u003c\/strong\u003e\u003cbr\u003eThe most versatile thing in the box. Coil it on the grill for a showpiece, slice rounds into red beans and rice, or chop into chunks for a smoky pasta sauce. Already cooked, so you're just heating and crisping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOssian Premium Smoked Bacon (2 lb)\u003c\/strong\u003e\u003cbr\u003eThick-cut, hickory-smoked. Lay strips across the grill grates over indirect heat for a smokier finish than the pan gives you. Wrap it around jalapeño poppers, asparagus, or scallops for the appetizer round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOssian Old Fashioned Boneless Half Ham (5 lb)\u003c\/strong\u003e\u003cbr\u003eThe Memorial Day centerpiece. Score the surface, glaze with brown sugar and bourbon, and warm on the grill or in the oven. Slice for sandwiches all week, then chop the bone-end pieces into a pot of beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMontgomery Meats Smoked Pulled Pork (5 lb)\u003c\/strong\u003e\u003cbr\u003eThe shortcut you'll thank yourself for at hour three of party prep. Already smoked low and slow, just heat and pile onto buns with slaw and pickles. Feeds a crowd of 12 to 15 with no work on your end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOld Major Jalapeño Cheddar Bratwurst\u003c\/strong\u003e\u003cbr\u003eA sharp curveball from the Indianapolis whole-animal butchers at Old Major. Pockets of melted cheddar and real jalapeño heat tucked into a snappy hog casing. Grill them right alongside the classic brats and let people pick their poison.\u003c\/p\u003e\n\u003ch3\u003eUse It All Summer\u003c\/h3\u003e\n\u003cp\u003eThe pork chops and brats are everyday weeknight fuel. The pulled pork and ham handle the big-crowd weekends. The bacon disappears into breakfast, burgers, and apps for two months straight. Pull what you need from the freezer the night before, and keep your summer locked in until Labor Day.\u003c\/p\u003e\n\u003ch3\u003eThe Makers\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOssian Smoked Meats\u003c\/strong\u003e has run the same brick smokehouse in Ossian, Indiana since 1922. Four generations of the same family, hickory smoke, and recipes that haven't been messed with. \u003cstrong\u003eMontgomery Meats\u003c\/strong\u003e is a small Indiana smokehouse turning out slow-cooked, hand-pulled pork with no shortcuts. \u003cstrong\u003eOld Major Market\u003c\/strong\u003e is a whole-animal butcher shop in Indianapolis grinding and stuffing every sausage in-house from Indiana pork.\u003c\/p\u003e\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does this bundle ship?\u003c\/strong\u003e\u003cbr\u003eFrozen, in an insulated cooler with dry ice or gel packs, via expedited carrier. Free shipping is included with every Memorial Day Grilling Bundle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many people does this feed?\u003c\/strong\u003e\u003cbr\u003eThe full box feeds approximately 25 to 30 people if served all at once, or one family across the entire summer with regular use. The ham alone serves 10 to 12, and the pulled pork serves 12 to 15.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich items are fully cooked and which are raw?\u003c\/strong\u003e\u003cbr\u003eThe smoked pork chops, the rope smoked sausage, the bacon, the half ham, and the pulled pork are fully cooked and just need reheating. The Ossian classic bratwurst, Ossian polish sausage links, and Old Major jalapeño cheddar bratwurst are raw and require cooking to an internal temperature of 160°F.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long will everything keep?\u003c\/strong\u003e\u003cbr\u003eKeep frozen for up to 3 months in original packaging. Once thawed, refrigerate and use within 5 to 7 days for cooked products and 3 to 5 days for raw sausage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze items I don't use right away?\u003c\/strong\u003e\u003cbr\u003eYes. Everything arrives frozen and can stay in your freezer for up to 3 months. 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Throw them on a hot grill and the smell pulls neighbors out of their backyards.\n\u003c\/p\u003e\n\n\u003cp\u003e\nIndiana pork gets ground, seasoned with sea salt and a house spice blend, then cut with Upland Brewing's Champagne Velvet pilsner before it's stuffed into natural hog casing. The beer doesn't just sit in the background. Corn-malt sweetness and a touch of German hop bitterness work their way through the pork, giving the brat a fuller, rounder finish than you'll get from a standard bratwurst recipe.\n\u003c\/p\u003e\n\n\u003cp\u003e\nGrill them low and slow over indirect heat, then crisp the casing over direct flame for the snap. Tuck them into a soft roll with stone-ground mustard and a pile of caramelized onions. Or skip the bun, slice them on the bias, and lay them across a cutting board with sharp cheddar, pickles, and a cold pilsner. Tailgates, backyard cookouts, weeknight dinners that need rescuing.\n\u003c\/p\u003e\n\n\u003ch3\u003eThe Maker\u003c\/h3\u003e\n\u003cp\u003e\nOld Major Market is a whole-animal butcher shop in Indianapolis sourcing pork from Indiana farms raised without antibiotics or added hormones. Owner Mark Kuhn runs the cutting room and the smokehouse, and the team grinds, cures, and stuffs every sausage in-house. The Champagne Velvet partnership is a Hoosier-on-Hoosier collaboration: Old Major's pork meets Upland Brewing's resurrected 1902 pilsner recipe, brewed up the road in Bloomington.\n\u003c\/p\u003e\n\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003e\nPork, Beer (water, malt, hops, yeast), Sea Salt, Spices, Encased in Natural Hog Casing.\n\u003c\/p\u003e\n\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow many brats come in a package?\u003c\/strong\u003e\u003cbr\u003e\nEach package contains 4 quarter-pound links, totaling approximately 1 lb of bratwurst.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre these fully cooked or raw?\u003c\/strong\u003e\u003cbr\u003e\nRaw. Beer Bratwurst arrives fresh and uncooked. Cook to an internal temperature of 160°F before eating.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the best way to cook them?\u003c\/strong\u003e\u003cbr\u003e\nGrill over indirect heat for 15 to 20 minutes, turning occasionally, then finish over direct flame to crisp the casing. You can also simmer them in beer and onions on the stovetop, then sear in a cast-iron pan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo these contain gluten?\u003c\/strong\u003e\u003cbr\u003e\nYes. The Champagne Velvet beer used in the recipe contains barley malt, so these brats are not gluten-free.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow should I store them?\u003c\/strong\u003e\u003cbr\u003e\nKeep refrigerated and use within 3 to 5 days of arrival, or freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Old Major Beer Bratwurst\",\n  \"description\": \"Old Major Beer Bratwurst made with Indiana pork, sea salt, a house spice blend, and Upland Brewing's Champagne Velvet pilsner, stuffed into natural hog casing.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Old Major Market\"\n  },\n  \"category\": \"Fresh Sausage\",\n  \"countryOfOrigin\": \"US\",\n  \"weight\": {\n    \"@type\": \"QuantitativeValue\",\n    \"value\": 1,\n    \"unitText\": \"lb\"\n  }\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many brats come in a package?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Each package contains 4 quarter-pound links, totaling approximately 1 lb of bratwurst.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are these fully cooked or raw?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Raw. 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One Box.\u003c\/h2\u003e\n\u003cp\u003eTwelve packs, six varieties, more than twelve pounds of the country's most carefully smoked bacon — gathered from four of America's most respected small-batch producers. This is the bacon sampler for people who take bacon seriously.\u003c\/p\u003e\n\u003ch3\u003eWhat's Inside\u003c\/h3\u003e\n\u003cp\u003eYou'll get two packages of each of these six varieties — twelve packages in all:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Sugar \u0026amp; Honey Heritage Bacon — Broadbent's\u003c\/strong\u003e Heritage-breed pork dry-cured with brown sugar and honey, then slow-smoked over hickory. Sweet, deep, and unmistakable.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHickory Smoked Bacon, 14 oz — Broadbent's.\u003c\/strong\u003e The original Kentucky country bacon. Salt-cured the old way and smoked over hardwood. A century of practice in every slice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePepper Bacon, 14 oz — Broadbent's.\u003c\/strong\u003e Twice named Outstanding Meat at the International Fancy Food Show. Cracked black pepper, deep hickory smoke, perfect bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Smoked Bacon, 2 lb — Ossian Smoked Meats\u003c\/strong\u003e Two full pounds, thick-cut, hand-smoked over real hardwood. The breakfast hero.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHickory Smoked Bacon — Turchetti's Meats \u003c\/strong\u003e Small-batch bacon from a craft USDA salumeria. 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