Wild Boar Bologna
Our bologna is a labor of love. We grind domestic pork and wild boar, season it, stuff into casings, hang it, slow smoke it, steam it, and then shock it in ice water.
We like it best cut into slabs and fried. We serve it in the shop in a sandwich with Muenster cheese and lots of pickles.
INGREDIENTS: pork, feral boar, water, sea salt, sodium nitrite, sodium phosphate, onion powder, chili powder, sugar, ginger, spices