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CONTACT ME Sam Vitiello (570) 236-0389 322 N. Main Street, Moscow, PA 18444
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Pulled Pork Barbecue
during smoking process finished product
Coated with my barbecue rub, hickory smoked, and flavored with
Bonesuckin’ ™
BBQ sauce. Whole Meats & Luncheon Meats
Smoked Hams, Turkeys, Salmon and Slab Bacon: Brine cured and smoked
the old fashioned way with hardwoods. Porketta: A delightful Italian pork roll seasoned with
garlic, dill and pepper. Cajun Tasso: Similar to capicola and ideal for party platters
or sandwiches. Buckboard Bacon:
A sweet, meaty bacon that is marinated in a molasses brine. Smoked Ham & Turkey Breast: Both luncheon meats have a rich smoked flavor. Roast Beef: Lean, premium beef that is processed as a
luncheon meat and slowly cooked. Smoked Sausages
Andouille Sausage: A very spicy Cajun sausage that is
commonly used in gumbo and jambalaya. Kielbasa: My most popular smoked sausage, it’s a regional
favorite. Three varieties: Standard: Coarsely ground, ideal as a dinner entrée. Grillers: Skinless, finely ground, six-inch links. Turkey Kielbasa:
Same kielbasa flavor in a turkey
version. Brats: Mildly flavored skinless
links that are superb for grilling. Summer Sausage: A versatile
smoked sausage that is ideal for sandwiches and party platters. Kielbasa Sticks & Hot Sticks: Foot long snack sticks.
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