This is our own beef, start to finish — black Angus raised on the ranch, grass-finished, and turned into a sausage that honors the animal. Rosa keeps the seasoning simple and old-fashioned — salt, cracked pepper, garlic, a little mustard seed — so the flavor of grass-fed beef comes through instead of getting buried. Then it's stuffed by hand and smoked slow over local wood until it's firm and deep-colored.
Shelf-stable until you open it, which makes it the perfect thing to slide in a saddlebag for the backcountry pack trips or hand a guest heading home. Slice it onto a board with a wedge of cheese and a smear of our huckleberry preserves and you've got the whole ranch on a plate. It travels well and it never lasts as long as you mean it to.