Chef Lippe’s Venison smoked hunter stick sausage.

$24.30/6 each

Chef Lippe’s Venison smoked hunter stick sausage. $18.00 6oz. Approximately six links. Made in rural Mauston Wisconsin by two meat guys, John Hamm and David Bauer and their fantastic team using local game, natural casings and virtually no preservatives other than smoke. Hunter sticks are traditional small size cured and smoke sausages that hunters pack into their shoulder pouches along with their knives and other essential hunting tools. This habit of packing sausages in the bag goes as far as the 6th Century BC. As a meat, venison has a lot going for it. Its flavor is far more interesting than flabby pork or cheap chicken. Ounce for ounce, it contains less fat than a skinless chicken breast. It has the highest protein and the lowest cholesterol content of any major meat. It's thoroughly sustainable and always free-range.

Chef Lippe

Chef Lippe is a cheese affineur, a charcutier, former restaurateur pastaiolo. He has been aging cheese to perfection and purveying to clients since 2010. Chef Lippe chose Vero Beach as his home in 2016 seeking a less frenetic pace than South Florida. He crafts handmade fresh mozzarella with milk from Florida farms, cheese spreads, antipasto and his partner Rain hand stuffs large Spanish Queen olives with Italian blue cheese.