Summertime Grilling Box

Designer: McDowell Farms

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Fire up that grill and savor summer! Assortment includes North Country Charcuterie Bratwurst and Sai Ua Sausages (made with purebred, Ohio raised Berkshire pork) along with Wagyu Ground Beef and Steaks. As our supply of different beef cuts sell out, we will substitute new cuts at our discretion. Check back on our website for updated Summertime Grilling Box beef selections.

We’ve included a jar of Black Dog Belly Rub, our favorite blend of summertime herbs perfect with burgers, steaks and roasts!

Box includes:

  • 1 pkg Ground Beef (2lbs)
  • 2 Grilling Steaks (approx. 3lbs)
  • 1 pkg of 4 Berkshire pork Bratwursts from North Country Charcuterie (1lb linked)
  • 1 pkg of 4 Northern Thai Sai Ua Sausages from North Country Charcuterie (1lb linked)
  • 4 oz jar Black Dog Belly Rub from Mom’s Gourmet (Newberry, OH)

**Due to high demand and limited quantity of some cuts of beef, items are subject to change due to availability, but you’ll still get your money’s worth! Don’t worry!**


Mold is a necessary part of our traditional curing process and is very similar to mold on cheeses like Brie. It’s harmless and safe to eat. The mold is a living organism and it is most commonly white, sometimes it grows a lot (covering the entire link), while other times it grows very little (just a few specks).

It is variable and can evolve into many colors from bright white to dark green to dark blue. Most importantly, it's all normal, it’s all part of the traditional meat curing process and it’s all safe to eat. However, sometimes it doesn't look very nice!

The easiest way to get rid of the mold is to peel off the natural casing or wipe off the mold with a damp cloth. We hope that helps!

Please let us know how you have any additional questions, comments or concerns.

Prior to opening and slicing, the salami and chorizo should be stored in a cool, dry place. Once opened and sliced, (if you didn’t eat it all) the cured meat should be re-wrapped in the original butcher paper and refrigerated.

The salami and chorizo are best served at room temperature and thinly sliced. When properly sliced, one link equals about 30-40 pieces. The mold on the outside is edible, but can be peeled off or wiped off prior to serving. Enjoy!

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