Corned Beef & All The Fixins

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We take grass fed beef from Seven Sons Farms and dry cure it with our own mix of herbs and spices before leaving it to brine in our special pickle for a full month. This gives it an impossibly rich flavor and a nice salty finish that makes a perfect corned beef brisket.

In comparison, the grocery store garbage is pumped full of brine and is done curing after 36 hours. Yep, 36 hours versus 30 days. You taste the difference.

Add in a locally baked loaf of marble rye and a pound of fresh dill sauerkraut and you have yourself quite the feast. 

Here's what you get:

  • Two pounds of corned beef brisket, sliced
  • One pound of sauerkraut
  • One loaf marble rye

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