Ready to learn? Our Frequently Asked Questions (FAQs) will tell you how the sausage is made! We believe in complete transparency and in sharing useful information regarding our meats, industry standards and what certain terminology means or should mean to our customers. Please check the Education section of this website for regular posts, fact sheets and other resources below.
Meat Products
Meat Packaging, Storage & Safety
How fresh are your meat products?
Very! Our beef, pork and lamb cuts are packaged and delivered to our retail partner locations within days of processing. For example, our fresh pork is typically processed (e.g., cut into chops and packaged) on Monday, shipped to us on Tuesday and sold to customers Wednesday through Friday. Our specialty products (e.g., sausages, and ground beef, lamb and pork) are frozen immediately after they are made. Our retail partners either sell them frozen or fresh, in which case they should be labeled accordingly (e.g., previously frozen).
How are your meat products packaged?
All of our products come in vacuum-seal packaging. Vacuum seal packaging has the advantage of removing the air before making the seal, which extends shelf life and makes it easy to store our products fresh and frozen. Because oxygen is removed, our meats, particularly beef and lamb, will appear on the shelf to be a dark versus bright red. Once out of the package, they will change color and “pink up” in the presence of oxygen.
What is the shelf life on your products?
That depends on several factors, including the type of product, where it is purchased and storage conditions. It is important to follow the “freeze by” or “sell by” or “use by” dates assigned by the retail grocer. Here are a few general rules of thumb. Boneless products last longer (up to 14 days) than bone-in products (up to 7 days). Products consistently stored at cold temperatures will last longer than those exposed to temperature fluctuations. Fresh beef and lamb have a longer shelf life than pork. It’s always good to use your eyes and nose to judge for yourself. If you smell a really strong off-flavor and the meat looks brown or green in spots, that’s a good sign it’s past its prime.
What is the red liquid inside my package of meat?
Most people assume that the red liquid is blood. In fact, it is a mixture of water and myoglobin, a protein in muscle responsible for giving meat its red color. As the meat ages, muscle fibers break down (and become more tender) and myoglobin and water cells are released. In the industry, this liquid is often referred to as “purge.” Blood is actually eliminated when an animal is slaughtered.
Sometimes I smell an odor when I open my package. Does that mean the meat is bad?
No. Chances are that odor comes from the natural aging process when meat is stored under refrigerated conditions. Enzymes activate the aging (and tenderizing) process and lead to off-gasing. Inside a vacuum seal bag under pressure, gases build up. When you first open the bag and release the seal, the odor may be pungent but should dissipate quickly once you rinse it.
How long can I keep my meat in the freezer?
You can keep our meats in your freezer up to six months or longer. Make sure the vacuum seal stays intact. Remember, it is best to freeze your meat immediately after purchasing it if you don’t plan to consume it right way. Freezing “halts” the spoilage process but doesn’t reverse it. If you keep the meat in your refrigerator for 10 days and then put it in the freezer, when you remove it, you will need to cook it right away as the shelf life will be minimal. If the vacuum seal breaks, you will likely notice signs of freezer burn or white dried patches on the meat. It is technically safe to eat but will be dried out and tasteless as a result.
How do I know if my meat has gone bad?
Typical signs of spoiled meat include a slimy residue, tacky texture, strong and persistent odor, and/or off color. It is worth noting that a change in color alone does not necessarily indicate spoilage. Many factors influence the color of meat, including the age, species, sex and diet of the animal, the specific cut of meat and how the meat is stored. Changes in color are normal during storage.
For a good discussion of food safety issues, please visit USDA’s Food Safety Inspection Service at:
Meat Packaging, Storage & Safety (PDF)
Specialty Products
Our specialty products include a variety of fresh and smoked sausages, city hams, smoked bacon, ham hocks and pork neck bones, Canadian bacon, leaf lard and hard-cured salami. Here’s the scoop on their ingredients and how they are made.
HOW IS YOUR SAUSAGE MADE?
Our sausages are made for us at two USDA-inspected meat processing plants. Never fear, they are made with wholesome authentic ingredients that you will recognize. We make our sausages fresh every week from whole muscle cuts, including fresh hams, shank meat, picnic shoulders and, of course, trim. Trim is smaller pieces of meat and fat that are cut away from whole muscles and retail cuts during the fabrication process so they have a consistent “trimmed” or clean look. All of this meat is cut into small pieces and then put through a grinder to achieve the desired consistency and then mixed with salt and spices. For linked sausages, the ground mixture is stuffed into all-natural casings and then hand-tied into six inch links.
DO YOUR SPECIALTY PRODUCTS CONTAIN REGULATED FOOD ADDITIVES?
No, our specialty products do not contain regulated additives. Technically, a food additive is any substance added to food that becomes a component of and/or affects the characteristics of that food. The salt, sugar and spices we add to our specialty products are in the broadest sense food additives. Salt, especially, enhances flavor and color and binds meat proteins to create a more consistent texture. But these simple ingredients are not regulated as food additives and are considered by the US Food & Drug Association to be “GRAS” or Generally Recognized as Safe. We list them as ingredients and make the claim “no additives.”
DO YOU USE PRESERVATIVES IN YOUR SAUSAGES?
No. Preservatives are compounds that prevent food spoilage from bacteria, molds, fungi or yeast. Salt is perhaps the most common preservative used in meat products to prevent spoilage. Our sausages contain relatively small amounts of regular table salt to enhance flavor and to help bind meat proteins. Table salt is almost pure sodium chloride and when used in our sausages is not considered a preservative. These products are also technically considered “nitrate-free. ”
DO YOU USE PRESERVATIVES IN YOUR CURED PRODUCTS?
Yes. We use salt as a preserving agent for our bacon and ham products. We do not make the claim that these products are free of preservatives because curing is intended (in combination with the smoking process) to add flavor, provide a pink (vs. gray) color to the meat, and help preserve and extend shelf life. “Natural” – We make certain products with an “all-natural” preservative made from celery juice powder. These include our: City Hams (food service size) and Hickory Smoked Bacon (retail size). Conventional “Sodium Nitrite” Cure – We make some products with a conventional cure containing sodium chloride and sodium nitrite. Conventionally cured products include: Petite City hams (retail size), Hickory Smoked Bacon (food service size), Canadian Bacon (both retail and food service size) and smoked hocks and pork neck bones. A Note About Sodium Nitrite – The choice to use different approaches to curing has been largely dictated by the needs and interests of our customers. Some prefer the natural cure and others the conventional. For many years we opted for the natural cure in all of our products. But in 2022, the cost for celery juice powder rose dramatically and prompted us to add products made with a conventional sodium nitrite cure. But the distinction between the two, from a health perspective, is perhaps overblown. Due to the basic rules of chemistry, products that include celery juice powder do end up containing naturally-occurring nitrate and its derivative, sodium nitrite. Consumers should bear this in mind when considering the meaning of the term “no nitrites” added.
DO YOUR SPECIALTY PRODUCTS CONTAIN FILLERS?
No, we do not use fillers such as wheat flour or cornstarch.
ARE YOUR PRODUCTS GLUTEN-FREE?
Yes. All of our sausages are made from meat, salt and spices and do not contain gluten, including all forms of wheat. Our spice blends also do not contain gluten or wheat nor are our spice essential oils (extractives) derived using gluten or grains or grain by-products. All of our sausages are made in facilities that do not store known allergens.
WHAT KIND OF CASINGS DO YOU USE?
Our pork sausages are hand-tied using an all-natural pork casing derived from hog intestines. Our country breakfast sausage “pinky” links are mechanically tied. Our lamb sausages are hand-tied using an all-natural sheep casing derived from sheep intestines.
WHICH SPICES DO YOU USE?
We use a variety of different spices, depending on the type of sausage. (See here for a list of ingredients in each sausage). To create our custom sausages, we develop the basic sausage recipe and ingredient list and then work with a wholesale spice manufacturer to refine the recipe and produce the blends for us.
WHAT ARE NATURAL SPICE EXTRACTIVES?
Spice extractives are the essential oils or concentrated essence of a spice’s flavor compounds. Essential oils are used in small amounts to add the desired flavor without having to add larger quantities of the whole herb or spice, which can unfavorably influence a product’s texture. The only spice extractives we use are from various peppers (red, black and chili) and oregano. Spice extractives are derived using either steam or chemical processes. Essential oils are derived using steam. Oleoresins are derived using hexane, a chemical solvent that is then removed using steam and vacuum. As best we understand, these processes do not involve wheat, soy, grains or yeast or other food by-products that are considered allergens.
WHY IS THERE SUGAR IN SOME OF YOUR SAUSAGES?
Most of our sausages contain a very small amount of sugar. It turns out that a small amount of sugar is a pretty critical ingredient in sausage. It binds with the meat proteins in a way that induces browning and serves as a flavor enhancer to balance the salt. Sugar is typically the second to last ingredient in our spice mix. In other words, there is not as much sugar (by weight) as our spices. For example, each pound of Firsthand Foods’ country breakfast sausage contains two tenths of an ounce of salt, two-tenths of an ounce of spices, and one-tenth of an ounce of sugar. So, it’s a really small amount but just enough, in our opinion, to help sausage be sausage. We understand and appreciate that our customers are concerned about hidden sugars in processed foods. If you still want to refrain from any and all sugar, please try our chorizo sausage and our lamb sausage (merguez) both of which do not contain any sugar. And, of course, our ground pork contains no sugar so you could also consider using it to get creative and make your own sausage!
About Our Specialty Products (PDF)
Sausage & Specialty Product Ingredients
Our specialty products include a variety of fresh and smoked sausages, city hams, smoked bacon, ham hocks and pork neck bones, Canadian bacon, leaf lard and hard-cured salami.
SAUSAGES
ANDOUILLE
Pork, Sea Salt, Spices (including Ground Mustard, Red Pepper, Black Pepper, White Pepper), Dehydrated Onion and Garlic, Celery Powder, Sugar, Parsley Flakes, Natural Spice Extractive*
BRATWURST
Pork, Salt, Spices (including Pepper & Ginger), Sugar, Mustard Seed
CHORIZO
Pork, Vinegar, Spices, Salt, Garlic Powder, Spice Extractives**
COUNTRY BREAKFAST
Pork, Salt, Spices (including Pepper and Sage), Sugar, Parsley
KIELBASA
Pork, Dehydrated Garlic, Kosher Salt, Spices, Sugar, Paprika, Natural Smoke Flavor Added
MERGUEZ
Ground Lamb, Salt, Spices (Including Cumin, Red Pepper, Fennel, Coriander, Cinnamon), Paprika, Dehydrated Garlic and Citric Acid
SPICY ITALIAN
Pork, Kosher Salt, Spices (including Fennel, Sugar, Paprika, Parsley Flakes, Dehydrated Garlic)
SWEET ITALIAN
Pork, Salt, Spices (including Fennel, Sugar, Garlic Powder)
*Our andouille spice blend contains pepper spice extractives.
**Our chorizo spice blend contains pepper and oregano spice extractives.
Smoked Products
City Ham
Pork, Salt, Brown Sugar, Nitrites
Smoked Canadian Bacon
Pork, Salt, Brown Sugar, Nitrites
Uncured Hickory Smoked Bacon
Pork, Sea Salt, Brown Sugar, Celery Juice Powder (contains Sea Salt), Cherry Juice Powder (contains Turbinado Sugar), Natural Spice Extractives
Sausage and Specialty Product Ingredients (PDF)
Sausage Nutrition Fact Labels (PDF)
LIVESTOCK PRODUCTION
OUR PRODUCER PROTOCOLS
Our producers play a vital role in our ability to maintain strict standards for high-quality meat. For us, we believe quality starts on the farm, and these are the guidelines that we require our farmers to follow.
WHAT DOES PASTURE-RAISED MEAN?
Pasture-raised is not a legal term, but one we have chosen to represent a set of production practices that we consider important for the environment, animal welfare, and the viability of small-scale livestock producers.
FOR BEEF IT MEANS…
Cattle are raised outdoors on pasture their entire lives. Pasture is their main food source as well as their natural habitat. This low-stress environment combined with a diet high in fiber produces healthy animals. Cattle are also fed, particularly during times of drought and poor pasture quality, approved supplements to ensure a nutritionally balanced diet. Having a balanced diet is important to achieve a high-quality product and economic viability for the farmer.
FOR PORK IT MEANS…
Hogs are raised outdoors on the ground, on pasture, and/or in wooded areas, with shelter provided for protection from inclement weather. As highly intelligent omnivores, living outdoors allows them to move and express their natural biological instincts such as rooting, nesting, and wallowing. Pasture and woods, while not hogs’ primary food source, are their principal habitat.
FOR LAMB IT MEANS…
Sheep are raised outdoors on pasture their entire lives and grass and forages are their principal diet. Our sheep are often raised in tandem with beef and follow them in a complementary grazing pattern that promotes forage diversity and soil quality. To ensure year-round production, ewes need to have adequate nutrition, which is accomplished by providing a high-fiber supplement.
WHY DO YOU PROHIBIT GROWTH-PROMOTING ANTIBIOTICS, ADDED HORMONES, AND ANIMAL BY-PRODUCTS?
Because our priorities include maintaining the health of the animals, the health of our consumers, and the livelihood of our farmers, we choose to prohibit the use of each of these.
ANTIBIOTICS
There is considerable concern about the overuse of antibiotics in animal agriculture and the development of pathogens resistant to antibiotics used in human medicine. The major concern is the use of antibiotics in feed rations at subtherapeutic doses to promote growth and prevent disease outbreaks. The farmers in our network never feed their animals prophylactic or subtherapeutic antibiotics. They keep their animals healthy by raising them outdoors in their natural environment and using a preventative health program that includes adequate vitamin and mineral supplementations and vaccinations. While rare, there are occasions when an animal will get sick and must be treated with an antibiotic to save its life. There is a big difference between a one-time treatment of an antibiotic to help an animal heal and the broadcast use of antibiotics. If an animal gets sick, our farmers treat it and follow all required withdrawal periods. This is the most humane thing to do for the animal and it is the most respectful of our farmers, who have invested considerable time and resources in the animals’ care.
ADDED HORMONES
Hormones are chemicals that are produced naturally in the bodies of all animals, including cattle and hogs. Certain hormones make young animals gain weight faster. Most steers (male cattle) in the U.S. are implanted with synthetic growth-promoting hormones, and hog production has recently been approved to also use growth-promoting hormones. Because of the concerns about the health and environmental impacts associated with this practice, we choose to prohibit their use entirely.
ANIMAL BY-PRODUCTS
Animal by-products are prohibited because of the potential link between their use in animal feed and the development of BSE or mad cow disease in cattle. Cows are herbivores, which means they are designed to eat only plants. While hogs are omnivores, they thrive on plant-based diets. Because of the problems associated with BSE in Europe, many consumers are concerned about the use of animal by-products in livestock feed. There is no need for animal by-products when 100% vegetarian feed is readily available.
ARE YOUR ANIMALS SLAUGHTERED HUMANELY?
Yes. Our hogs are slaughtered at Acre Station Meat Farm in Pinetown, NC, and Custom Quality Packers in Sims, NC. Our beef and lamb are harvested at Chaudhry’s Halal Meats in Siler City, NC, and at Piedmont Custom Meats in Gibsonville, NC. Each of these are small-scale, family-run, USDA-inspected facilities that provide a low-stress environment for animals during their final hours. They use care and respect throughout the harvest process. All facilities are routinely audited by third-party animal welfare certification organizations and are Animal Welfare Approved.
IS YOUR MEAT ORGANIC?
No. There are two primary reasons why we do not currently sell organically-raised beef, lamb, or pork. First, for an animal to be raised organically, it has to be fed organically certified feed or forages. There are minimal sources for affordable, organically certified feed and forages here in North Carolina. We hope this changes in the future and support efforts to promote organic feed and forage production in our state. Second, to sell certified organic meat, it must be processed in a certified organic processing facility. These are also in limited supply in North Carolina.
WHAT ARE APPROVED PASTURE-RAISED SUPPLEMENTS FOR BEEF?
Cattle are ruminant animals, which means their digestive system is designed for breaking down grasses and highly fibrous materials. When their diet is unbalanced or when they are fed too much starch, they can develop acidosis in their rumen, which can make them sick. Firsthand Foods’ pasture-raised beef producers focus on grazing and forage utilization and, when necessary, feed-approved supplements in moderation. The key to animal health is a well-balanced diet that includes the right mix of protein, energy (carbohydrates and fat), and fiber. Supplements can be incorporated into a cattle’s diet without harm, as long as it is in moderation (e.g. less than 40% of their diet from adolescence to maturity). A variety of ingredients make good supplements, including the following locally-available high-fiber ingredients:
- soybean hulls: the fibrous skin of the soybeans leftover from processing oil
- peanut hulls: the fibrous skin of peanuts leftover from processing oil
- corn gluten feed: the fibrous part of the corn plant leftover when the starch is removed
- wheat middlings: the portion of the wheat kernel that is not flour and is richest in proteins, vitamins, lipids, and minerals
WHAT ABOUT GMOs?
We are concerned about the prevalence of genetically modified organisms (GMOs) in agriculture. Most of the corn and soybeans produced in the U.S. have, in some way, been genetically modified. It is extremely challenging for farmers to source non-GMO feed. That said, our primary supplier for pork, the North Carolina National Hog Growers Association (NCNHGA), has been working diligently to develop a system for producing and processing their own non-GMO feeds. As of January 2018, the pork we source from NCNHGA is 100% produced without genetically modified ingredients. Their practices are currently inspected, certified, and verified by A Greener World. Check out their website here. The only hogs that are not raised with non-GMO grains are those we source as BBQ hogs for restaurants.
HOW DO I KNOW WHICH FARM MY MEAT CAME FROM?
We trace every piece of meat back to the farm or origin. We work with each farmer and processor to ensure there is a unique identifier for each animal. Beef and lamb will have tag numbers, and hogs will have batch numbers. These numbers follow the animals through the slaughter and harvesting process. Then, they are each packaged and labeled with a unique identifier linking to the animal and/or farmer.
Producer Protocols (PDF)
Beef Standards (PDF)
Pork Standards (PDF)
Lamb Standards (PDF)
If you’re a livestock producer and are curious about our Producer Protocols, please email us at info@firsthandfoods.com.
MORE INFORMATION
Places we recommend for more information about pasture-raised local meats and regional food hubs:
NC Choices, founder of the Carolina Meat Conference
Amazing Grazing, a Project of the Center for Environmental Farming Systems
Carolina Farm Stewardship Association
Niche Meat Processor Assistance Network
Wallace Center Food Hub Collaboration
