Bugoni's Sausages

thout equal. We began by creating top quality Italian style sausages and have recently expanded our product line to include sausage styles from around the world

Like Steve Jobs said about Apple, we feel the same about Bugoni's sausages. “People don’t know what they like until they taste it and when they do its Bugoni's Sausages hands down“. In an industry in which adding highly processed chemicals and substances into their food products has become common place, Bugoni's Sausages strives to create a fresh, high quality, sausage product. We use only Montana raised pork and bison, and source as many ingredients as possible from local growers around the Missoula area. There are no nitrates added to our sausage and all of our products except for our sicilian style meatballs are completely gluten free

Bugoni's Sausages: You'll want it in your mouth. Why Bugoni Sausages are unique and so flavorful…

First we start with only Montana pork; actually we’re the only State approved Montana manufacturer of sausage that has “Montana Pork” on its label. Meaning we are the only one who MUST use Montana pork in the manufacture of its sausage. Montana pork is generally raised free range on small farms that don’t use growth hormones or antibiotics, as natural as you can get without the organic grade. And naturally more expensive than factory farm raised pork. Bugoni SausagesMost sausage makers grind, season and mix the meat, stuff it into casings and make links the same day, often within hours. The sausages are economical to make that way but often not consistently flavorful. Also, most sausages are seasoned with finely ground seasonings of almost a powdery consistency, slurred with water and mixed with the meat. Our sausages consist of crushed dried herbs always natural, sometimes organic. We use only fresh garlic and locally sourced vegetables and some herbs. We grind the meat and mix in the seasonings on Tuesday and we fill the casings on Thursday. Leaving the seasoned meat to maturate for two (2) days creating a splendid marriage of meat and spices. Bugoni SausagesThen we stuff them into natural pork casings, a size smaller than most stuffed sausages. We do this because our meat is “chunky’ not ground to a pasty consistency. And being very low in fat it takes longer to cook our sausage so a little smaller sausage makes for a happier gourmet experience. And we use only natural lamb casings for our breakfast sausages and you can taste the difference compared to collagen casings that cost 7 times LESS than lamb casings. When you taste our sausages you’ll know it was worth every penny. We always strive for excellence and my name is on the package!