Growing up in Indianapolis, Chris’ first kitchen gig at the local Sahms restaurant inspired his taste for a professional food career. After culinary school and college, he cooked for awarrd winning restaurants in Chicago before landmark chefs like Rick Tramanto and Gale Gand tapped Chris to open restaurants and create...See their full profile →
Pork, Lamb, Spices (Sea Salt, Juniper Berries, Coriander, Orange Peel, Dextrose, Garlic, Black Peppercorns), Water, Vegetable Powder (Celery Juice, Sea Salt), Lactic Acid Starter Culture, Natural Beef Casings.
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