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I've been looking for a supplier of these for a while now. Use to live near a producer, but no more. So it will be mail order from here on out as I have exhausted the local option. I like the traditional, not super spicy variety. Looking forward to your replies.
Oh, the horse meat variety need not be mentioned again.
Interested in this as well.
Maybe here?
https://www.bavariasausage.com/shop/index.php?storecategory_id=54
Mahogany Smoked Meats in Bishop. Duh!
Oh yeah! I like the Pepper Landjager. I buy it in bulk when passing through Wisconsin and store it in the freezer. Two weeks prior to a trip I take out what I need and allow it air dry. I blot off any beads of fat that form with a tissue while drying. Hanging it to dry will concentrate the flavors and decease the weight by about 25%. It reminds me more of pepperoni when eaten cold in this state. Place it beside the fire in the morning and allow it to get hot and it reminds me more of keilbasa sausage. Out in the bush, I store it in a cloth bag to breath and prevent mold growth. The flavor continues to get better with age. It is full of nitrates. I have no idea how long it will keep but I have easily gone 6 weeks out.
https://www.bavariasausage.com/shop/products.php?product_id=356&storecategory_id=54
I buy them from Reuf’s Meat Market. No online order form but you can order by phone and have them shipped.
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Wool Thermo Zip PoloMerino wool-blend mesh base layer with a 3/4 zip neck for venting and reinforced shoulders for pack-carrying comfort. Weighs 6.3oz | 180g
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