Bass Farm Sausage (BassFarmSausage) Twitter
Since 1956, we've been making the freshest, most authentic pork products around. What started in Mrs. Florence Jenkins Bass's kitchen is still true today. Nothing's changed. Not her recipes, not our commitment to the finest cuts of pork from the whole hog and the highest level of service. We still deliver daily, for example, like the.
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Get more information for Bass Farm Sausage in Spring Hope, NC. See reviews, map, get the address, and find directions. Search MapQuest. Hotels. Food. Shopping. Coffee. Grocery. Gas. Bass Farm Sausage (252) 478-4147. Website. More. Directions Advertisement [9001 - 9131] US Highway 64 A
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Wilson Feed Mill - Valley View, OH. Elzy Milling & Trade - Bellville, OH. New Horizon Ag Solutions - Westville, OH. Hobbit Greenhouses, Inc - Jackson, MI. Bethel Feeds & Supply - Bethel, OH. ** Rural Farm Stores *Limited Products/Scents. Ask your favorite Retailer to start offering Bass Farms products near you!
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The original Bass Farm Sausage made in Spring Hope, NC. It's still made fresh in 100-lb small batches to make sure it has the best flavor! This product is flash frozen within days of production to maintain peak freshness.
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History. Truth be told, the Bass Family's first products had nothing to do with pork. Ralph Bass first tried his hand at tobacco farming in the early 1950s. That may strike you as a strange start to making sausage, but by the time his mother had blessed him with her recipes in 1956, he had developed some very good habits from handling tobacco.
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Florence Jenkins Bass, 1953. People agreed. By the 60s, word was out all over eastern North Carolina that some delicious, whole hog sausage was being made right here in Spring Hope. Demand grew faster than weeds, but Ralph Bass kept to making only 100-lb batches, and insisted on tasting every one.
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At Bass Farms Inc. in Spring Hope, Kenneth Edwards and his team have a passion for creating flavorful whole-hog sausage that rivals any competition. "Our sausage is fresh," says Edwards, president of Bass Farms Inc. "We still deliver daily, like the milkman and bread fellow from days gone by, and we take our pork products off the shelf after 20 or so days - not 180 days like other brands.
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Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Instructions: Pan Fry: Preheat to 375 degrees F. cook unfrozen 4 minutes on one side, cook on other side 1-1/2 minutes or until center is no longer pink.
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bass farm sausage mild. bass farms hot. More items to consider. Based on what customers bought. Swaggerty's Farm Premium Hot Sausage Patties, 27 oz., 18 Count, Cardboard Box. Add. $7.16. current price $7.16. $4.24/lb. Swaggerty's Farm Premium Hot Sausage Patties, 27 oz., 18 Count, Cardboard Box.
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Mild Sausage. The original. We haven't changed a single, delicious thing from Mrs. Florence Jenkins Bass's recipe-there's no reason to! Plus, it's still made in 100-lb batches and never frozen to make sure we capture the best flavor. Hot Sausage. For those seeking a little extra kick in their sausage, a pound of this is sure to satisfy.
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All Aisles / Meat / Hot Dogs & Sausages / Sausages / More Sausages / Bass Farm Country Pork Sausage Mild . Bass Farm Country Pork Sausage Mild . 16 oz pkg . See Best Price . Nutrition . 170 . Calories 5 g. Sat Fat 480 mg. Sodium 0 g. Sugars Nutrition Facts . about 8 servings per container.
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Get Bass Farms Sausage Dry Sausage delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Contactless delivery and your first delivery or pickup order is free! Start shopping online now with Instacart to get your favorite products on-demand.
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754 Followers, 133 Following, 77 Posts - See Instagram photos and videos from Bass Farm Sausage (@bassfarmsausage) 754 Followers, 133 Following, 77 Posts - See Instagram photos and videos from Bass Farm Sausage (@bassfarmsausage) Something went wrong. There's an issue and the page could not be loaded..
