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Maple sugar cured bacon and hocks, bratwurst, kielbasa, sauerkraut, plus an Alpine-style and a nutty Gruyere-style cheese

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Après Ski All-Star Package
Escape to the Alps with an abundance of heritage pork and a few of our favorite accompaniments ideal for a hearty ski weekend.

We’ve curated three All-Star packages in our Bundle & Save collection to showcase the seasons and regions of our vast country in February.

Signature Bacon, One 1lb pack, 100% heritage breed pork
A true classic! When people think of bacon, this is it — perfect for any and all palates. Produced in a maple sugar cure, this sweet bacon is a staple and has been our top seller for over 15 years.

Cured Hocks, Two Shanks, 1.5-2lb total, 100% heritage breed pork
You will find no better, juicier, more delicious shank than the heritage maple-cured classic. Cured with sugar and maple by Paradise Locker Meats, these shanks are the ultimate non-fussy food and perfect for pea soup, but the meat is so good they are perfect on their own!

Smoked Kielbasa, one 12 oz pack, 100% heritage breed pork
This traditional smoked kielbasa is flavorful with a fantastic snap. Each link is meticulously smoked creating this perfectly balanced, delicious version of a classic Polish staple.

Bratwurst Links, One 1lb pack, 100% heritage breed pork
Handcrafted in the traditional style by the expert sausage makers at Paradise Locker Meats, this award-winning German-style pork sausage is extremely juicy and versatile.

Sauerkraut, One 16 oz pack, Cleveland Kraut
This is real, raw sauerkraut fermented naturally with just salt & caraway seed — packed with traditional Bavarian flavor with a fresh crunch.

Alpha Tolman Cheese, one 6 oz package, Jasper Hill Creamery
A deliciously nutty Gruyere-style cow's milk cheese is aged between 7 and 11 months in the Cellars at Japer Hill.

Pleasant Ridge Reserve, One 8 oz package, Uplands Cheese
An Alpine-style cheese aged between 6 to 11 months. Rich and hearty with notes of toasted nuts and caramel.

  • Humanely raised
  • Antibiotic and hormone free
  • Heritage breeds have more marbling resulting in more tender and juicy meat

    For our Alpine Spritz cocktail pairing, see below!

    Choucroute Garnie à l'Alsacienne

    1lb pack bratwurst
    12 oz pack smoked kielbasa
    1 pack, 1-2lb, smoked hocks
    1lb Signature bacon
    1 pack Cleveland Sauerkraut
    2 cups dry white wine (Riesling preferred)
    2 medium onions, diced
    2 cloves of garlic, smashed
    2 bay leaves
    2 cloves
    10 juniper berries
    1 teaspoon black pepper
    ½ teaspoon caraway seeds
    Cheesecloth (for sachet of spices)
    1lb small potatoes (marble, fingerling, or Yukons)
    1-2 cups water or stock


    1. In a 425ºF oven, roast hocks on a baking sheet with a wire rack until skin is crispy and brown on all sides, about 20-30 mins total.
    2. Cut bacon into ¼” dice and cook in a Dutch oven over medium heat until the fat has rendered and bacon has become crispy.
    3. Remove the bacon, drain the fat and reserve it for later use, leaving just a tablespoon still in the pot. Heat the Dutch oven to medium-high and sear the bratwurst and kielbasa on both sides. Set aside.
    4. Using the remaining bacon fat, sauté the onions over medium-high heat until translucent and just beginning to brown.
    5. Deglaze the pan with 2 cups white wine, scraping the brown fond with a wooden spoon and boil wine until reduced by half.
    6. Add the crushed garlic and spices (clove, juniper, black pepper, carraway seed, bay leaves) to a mesh spice bag or cheese cloth tied into a sachet and add to the Dutch oven.
    7. Add the crispy hocks and bacon to the Dutch oven and cover with the stock or water. Bring to a boil and reduce to a simmer. Cook until hocks are tender, about 1-1.5 hours, add the potatoes and sausage to the dutch oven in the last half hour of cooking (If marble potatoes, leave whole. If small yukon/fingerling cut in half.) Cook until the potatoes are fork tender.
    8. In the last moments add ½ of the package of sauerkraut (reserve the rest to garnish) and simmer for 3 mins. Remove the sachet and season to taste with salt and pepper.
    9. Remove the meat, potatoes, and sauerkraut to a serving plate and enjoy with reserved fresh sauerkraut on the side.

    Cocktail Pairing: 

    Alpine Spritz
    By Matt Botkin, our in-house professional bartender!

    Spritz is the German word for splash and originates when Austrians and Germans were living in Italy during the early part of the 20th century — they created the spritz to lessen the strong flavors of Italian wine. At the time, a splash, or spritz, of still water was added to the wine making it closer to the ABV of beer. Over time, the still water changed to club soda and then later to prosecco. Meanwhile the wine called for in the recipe was substituted to an aperitif, like Aperol. Our Alpine Spritz is a wintertime spritz with a light herbal essence, undertones of rosemary and pear making it a perfect accompaniment to the braised, smoked and cured  meats in our Winter Package.  The Alpine Spritz is an easy cocktail to make for a party because it is quick to make and guests can even make it themselves since it only calls for three ingredients. Spritzes are traditionally served in a wine glass.

    2 oz luxardo bitter bianco
    2 oz prosecco
    1 oz club soda
    1 sprig of rosemary 

    In a wine glass over ice combine all ingredients, garnish with a sprig of rosemary.

    SKU: 1 ea kraut, uplands cheese, alpha tolman, kielbasa, bratwurst, signature bacon, hocks 1.5-2#