This weekend I’ll be at the Culinary Institute of America in Hyde Park, NY for an event to celebrate the 125th anniversary of Jones Dairy Farm. Jones, which sponsors a scholarship there, is an old-fashioned, family-owned maker of breakfast meats.
They’ve been in business since 1889 and produce dry-aged bacon, ham, Canadian bacon, turkey sausage, turkey bacon, braunschweiger and scrapple and of course pork sausage to their proprietary recipes. The products are gluten-free and made without chemicals or preservatives.
I just had their precooked mild pork sausages for breakfast, and approve. Look forward to trying more of their products, and of course to visiting the CIA and reporting on what I learn. In the meantime, the Jones Dairy Farms folks have provided the cast iron skillet you see here which will be given away to one fortunate and alert reader of Burnt My Fingers. The skillet is made by Lodge (you know how I feel about their products) and looks like it would be perfect for frying up some eggs and bacon or sausage or a mess of scrapple.
To enter, comment on this post on our Facebook page (or below, because that links to Facebook) and include the word “sausage” in your comment. (Brownie points if you “like” our page or Jones Dairy Farmswhile you’re at it though it won’t actually increase your chance to win.) Winner will be chosen by random drawing from all qualifying comments on designated posts (there will be a couple more after this one) through Midnight Eastern Time on February 28, 2014. One entry per person, please. Good luck!
[This contest has concluded and the winner has been notified. Thanks for your comments and participation!]