MSG, is a naturally occurring substance and is used as a flavor enhancer and preservative.  We currently have it in the breakfast sausage because we think it tastes much better and only a couple of our customers are MSG sensitive.  If we find a way to have good tasting sausage without MSG, we will eliminate it.

Our ham, bacon and jowl is cured.  Curing is the addition of salt, sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.  Nitrate and nitrites contribute to the characteristic cured flavor and reddish-pink color of cured pork. Nitrite and salt inhibit the outgrowth of Clostridium botulinum, a deadly microorganism that can occur in foods. Some studies indicate that nitrates and nitrites create cancer-causing chemicals when overcooked, so avoid eating ham that has been browned or blackened.