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Fig & Blue Cheese Pork Sausages
$12.50
A subtle amount of Roquefort (blue cheese) is the perfect complement to balsamic vinegar, organic figs, and caramelized onions in these pork sausages
454g (4 pieces). Frozen.
Ingredients: pork, onions, organic figs, blue cheese, balsamic vinegar, garlic, salt, black pepper.
Contains: dairy and sulphites.
Processed in a facility that uses sesame, mustard, fish, tree nuts, wheat, eggs, soy, and dairy.
454g (4 pieces). Frozen.
Ingredients: pork, onions, organic figs, blue cheese, balsamic vinegar, garlic, salt, black pepper.
Contains: dairy and sulphites.
Processed in a facility that uses sesame, mustard, fish, tree nuts, wheat, eggs, soy, and dairy.
The Drift Meat & Seafood
When it comes to what we produce at The Drift we have a mantra: "only make what you'd be happy to serve in your own home". We source only real, quality ingredients. You won't find any preservatives or additives in our food, and we always aim to go a step above by using labour-intensive ingredient preparations such as caramelizing or roasting for full flavour.Our pork and lamb are sourced from a few different small-time producers on Vancouver Island, including Tannadice Farms. Our chicken is sourced locally from small producers between Duncan and Saanich. We are careful to source from producers that use humane practices and/or are pasture-based.
The fish we use is directly sourced from local fisherman, all from Oceanwise's recommended sustainable fisheries. With keeping our markets narrow we’re able to promote the best of what BC has to offer as well as do our part in seafood sustainability.
With small batch production, the attention to detail you get is going to be greater than anything being produced at scale. We are able to make sure that the taste of everything we make is consistent and exactly what you’d expect from a premium product such as ours. Small batch production preserves quality, ensures authenticity, and helps keep us sustainable as we know exactly the amount of ingredients we need for every batch.
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