Jack Peele adds bacon, sausage, and other charcuterie meats to the artisanal culinary mix. The owner of Jacüterie, he’s got a direct line to farm-fresh ingredients — his parents, Jerry and Iva, provide pasture-raised beef, plus pork, chicken, and lamb, from their Herondale Farm in Ancramdale. Jacüterie’s sausage offerings include everything from traditional English bangers (Peele was born in Britain) spiced with nutmeg, sage, ginger, and mace; to South African style Boerewors — made of pork and beef jazzed up with cloves, garlic, coriander, tarragon, and nutmeg. “Last fall, I introduced an apple and leek sausage that’s proved popular, too,” Peele says.
Bacon-wise (his dad still makes the traditional style on their farm), customers snap up Jacüterie’s flavors, including herbs and garlic, as well as applewood-smoked maple. Peele’s products are sold at the farm, at several farmers markets, Sprout Creek Farm in Poughkeepsie, and at the new Taste NY market on the Taconic State Parkway. www.jacuterie.com