Saag’s products are available at Safeway, Lucky’s, Mollie Stone’s, Andronico’s, Lunardi’s, Nugget Market, Bristol Farms, Gelsons, Piazza Fine Foods, King Soopers Denver, Draegers and Taylor’s Market. You may also purchase them online for express shipment on Amazon.
In the spirit of old-world tradition, Saag’s products are created from scratch. With absolutely no base seasonings used, every product has a unique recipe with a special flavor profile.
Almost all of Saag’s products are gluten-free. The only products that contain gluten are Saag’s® Bistro British Style Bangers and Saag’s® Bistro Gordon Biersch Beer Bratwurst. Gluten-free meat claims are also included on product packaging.
A wurstmeister is a chef who is trained in the art of sausage-making. The Saag’s kitchen has a resident wurstmeister who oversees the creation of each handcrafted sausage. With seven years of training in European sausage-making, our full-time wurstmeister guarantees that our authentic sausage recipes stay true to their European roots.
The weight of all meat and poultry products comes primarily from water, protein and fat. 98% fat-free means that, by weight, 2% of the weight is contributed by fat.
In high quality products, water is added to compensate for the moisture lost during cooking. Water may also be added to decrease the cost of the product or to meet the requirements to make nutrition claims, e.g. reduced sodium or reduced fat.
Use the same guidelines you’d use for leftovers at home: no more than 5 days under sanitary conditions. Sliced deli meats require prompt refrigeration to maintain product integrity, quality and shelf life.
Turkey breasts are cooked using dry or moist heat methods. Many poultry products are cooked and shipped in the same sealed bag. This method of preparation extends the shelf life of the unopened product.
Adding flavor is often useful for bringing out more of the natural turkey flavor. Marinades and brines are often injected into the meat, highly flavored rubs are applied to the surface, and smoke flavor is applied naturally with wood chips or as liquid smoke.
Natural turkey breast is the whole breast that is carefully removed from the breastbone, hand trimmed and placed back together before cooking. No binders or fillers are added and skin is optional. The texture is slightly dry, just like homemade. Natural turkey products are available as single lobe (1/2 of the whole turkey breast) and pan made (a set of 2-3 turkey breasts).
We process our meat in small batches of 500 pounds or less to ensure that each sausage is handcrafted with the utmost care and attention. First, we grind the meat. Then the meat is mixed with other ingredients to form a meat batter. The batter is then stuffed into a casing to make links. Finally, the sausage is cooked, smoked, fermented and cured or dried.
It’s possible a natural pork casing could be used. Always check the ingredient list. Chicken sausage made with pork links will be displayed on the ingredients label of the packaging.
In addition to preserving natural flavors, casings are part of a sausage-making tradition that dates back centuries. Natural link casings are typically made from sheep and pork intestine. Artificial casings can be edible or inedible. Edible casings are made from collagen (from inside the beef hide). Inedible casings are made from cellulose or cellophane and are used to make skinless products. Inedible casings are removed before the product is packaged.
Saag’s handcrafts cooked sausages, smoked and cured sausages, semi-dry sausages, dry sausages, gluten-free sausages, luncheon meats and pate.
Currently, Saag’s® Naturals are available in 5 varieties, including:
Saag’s® Naturals do not contain any pork. They are also free of gluten, MSG and nitrites.
Saag’s® Naturals products contain naturally farm-raised chicken without added antibiotics.
Better quality beef is trimmed to the red meat. The outer fat layer and the shiny connective tissue beneath the fat are removed before cooking.
When manufacturers add an ingredient, product, technique, service or other enhancement that adds value to an end product. For example, pre-cooking adds value to deli meats because it saves time. Other value-added products are ready-to-eat, ready-to-heat and ready-to-use items.
The grades used most frequently for deli roast beef are the top three of the eight USDA grades: prime, choice and select (in descending order of quality).
Ham with natural juices contains very little added moisture and is 18.5% to 20.5% protein. Ham with water added contains added water. Most deli hams fall into this category and are 17.0% to 18.5% protein.
Smoked ham is often cooked in a smokehouse where the smoke is applied during the cooking process. Authentic hickory-smoked flavor is better to be added through real smoking instead of the use of artificial smoke flavors.
Saag’s ham products are made using the inside/cushion (the most tender muscle), the outside/flank (largest muscle with less marbling than inside muscle), the knuckle (very lean, the knuckle can be used to produce 98 to 99 percent fat-free ham) and the inside/outside shank (often used as ground meat in ham production).