How the Sausage Is Made

In 2015, Charlie’s Sausage farm and smokehouse in Springfield, Louisiana, became the first slaughterhouse in the state to be licensed to process wild boar. Ever since, the farm has been crafting wild boar and pork smoked sausages made with a Cajun recipe and smoked in a real, hardwood fire smokehouse. To further help with the destruction wild boar cause to forests, five percent of the net profits from Charlie’s sausages go to longleaf pine forest restoration in the South.

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