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MeatCrafters is constantly updating our website to maximize the user experience. Unfortunately this occasionally causes an error in Shopify, in which the system will falsely claim we are unable to ship to your location. Rest assured, we still ship nationwide, but you will need to clear the cookies in your browser. Below we have listed a brief "How to Clear Your Cookies" based on your browser. If you were logged in to, you will need to log in again. This will allow you to complete your order:
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What is the best way to cook my sausages?

There are so many ways to cook MeatCrafters sausages, but the best and easiest way we have found is to thaw the sausages in the fridge overnight, or put the unopened frozen package in a bowl of cold tap water for 5-10 minutes. Once thawed, put the sausages in the oven at 350ºF, cook for 7 minutes on one side and then another 7 minutes after flipping the sausages over. This way they stay plump and cook evenly without the fuss of cleaning a pan or your grill.

Many people will want to grill our sausages. After thawing, the sausages can be grilled on low to medium heat, turning the sausages every 2 minutes until you think they are done. You can use a probe thermometer down the length of the sausage to confirm they have reached an internal temperature of 165ºF.

MeatCrafters has so many creative customers who find fun new ways to cook with our sausages. Mixing some MC Bratwurst in with rice and beans, using our Lamb Merguez with Fennel and Mint in a lentil stew, making a cassoulet, cooking some Chorizo Picante with your eggs for a Spanish omelet, using our Sweet Italian in a pasta dish with sautéed peppers and mushrooms... the possibilities are endless. If you've used our sausages in a unique way, please let us know. We love when our customers share new recipes and creative ways to use our sausages!

What's the white stuff on the outside of my salami?

After stuffing our salamis, we apply a probiotic mold solution, very similar to the molds used in yogurt and cheese, to the outside of the casing before beginning the fermentation process. The mold, a strain called penicillium nalgiovense, will rapidly outcompete any other bacteria that finds itself on the salamis while they dry cure for more than a month. The mold also adds a wonderful complexity to the flavor profile of each of our different recipes of traditionally cured salamis.

The mold is harmless and edible, although we know that some people don't want to eat it. A paper towel dipped in white vinegar can be used to wipe the mold off, and the vinegar will evaporate quickly without affecting the flavor of the salami. The casing can also be scored down the length of the salami, and peeled back before slicing and enjoying it.


The ingredients on MeatCrafters' salamis list dextrose, but there is no sugar on the nutritional label…why is that?

The natural sugars in the meat, dried milk powder (if any is used), and the dextrose we add to the meat mixture are all converted to lactic acid by the fermentation bacteria. There has to be enough “food” for the fermentation bacteria to lower the pH of the salamis beyond the limit at which harmful bacteria can no longer survive. All the sugars are consumed and we have a naturally preserved salami.


What is curing?

Curing is the process of preserving meat by adding salt and a curing ingredient. We use celery powder as an all natural source of the curing element. The salts both dry the meat by drawing water out and prevent the growth of harmful bacteria by permeating the cells of the meat. Bacteria cannot grow if there is insufficient available water for them to live. The use of celery powder prevents the growth of the bacterium that causes botulism, a very serious form of food poisoning. We use both curing and fermentation to preserve our salamis and other cured meats. A side benefit is that these processes make our cured products extra delicious.


Do our salamis contain any allergens?

All the fresh sausages are also gluten free EXCEPT the ones with beer in them. Our breadcrumbs are also gluten free.

Skinny Salamis™ do not contain any of the following allergens:

  • Gluten
  • Soy
  • Peanuts*
  • Tree nuts*
  • Eggs
  • Fish or Shellfish
  • Mustard
  • Sesame Seeds
  • Sulphur Dioxide
  • Lupin
Our salamis contain dried milk powder, which is used as part of the "fuel source" for the cultures. While people with lactose intolerances are unlikely to notice, those with milk allergies should avoid the salamis as a precaution.
*Skinny Salamis™ are produced in a facility that may produce products containing nuts.

What does "all natural meats" mean?

All of our products are made only with meats raised on an all-vegetarian diet, and without antibiotics or growth hormones.


Do my Skinny Salamis™ need to be refrigerated?

No! Skinny Salamis™ are shelf stable at room temperature for up to 9 months, so they are the perfect snack to keep in your backpack, lunch box, or even your glove compartment or bug-out bag!


How do I store my sausages and salamis?

Because we don't use any chemical preservatives in our fresh sausages, they should be stored in the freezer until you are ready to cook them. They will keep for about 5 days in the refrigerator after thawing. If the fresh sausages have been in your refrigerator they can be refrozen as long as the pack hasn't been open.

Our salamis and other charcuterie should be stored in the refrigerator for maximum shelf life. The salamis can be rewrapped in the same paper they came in and kept in the low-humidity drawer of your fridge. For the best quality, we recommend enjoying our salamis within 8 months of purchase.

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