Shenandoah Morning

Country Ham Seasoning

The Shenandoah Valley was settled in the 1700s by German and Scots-Irish farmers who brought their smoked meat traditions, their apple orchards, their dairy culture, and their love of a serious savory breakfast into a landscape that already had its own deep food history. Shenandoah Morning is that cross-influence: dried apple and sage meeting the warm backbone of mountain spice. Use it on breakfast sausage, pork, eggs, and anything coming off the morning fire.

Best for: eggs, biscuits and gravy, fried potatoes, greens, pork chops

A little goes a long way, start with a pinch.