WHASSAMATTERHORN

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IMG_5556.jpg
11037625_1582068165341904_449169698247334256_n.jpg
wmhmeat.jpg
horn.jpg
IMG_5568.jpg
Screen Shot 2017-10-16 at 9.24.17 AM.png
Screen Shot 2017-10-16 at 9.31.42 AM.png
Screen Shot 2017-10-16 at 9.33.05 AM.png
Screen Shot 2017-10-16 at 9.41.25 AM.png

WHASSAMATTERHORN

from 7.00

SEA SALT, DRIED ROSEMARY & JUNIPER BERRIES

Strap on your lederhosen, kiddos! This old world taste puts the OOMPH in OOMPA-PA-PA. The ‘Horn’s made for beef, pork & game, but Maureen loves it on sweet potato fries. Try it on roasted root veggies of any kind and in savory baked goods: flatbreads, pizza crusts, biscuits and scones. 

The 'Horn is not a rub. Use it as you would salt: sprinkle, don't pour.

  • VENISON: 1 tsp per lb + a little ground sage.
  • CHOPS, ROASTS, RIBS, ETC.: 1/2 tsp per lb. Add fresh chopped herbs like sage, parsely, and rosemary for a super shi-shi feast.
  • ROASTED ROOT VEGGIES: Preheat your over to 400. Chop up 1 lb of any root veggie (or a mix): carrots, sweet potatoes, regular potatoes, turnips, parsnips, etc. Add 1/2 tsp WMH + 1 tbsp olive oil. Roast for about 20 minutes. Throw in 1/4 tsp ground caraway seeds if you really feel like getting your Germanic freak on.


Search for more Whassamatterhorn recipes here.

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If you want to buy three same-sized jars, check this out.