Ossian Summer Pack
Ossian Summer Pack
Ossian Summer Pack
Four Ossian classics, doubled up. Bacon, brats, rope sausage, and bone-in smoked pork chops — enough pork to carry a family through a season of grilling, cabin weekends, and weeknight dinners that need rescuing. Vacuum-sealed and frozen, ready to pull from the freezer the night before and drop on the grill the next afternoon.
Ossian Smoked Meats has been running the same brick smokehouse in Ossian, Indiana since 1946. Four generations of family, hickory smoke, and a proprietary cure they haven't messed with because it works. This pack pulls together their four most-grilled products at a price that beats buying them separately.
$110+ value, yours for $99.99.
What's in the Pack
Premium Smoked Bacon — 2 packs (2 lb each, 4 lb total)
Thick-cut, hickory-smoked, lightly sweet. Lay strips across the grill grates over indirect heat for a smokier finish than the pan gives you. Wrap it around jalapeño poppers or scallops. Crumble what's left into a Sunday morning hash.
Premium Classic Bratwurst — 2 packs (32 oz each, 16 links total)
Coarse-ground fresh pork in natural hog casing. Grill over medium heat until the casing snaps and the internal temp hits 160°F, then load into a soft roll with grainy mustard and grilled onions. Tailgate fuel.
Premium Rope Smoked Sausage — 2 packs (32 oz each, 4 lb total)
Already cooked, fully smoked, ready to heat. Coil it on the grill for a showpiece, slice rounds into red beans and rice, or chunk it up for a smoky pasta sauce. The most versatile thing in the box.
Smoked Bone-In Pork Chops — 4 packs (2 chops per pack, 8 chops total)
Center-cut loin, hickory-smoked, fully cooked. Sear in cast iron for 2 to 3 minutes per side, or warm on the grill over medium-high heat. The bone keeps the moisture where it belongs.
Ways to Put the Pack to Work
Breakfast of Backyard Champions.
Lay two strips of bacon and a pork chop in the same cast-iron skillet. The chop warms through in minutes, the bacon crisps in its own rendered fat, and yesterday's leftovers turn into a breakfast plate that stands out. Slide a fried egg on top and you've set the tone for the whole day.
Pool-Day Graze Board.
Grill the rope sausage early — medium heat, slow roll, eight minutes a side. Rest, slice into bite-size rounds, and pair with melon cubes, sharp cheddar, and grainy mustard. Finger-friendly fuel that keeps swimmers circling back between cannonballs.
Late-Night Coal Cookout.
Thread chunks of smoked rope sausage on skewers, heat them over the dying coals, and swipe through hot honey. Sweet heat, smoky finish, zero sticky fingers.
Leftover Victory Lap.
Crumble any remaining bacon and chop a stray brat to build the ultimate breakfast hash. Dice half a pork chop into tomorrow's cold pasta salad. Nothing goes to waste, and everything keeps its smoky backbone.
The Maker
Ossian Smoked Meats has run the same brick smokehouse in Ossian, Indiana since 1946. Four generations of family, hickory wood, and recipes that haven't been touched because they don't need to be. The bacon, sausages, and chops in this pack all come off the same Ossian production line that supplies major national retailers — they've earned that reach without ever chasing a trend.
FAQ
Which items are fully cooked and which are raw?
The smoked bacon, rope smoked sausage, and bone-in pork chops are fully cooked and just need reheating. The Classic Bratwurst is fresh, not smoked, and requires cooking to an internal temperature of 160°F before serving.
How many people does this pack feed?
Approximately 15 to 20 people if served all at once across the grill. Stretched across the summer, the pack handles a family of four through roughly six to eight cookouts.
How does it ship?
Frozen, vacuum-sealed by item, in an insulated cooler with dry ice or gel packs.
How long will everything keep?
Keep frozen in original packaging for up to 3 months. Once thawed, refrigerate and use within 5 to 7 days for cooked products and 3 to 5 days for the fresh bratwurst.
Can I cook these on a charcoal grill, gas grill, or in the oven?
All four. The fresh brats need direct heat to crisp the casing. The pork chops and rope sausage take well to either grill or oven. The bacon is best on a hot pan or laid across grill grates over indirect heat.