The Van Gilst, DeBruin, and Rozenbloom families banded together over 100 years ago when they immigrated to America from Holland and decided to raise only one breed of pig: the Duroc. The Duroc has been an American breed for 175 years, and while it is a challenge to raise, the tender, juicy results are well worth the effort.

Their hogs are fed a diet of soy beans and corn that come from their own farms and are never given hormones or antibiotics, so that you can be assured the sausage they produce is all natural.

Choose from:

• Sweet Italian -- rosemary, basil, oregano and a pinch of garlic come together to create the classically sweet flavor of a favored sausage in Italy.


• Hot Italian -- the traditional blend of spices that makes the sweet Italian sausage is blended with crushed chili peppers to make the hot Italian style.


• Chorizo -- the popular Spanish style, with just the right amount of garlic, black pepper, chili powder and paprika.


• Bratwurst -- a German-style sausage with ginger and nutmeg.


• Andouille -- Cajun style sausage that doesn't disappoint with its perfect blend of seasoning: black pepper, cayenne, garlic, and salt.

Take your summer barbeque to the next level with Vande Rose!