Give the gift of an extraordinary breakfast to dinner gift, centered around flaky buttermilk biscuits and fluffy pancakes, with time-honored flavors that everyone will love. It also includes coffee, salsa, BBQ sauces, hot fudge topping, cheese and sausage!
"Landmark of Good Eating" gifts date back to the early days of House of Webster, and even then they were considered as "old-fashioned as a wood burning range"! Roy Webster reflected on the exceptional meals that we all have once in a while, that we remember forever as landmarks in our culinary life.
In our fast-paced world, the Landmark collection brings the rich traditions of home cooking to friends and family. The quality and fabulous taste have not changed since Roy's days and the biscuits and pancakes are still the basis of this wide assortment of gifts.
(1) 1/2 Pt Strawberry preserves
(1) 1/2 Pt Blackberry preserves
(1) 1/2 Pt Wild Huckleberry preserves
(1) 1/2 Pt Muscadine Jelly
(1) 12 oz Butter Pecan Syrup
(3) 11 oz Flaky Buttermilk Biscuit Mix
(2) 11 oz Fluffy Pancake Mix
(1) Pt Hot Green Chili Salsa
(1) Pt Mango Pineapple Habanero Salsa
(1) Pt Sweet Onion Relish
(1) Pt Sweet & Hot Pepper Relish
(1) 12 oz Southern BBQ Sauce
(1) 12 oz Mesquite BBQ Sauce
(2) 1 lb Medium Sharp Cheddar Cheese
(2) 12 oz Hickory Creek Summer Sausage
(1) 2 lb War Eagle Country-cured and smoked bacon
(1) 1 lb Hot Fudge Topping
(1) 1 lb Fudgies (chocolate fudge candy)
(1) 8 oz House of Webster coffee blend
Our coffee is imported directly from the farms, and freshly roasted right here in Northwest Arkansas.
In the old frontier, long before refrigerators, meat was processed by a process called DRY CURING. OUR bacon and hams are still processed using the DRY CURING METHOD. First, the meat is hand rubbed with salt and brown sugar, then packed in layers of this same mixture. This process takes 10 to 12 weeks allowing the salt to slowly penetrate the fresh pork. Then they are carefully hardwood smoked over hickory embers until our meat is a rich, chestnut brown color. This process allows our bacon and ham to be shipped without refrigeration.
Our meat differs totally from the grocery store method of injecting a salt brine solution into the meat, which requires refrigeration to avoid spoilage. The only way the bacon can spoil is by getting a puncture hole in the vacuum seal.