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You might have seen Cochon Volant's iconic "flying pig" statue on a pit stop somewhere in Napa or Sonoma Valley. Cochon Chef Rob Larman brings his delicious slow-smoked ribs, pork shoulder and beef brisket to events around wine country, and now he's sharing one of his secret weapons with us. This slightly spicy, smoky barbecue sauce is made with chipotle and pasilla negro chilies, and is balanced with molasses (for sweetness), and lemon and vinegar (for acidity). Use as a finishing sauce for ribs, pulled meats or barbecued oysters, or as a grilling sauce for chicken or fish.