PENNSDALE - Thomas M. Springman II
is a very busy man.
But not busy enough to take time out for his
customers and their needs.
He is a fourth generation family member to run and operate the Country Store since its inception in the mid 1800's.
Most recently Thomas Springman II
was featured in January's Food and Wine 2010 edition for perfecting a bacon, an all natural product that is cured and processed with a mixture of unique spices.
"I was excited to develop this product specifically for Transatlantic Foods
, a national marketing food distributor in Manhatten.
The bacon is being served in several frequented restaurants in New York City.
This time of year, however, Springman
staff are busy with venison processing. which he
started in 2003.
Now until the end of February, the Country Store will be taking orders for all wild and small game.
Customers can get stick bologna, hot dogs, venison mini sticks, smoked sausage, steaks, and whole and ground jerky.
A new facility was built on to the Country Store in 2003 for processing.
It is USDA approved.
"We will do whatever the customer wants," explained Springman
It will up to two weeks on average to turn an order, but since the season is winding down it could be quicker according to Springman