FAQ

If you would like to place a factory-direct order, our minimum order requirement of Legg’s Signature items is 60 cases, and the minimum order requirement of custom blended seasonings is 250 lbs.

A.C. Legg, Inc., is excited to celebrate 100 years of business in 2023. While our new packaging and logo are reminiscent of the original look developed by Mr. A.C. Legg, we are proud to say our recipes have not changed since 1923.

We have a strong Allergen Control Policy to help ensure that blends containing allergens do not become a source of contamination to non-allergen blends. As per USDA/FDA regulations, all food manufacturing facilities must include any of the Big 9 allergens on their product labels [Milk, Eggs, Fish (such as bass, flounder, cod), Crustacean Shellfish (such as crab, lobster, shrimp), Tree Nuts (such as almonds, walnuts, pecans), Peanuts, Wheat, Soy, and Sesame]. A.C. Legg, Inc., only has six allergens present in inventory (Milk, Egg, Tree Nuts, Soy, Wheat, and Sesame). Of those six allergens, we do not carry any ingredients containing peanuts; however, we do have tree nuts that are seldom used in custom blends. All allergens are stored in their original packaging on racks below non-allergens in our storage areas. During our blending process, allergens are run at the end of production, and the machines are sanitized immediately following an allergen run (and between two different allergen runs, also). Along with our internal audits, we have a third party auditor who inspects our facility at least annually to confirm our Allergen Control Policy is being followed to avoid cross-contact and that our products are safe.

The FDA is revoking the authorization for the use of FD&C Red No. 3 as a matter of law, based on the Delaney Clause of the Federal Food, Drug, and Cosmetic Act (FD&C Act). In response to a 2022 color additive petition, the FDA is amending its color additive regulations to no longer allow the use of FD&C Red No. 3 in food and ingested drugs. Manufacturers using FD&C Red No. 3 in food will have until January 15, 2027, to reformulate their products.

For more information visit https://www.fda.gov/industry/color-additives/fdc-red-no-3#:~:text=3%20based%20on%20the%20Delaney,cancer%20in%20humans%20or%20animals.

A.C. Legg Inc.’s Tinted Curing Salt (6.25% NaNO2) has traditionally used FD&C Red No. 3 as a tinting agent to distinguish curing salt from other granular, white food ingredients. A.C. Legg, Inc. has tested several natural coloring agents; however, a suitable replacement has not yet been identified. As a result, beginning July 1, 2026, A.C. Legg, Inc. will no longer offer Tinted Curing Salt (6.25% NaNO2). A.C. Legg, Inc. is currently offering a Non-Tinted Curing Salt (6.25% NaNO2) as a replacement. The ingredient declaration on A.C. Legg Inc.’s curing salt products will change.

Bulk purchases of Non-Tinted Curing Salt (6.25% NaNO2) from A.C. Legg, Inc. will be packaged in a brown multi-walled paper bag with a poly liner and labeled with a white and pink label. Non-Tinted Curing Salt (6.25% NaNO2) batched specifically for your recipe will be packaged in a blue bag with white text identifying the product as Non-Tinted Curing Salt (6.25% NaNO2).

A.C. Legg’s Signature line sausage seasonings, as well as all custom seasonings, do not contain undeclared gluten ingredients. We use Silicon Dioxide, Tricalcium Phosphate, And Rice Hulls to prevent caking in some blends. However, we source anticaking agents that do not contain gluten.

Below are Signature blends that include a gluten ingredients:
Blend 113 – Meatloaf Seasoning
Blend 147 – Teriyaki Marinade
Blend 149 – Grill Marinade
Blend 152 -Mesquite Grill Marinade
Blend 153 – Bold Teriyaki Marinade
Blend 206 – Teriyaki Snack Stick Seasoning

A.C. Legg’s Signature line sausage seasonings, as well as all custom seasonings, do not contain undeclared MSG.

Below are Signature blends that include MSG:
Blend 106- Smoked Polish Kielbasa Seasoning
Blend 107- BBQ Seasoning & Rub Seasoning
Blend 108- Fresh Polish Kielbasa Seasoning
Blend 117- Salisbury Steak Seasoning
Blend 118- Onion Steak Seasoning
Blend 124- Taco Seasoning
Blend 125- Bologna/ Frankfurter Seasoning

It is a proprietary mixture of spices and herbs that make our blends special. Allergens are listed on our label and are never grouped into spices.

We have a strong Allergen Control Policy to help ensure that blends containing allergens do not become a source of contamination to non-allergen blends. All allergens are stored in their original packaging on racks below non-allergens in our storage areas. During our blending process, allergens are run at the end of production, and the machines are sanitized immediately following an allergen run (and between two different allergen runs, also). Along with our internal audits, we have a third party auditor who inspects our facility at least annually to confirm our Allergen Control Policy is being followed to avoid cross-contact and that our products are safe.

Our rule of thumb for most products is one level tablespoon of seasoning per pound of meat.

Seasoning Per Pound of Meat
1 pound of meat : 1 level tablespoon seasoning
4 pounds of meat : ¼ cup seasoning
8 pounds of meat : ½ cup seasoning
12 pounds of meat : ¾ cup seasoning
16 pounds of meat : 1 cup seasoning

Our products do not include cure in the seasoning blend. If the product is intended to be cured, the cure will need to be added separately. You can find more information on processing with cure on the USDA website below.

Food Safety and Inspection Service

This is optional and is dependent on the customer’s preference. If you are going to add water, you can use up to 12 oz. of water per 25 lbs. of meat.