We have to admit, we’ve never used Rancid Mayonnaise on any type of fruit, but the chef pictured in this e-card seems more than confident recommending that the tangy dressing be slathered on fresh pineapple. If you try this at home, remove the fruit’s spiny outer skin before eating or you’ll end up with a mouthful of hurt. Good luck and good spreading!

What would the holidays be without meat? And what would meat be if not served with Rancid Mayonnaise? Not very holiday-ish, that’s what! 

Rancid Mayonnaise is aged in barrels for 11 weeks and a day to give it that famous Rancid, Wisconsin tang. Your holiday guests are sure to enjoy it. 

And through December, you’ll get a free pine wreath in specially marked jars. Just wash thoroughly and hang.