This blend works equally well with pork and with poultry. It lets their natural flavors shine. I like this on pork roast and on duck.
 
How do I use it? First, I brine the meat overnight. I brine all of my meats. It's just what I do. I go heavy with salting the water, make sure the meat is completely submerged and all air bubbles are gone, and I let it sit all night. The next morning, I drain off the brine, dry off the meat, and give it a good sprinkle with my spice blend. Rub it in and get under the skin, if applicable. A little of my blends goes a long way. 
 
Ingredients: Green and Red Bell Pepper, White Pepper, Ginger, Savory, Sage, Marjoram, Oregano, Rosemary, Thyme, Dill
 
2.0 oz.