Smoked and Cured

Our ancestors discovered smoking and curing as a way to preserve meat and also to make it portable -- with much of the liquid removed, meats could be taken to the farmer's field or even on a trip to a neighboring town. This vastly improved the opportunity to enjoy meats and, as a bonus, made food taste even better by intensifying the flavor.

We respect these traditions and refuse to compromise on meats or methods, with one delicious exception. Our "uncured" labeled meats are naturally preserved with a proprietary blend of celery juice and spices, curing them without the "cure" for those who prefer nitrate-free preparations.