Hank tends our smokehouse seven days a week, turning pork bellies into thick-cut bacon, shoulders into holiday hams, and trim into jerky that disappears from the counter by noon.
We cure with simple ingredients—salt, pepper, smoke, and time—and never rush the process. That is why our bacon crisps evenly and our jerky actually tastes like the meat it came from.
From the smokehouse
Quantities are limited because we smoke in small batches. What hangs today may be gone tomorrow, so it pays to ask what just came off the racks.
- Thick-cut bacon and bacon ends
- Holiday and spiral-cut hams
- Jerky and snack sticks
- Smoked chops and weekly specials
How we cure
Simple seasoning and steady smoke do more for flavor than a long ingredient list. Hank keeps a careful schedule so each product gets the time it needs—not a shortcut that dulls the finish.
Plan ahead for holidays
Hams and larger smoked orders fill fast before Thanksgiving and Christmas. Place a preorder early, or stop in to see what is already curing for the season.