Our Process
It all starts with premium ingredients and our team!
Our team is dedicated to giving you handcrafted specialty products to ensure you get the experience you crave. When we say handcrafted, we mean it! Each piece of product is hand-touched and inspected multiple times throughout all of our processes.
Dry-Cured Process
We still use our simple salt and sugar cure recipe passed down for generations. We hand-rub it on the meat, then let it age. There’s no moisture needed, so we never add any. We give extra time for the cure to equalize throughout the product. This process gives our products a robust flavor and improves color and texture.
Brine-Cured Process
Many of our award-winning meats are cured in a brine solution for several days. Once cured, the meats are slow-cooked or smoked over natural wood chips. Our brine-cure process gives the product a better color and aroma. This process takes time, but each product’s curing period is uniquely designed. Aging allows the brine to equalize throughout the meat for consistent flavor and a better eating experience.
Natural Wood-Smoked Process
We take pride in our natural wood-smoked process and the time that goes into it. Our wood-smoked products get their flavor from natural wood smoke, not an additive made in a lab. We use natural wood chips – primarily hickory and applewood to slow-smoke our meats. Each smoking time is uniquely designed for each product.
Quality and Food Safety Is Our Priority
Not only do we take our time, we take precautions. We adhere to strict guidelines to ensure our customers receive the safest, highest-quality products. Our team works up-front with clients to ensure customized spec details meet expectations. We use HPP (high-pressure processing) for food safety for our cooked products. Our products are hand-inspected to provide the highest quality.
