OLD WORLD SMOKED PACKAGE

Old World Smoked Bacon, St. Louis & Country Ham Package 5.5-6lb total Benton's famous smokehouse in the Smoky Mountains of Tennessee and Broadbent’s in western Kentucky use real smoke from real burning wood to flavor their meats! Rumbling machines billowing smoke from local forest wood adds flavors that are unmatched by liquid smoke and other substitute methods. In Al Benton’s case wood is delivered by neighbors from time to time when they need money. As Al explains “when people are running out of beer and milk and want to sell some wood, they harvest it and come see me.” A few other artisans still burn wood for smoking meat including Smoking Goose in Indiana and Ends Meat in Brooklyn. Before refrigeration, hardwood smoking with natural hickory or oak wood provided antimicrobial benefits to the surface of the product. Pedigreed heritage breeds from closed Berkshire and Red Wattle herds are the raw ingredient for the cuts in these packages. Hickory Smoked Sliced Bacon, Benton's Al Benton cures his meats in an ancient smokehouse in the Smoky Mountains of Tennessee, with little consideration for the modern world. Benton's meats are renowned for being heavy on the smoke and a perfect food for folk who love strong and bold flavor. Even though Benton is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs. One 16 oz pack. Applewood Smoked Heritage Bacon, Smoking Goose We send our 100% heritage Berkshire bellies to Smoking Goose in Indianapolis. There curemaster Chris Eley dry-rubs them and cures them under brown sugar, sea salt, and Indiana maple syrup. They are then smoked over apple wood. We loved this bacon the second we tasted it and are proud to add it to our list of delicious bacon produced by the country’s best curemasters. We especially love that this bacon is smoked using a real old-school smoker, not the case with most modern bacon today. One 12 oz pack. Applewood Smoked Sliced Bacon, Broadbent In 2009, Broadbent's celebrated 100 years of making old-fashioned country ham, bacon, and sausage. We are proud to ship them our 100% heritage pork bellies which they cure in their signature style. This is a lighter, sweeter bacon, smoked with applewood. One 14 oz pack. Thick-Cut Brown Sugar & Honey Hickory Smoked Heritage Bacon, Broadbent The newest flavor from Broadbent! A sweet and savory blend of brown sugar and honey, smoked with hickory. As regional foods and traditions continue to vanish, Broadbent is working to keep a piece of Kentucky’s culinary history alive. They now use exclusively Lazy Red Wattle Ranch and Newman Berkshire Farm pork. One 14 oz pack. Sliced Heritage Prosciutto, Broadbent This is a dry-cured ham similar to Prosciutto di Parma, San Daniele or Serrano but lightly smoked and aged 18-24 months. Enjoy the thrills of a whole ham experience with no need to trim or store the full leg — the artisans at Broadbent pre-sliced their exclusive heritage hams for easy enjoyment! One 3 oz packs Smoked St. Louis Rib, Ends Meat Don't miss this collaboration of our ready-to-eat Heritage St. Louis Ribs dry rubbed and smoked by Brooklyn butcher, Ends Meat! Previously only available in his Industry City shop, we asked John to smoke a batch of our Newman Berkshire heritage ribs, which make for the juiciest and most flavorful barbecue every time! These ribs will only take 10-15 minutes to finish on the grill or in a hot oven — add a glaze, barbecue sauce, or eat them as is! One 2-2.5lb slab Humanely raised on pasture 100% antibiotic free Raised by independent family farmers Heritage breeds have more marbling resulting in more tender and juicy meat