Cured & Smoked Meats

Long before refrigeration, preserving meat was a necessity, which evolved into the culinary art form called charcuterie. Bacon, ham, prosciutto, and sausage are the happy results. Today we use the same techniques - smoking and dry-curing - because they create such tasty foods. We work with natural ingredients in small batches, for the best quality and flavor in our smoked and cured meats.

Some of our favorite recipes are enhanced with cured meats; think pizza, quiche, and pasta. Jambon de Bayonne - a French version of prosciutto – makes a flavorful addition to fruits and flaky-crust savory tarts with figs. Try Smoked Duck Breast on salads, in sandwiches, and in soups.

Read more about cooking with dry-cured meats for ideas on including this type of charcuterie in your kitchen routine.

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