Not long ago curing hams and other meats used to be a necessity. The salt and smoke curing process developed because people needed a way to preserve their fresh pork in the days without refrigeration. Finely tuned, this process has developed into an art form and has been passed down from one generation to the next.
If you still enjoy performing the time-honored practice of curing and smoking your own meat you will want to look at our local pork products. But if you just enjoy smoked and cured meats without the hard work, please look over a few of the smoked companies we represent: Jim David Meats, Ozark Pride, Clifty Farm, and Broadbent's. Click here to see our selection of smoked pork products.