OLD WORLD SMOKED PACKAGE

Old World Smoked Package
3-3.5lb total

Benton's, Broadbent, Smoking Goose, and Edwards are four of America's last grandfathered businesses allowed to use real smoke from real wood to flavor their meats. Their rumbling machines billow out smoke from local forests to create treasured tastes of the past that can not be replicated with artificial liquid sprays.

“The wood comes in when it does. When people are running out of beer and milk and want to sell some wood, they harvest it and come see me. That’s always the way it’s been,” explains famed curemaster Allan Benton in Tennessee.

Back in the days before refrigeration, hardwood smoking with natural hickory or oak wood provided antimicrobial benefits to the surface of the product.  The other benefit was flavor. Our four curemasters take no short-cuts — they smoke their meats which are sourced from our heritage pork for up to 18 hours.

Surryano Dry Cured Country Ham Wedge, Edwards
A whole ham experience in a 12-16 oz wedge — salted and hickory smoked, cut from the center of Edwards' lauded 16-24 month aged ham. In 2005, Sam Edwards III was searching for a well-raised ham source to reproduce the flavor of the cured hams his grandfather produced. His goal was to recall the flavors of the long-aged European hams produced like the Serrano of Spain. After years of testing, Sam had found the flavor profile (twang) he was looking for. He named his new creation Surryano, after his home in Virginia. One 12-16 oz piece.

Hickory Smoked 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 Bacon, Smoking Goose
Curemaster Chris Eley dry-rubs our 100% Berkshire bellies and cures them under brown sugar, sea salt, and Indiana maple sugar. They are then smoked over apple wood using a real old-school smoker. A respected member of the young talented generation of American curemasters using old world techniques while using sustainably produced ingredients, Chris is an active member in his community through his curehouse and shop. One 12 oz pack.

Applewood Smoked 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.