Smoked

Black Pepper and Sorghum Cured Pork Belly

Bacon made with slow-smoked, local pork belly, cured in spices, Georgia sorghum syrup and finished with toasted black Peppercorns.

Andouille

A Louisiana favorite. Coarse-ground meadow-raised pork, with the perfect amount of heat. Smoked to perfection.

Tasso

A peppery version of smoked pork, cured, and often the base of jambalaya and other spicy recipes.

Artisanal Pork & Beef Hot Dogs

The best hot dog you will ever eat. Period. Made with beef and pork belly.

Veal Kielbasa

Traditional smoked Polish sausage, made here with local veal and pork.

Veal Bologna

This ain’t no Oscar Mayer. It’ll change the way you think about bologna.

Pastrami

We think even a New Yorker would have to admit this pastrami is delicious.