Smoked

Black Pepper and Sorghum Cured Pork Belly

Our “original” bacon!  Made with slow-smoked, local pork belly, cured in spices, Georgia sorghum syrup and finished with toasted black Peppercorns.

Honey Bourbon and Cracked Black Pepper Pork Belly

A more savory version of our original bacon, with hints of bourbon.

Andouille

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

Tasso

Another Louisiana classic.   Spicy ham, smoked for 14 hours over pecan wood.  Perfect as the base of jambalaya and other spicy recipes, but also smoked long enough to slice thin and pair with a nice manchego cheese.

Artisanal Pork, Beef, and Lamb Hot Dogs

The best hot dogs you will ever eat. Period.  Our original is made with beef and pork belly, but we also make all beef, all pork, and all lamb versions of the classic, as well.

Creole Smoked Whole Chickens

Perfect for a dinner or pull the meat and make a quick chicken salad.  Ready to go when you pick it up.

Kielbasa

Traditional smoked Polish sausage, made week-to-week with beef, veal, pork, or a combination thereof depending on what mood we’re in!

Veal Bologna

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

Smoked Guanciale

Spiced with pimenton, fennel, and brown sugar.  Slow smoked.

Pastrami

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