Best Cured Smoked

Col. Bill Newsom’s Aged Kentucky Ham is a dry-cured pork product originating in Princeton, Kentucky. It represents a continuation of nearly a century of traditional American curing practices established in 1917. The ham's flavor and texture are developed through meticulous salt curing and smoking. T...

Montreal smoked meat is a uniquely Canadian specialty. It’s brisket cured in a brine and then slowly smoked over wood for extended periods, resulting in intensely flavorful, peppery meat. Traditionally served on rye bread with mustard, it's popular among those seeking authentic deli experiences and...

The Edwards Virginia Smokehouse Surryano Ham originates in Surry County, Virginia, representing a traditional dry-cured pork product. This ham is notable for its meticulous curing process mirroring European styles like prosciutto, yet infused with the characteristic smoky flavor imparted by local hi...

Jinhua ham originates in Zhejiang Province, China, a prized smoked meat dating back to the Tang Dynasty. The product’s distinctive flute-like form develops during the dry-curing process, resulting in a deeply savory flavor intensely rich in umami notes. Traditionally enjoyed as a delicacy, it is par...

Yunnan Ham, specifically Xuanwei Ham, is a traditional Chinese smoked pork product originating from Yunnan province. Its unique flavor develops through a lengthy dry-curing process, resulting in a rich, intensely savory taste with notes of sweetness and umami. This ham has been produced since 1909...

Broadbent’s Smoked Country Ham is a dry-cured pork product originating in Kuttawa, Kentucky. The ham's longstanding tradition of winning grand champion awards at the Kentucky State Fair since 1968 highlights its exceptional quality and flavor profile. It’s suitable for those seeking authentic artisa...

Smoked Capicola, known in Italian as Coppa Affumicata, is a charcuterie product made from pork shoulder, specifically the coppa muscle, that undergoes dry-curing followed by a light smoking process. Traditional capicola or coppa is cured with salt, pepper, garlic, and various spices, then air-dried...

Kielbasa Krakowska is a traditional thick, U-shaped smoked pork sausage originating from the Kraków region of Poland. The sausage is crafted from coarsely chopped, lean cuts of pork that are heavily seasoned with garlic, salt, and pepper, then smoked and dried. In 2014, its authenticity and regional...

Linguiça is a traditional smoke-cured pork sausage originating from Portugal, characterized by its seasoning blend of garlic, paprika, and oregano. The meat is typically stuffed into natural casings, slowly smoked, and cured, resulting in a distinct savory flavor profile. Following Portuguese immigr...

Virginia country ham is a traditional dry-cured pork product originating from the state of Virginia. It is prepared by salting, smoking over hardwoods, and aging the meat for several months to develop a dense texture and intense flavor. The curing process reflects preservation methods brought to Nor...

Kentucky country ham is a regional American ham preserved by heavy salting and an extended period of curing and aging. Some examples are smoked over hardwood, although smoking is not required for every country ham. Its firm texture and concentrated, salty flavor distinguish it from milder wet-cured...

Csabai Kolbász is a traditional Hungarian smoked sausage originating from the city of Békéscsaba in southeastern Hungary. The sausage is manufactured using coarsely ground pork mixed with salt, garlic, and a significant quantity of local red paprika, which imparts its characteristic spicy flavor and...

Lap cheong is a traditional Chinese cured pork sausage characterized by its dense texture, reddish color, and distinctly sweet and savory flavor profile. The sausages are typically made from coarsely ground pork marinated in soy sauce, sugar, rose water, and spices, before being air-dried or smoked...

Lap mei is a category of traditional Chinese cured meats that includes cured sausages typically made from pork and flavored with soy sauce, sugar, and rose water. The sausages are historically dried during the cold winter months and are characterized by their dense, chewy texture and distinctly swee...

Smithfield smoked ham is a specific type of dry-cured pork product rooted in Isle of Wight County, Virginia. Legally defined by a 1926 Virginia statute, genuine Smithfield hams must be entirely processed, cured, and smoked within the corporate limits of the town of Smithfield. The traditional prepar...

Smoked Canadian bacon is a cured and smoked meat prepared from the lean loin along the back of a pig, rather than from the fattier belly used for streaky bacon. It has a compact, ham-like texture and is usually sold in cylindrical slices that can be heated for breakfast dishes, sandwiches, or pizza....

Tasso is a heavily seasoned, cured, and smoked cut of pork associated with Cajun and Creole cooking in Louisiana. Despite the common name "tasso ham," it is usually made from pork shoulder rather than the hind leg used for conventional ham. It is typically cut into small pieces and used as a flavori...

Boar's Head Smoked Ham is a mass-produced American deli meat introduced in New York in 1905, notable for its premium positioning and widespread national distribution in grocery stores.

Smoked cottage ham is a boneless cut from the pork shoulder butt that is cured and smoked, historically serving as a staple ingredient for traditional boiled dinners in Cincinnati, Ohio.