Top Results for Pit Smoked

Carolina Whole Hog BBQ represents a deeply ingrained culinary heritage of eastern North Carolina. The tradition involves smoking an entire hog using wood coals, resulting in intensely flavorful meat. This method produces a distinctive smoky taste and tender texture. It’s primarily enjoyed by those s...

The Edwards Virginia Smokehouse Ham represents a time-honored tradition of American cured pork products. Produced in Surry County, Virginia since 1926, this artisan ham undergoes meticulous dry curing and pit smoking according to established family techniques. It's notable for its distinctive smoky...

Newsom’s Old Mill Country Ham is a dry-cured smoked pork ham produced at Newsom’s Old Mill Store in Princeton, Kentucky since 1917. The hams are pit-smoked and aged, resulting in a uniquely intense flavor profile appreciated by discerning meat eaters. It's particularly favored by those seeking tradi...

Broadbent’s Country Ham is a dry-cured pork product originating in Kuttawa, Kentucky. The Broadbent family has been producing this artisan ham since the early 1900s using traditional pit-smoking methods with hickory wood. It offers a distinctive smoky flavor and texture developed through a lengthy c...

Räucherspeck is a dry-cured smoked pork product originating in Austria and South Tyrol. The meat, typically from the belly or back, undergoes cold smoking using traditional alpine techniques. This process creates a dense texture and distinctive smoky flavor valued by those seeking authentic Austrian...

Smithfield Genuine Smithfield Ham is a traditional, dry-cured pork product originating from Smithfield, Virginia. The ham undergoes pit smoking using hickory wood, a process mandated by state law ensuring its origin and production within the city. It’s notable for its intense smoky flavor developed...

Johnston County Hams, based in Smithfield, North Carolina, produces dry-cured, smoked country hams using traditional Southern curing methods and markets them as a continuation of a century-old regional craft.

Burger's Smokehouse is an American meat processing facility founded in 1952 and located in California, Missouri. It is distinguished by its production of traditional, dry-cured country hams, which are naturally aged and smoked over hickory and applewood. Operating as a multigenerational family busin...

Wright Brand Hickory Smoked Bacon is an American pork product originally founded in Vernon, Texas, in 1922. The brand is distinguished by its thick-cut bacon slices, which are dry-cured and naturally smoked over hickory wood to achieve a distinct flavor profile. Currently manufactured by Tyson Foods...

Father's Country Hams is a dry-cured country ham producer based in Bremen, Kentucky, operating since the mid-20th century and known for traditionally smoked hams aged for extended periods.

Smoked pork jowl, also known as jowl bacon, is a cured and smoked pork product made from the cheek and jaw area of the pig. It is a traditional staple of Southern U.S. cuisine, used as a seasoning meat in a manner similar to bacon or salt pork. Pork jowl is frequently cooked with collard greens, bea...