Best Smoked Meat

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...

South Tyrolean speck is a cured pork product traditionally made from the hind leg in South Tyrol, northern Italy. Its preparation combines restrained smoking with salting, seasoning, and air drying, producing a ham that differs from both heavily smoked northern European meats and unsmoked Mediterran...

Tiroler Speck is a dry-cured and smoked pork product associated with the Austrian state of Tyrol. It is commonly made from selected cuts of pork that are seasoned, cured, cold-smoked, and matured, producing a firm texture and a balance of savory, smoky, and spiced flavors. Tiroler Speck holds Europe...

Nueske’s Applewood Smoked Bacon is a premium pork product crafted by the Wisconsin-based Nueske family. Their cold-smoking process using applewood creates a distinctive flavor and texture appreciated by discerning cooks and food enthusiasts seeking high-quality bacon. The family's tradition, dating...

Speck Alto Adige is a traditional Italian pork product originating from South Tyrol’s alpine valleys. The unique production method involves alternating cold smoking with open-air curing, resulting in a distinctive flavor profile. This dry-cured ham boasts Protected Geographical Indication (PGI) stat...

Kalua pig represents a traditional Hawaiian cooking method utilizing an imu—an underground oven. The whole hog is slowly smoked this way, resulting in intensely smoky pork with a unique flavor profile. It’s a staple of luau celebrations and remains significant within Hawaiian culture. This preparati...

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...

Tasso ham is a highly seasoned, smoked pork product associated with Cajun cooking in Louisiana. Despite its name, it is commonly prepared from pork shoulder rather than the hind leg traditionally used for ham, then cured or seasoned with salt, pepper, garlic, cayenne, and other spices before smoking...

Benton’s Smoky Mountain Country Ham originates in Madisonville, Tennessee, utilizing a traditional dry-curing method. The extended smoking process imparts a distinctive intense saltiness and robust hickory smoke flavor. This artisan ham is favored by experienced cooks and food enthusiasts seeking a...

Smithfield ham is a legally defined type of Virginia country ham associated with Smithfield, Virginia. It is made from pork that is dry-cured with salt, aged, and typically smoked, producing a firm texture and intensely salty flavor intended for thin slicing. Under Virginia law, a product sold as ge...

Andouille is a spicy Cajun smoked pork sausage originating in Louisiana. Traditionally made with coarsely ground pork and generous amounts of cayenne peppers, it’s known for its intense smoky flavor. This sausage plays a crucial role in classic Louisiana dishes like gumbo and jambalaya. It's particu...

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...

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...

Cecina de León is a Spanish cured-beef product associated with the province of León in Castile and León and protected by a European geographical indication. Whole cuts of beef are salted, rested, smoked, and slowly dried and matured, producing firm, dark red slices with a concentrated savory flavor...

Schwarzwälder Schinken is a traditional German ham originating from the Black Forest. The unique smoking process utilizes fir branches and sawdust, resulting in a dense texture and distinctive smoky flavor. This cold-smoked pork product is primarily enjoyed by consumers seeking authentic German cuis...

Speck Alto Adige IGP is a distinctive Italian cured ham originating in the mountainous region of South Tyrol. The product’s notable quality stems from a centuries-old production process utilizing both traditional Mediterranean salting and Northern European cold smoking techniques. This results in a...

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...

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...

Kabanosy are long, thin Polish sausages traditionally made from pork that is seasoned, smoked, and dried. Their low moisture content, compact shape, and firm texture make them comparatively durable and easy to carry, which helped establish them as food for travelers, soldiers, and outdoor activities...

Texas Hot Links are coarsely ground beef sausages traditionally prepared for East Texas barbecue. The distinctive spicy flavor comes from seasoning with cayenne pepper and black pepper. These smoked meats are a key component of regional pit barbecues, frequently cooked alongside brisket. They’re par...

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...

Pasulj is a traditional bean soup or stew from the Balkan region, particularly associated with Serbian cuisine. Its primary ingredients are white beans, onions, and paprika, often supplemented with smoked pork products such as ribs or sausage for flavoring. The dish is commonly prepared as a slow-co...

Andouille sausage is a coarsely ground, smoked pork product deeply rooted in Louisiana’s culinary traditions. It’s notable for its spicy flavor developed through hot smoking and traditional Cajun seasoning. Primarily used by home cooks and restaurants creating authentic Cajun and Creole dishes, it a...

Schwarzwälder Schinken, commonly known as Black Forest ham, is a dry-cured German pork product. The unique flavor arises from cold smoking the meat using pine or fir wood, a process protected by European Union regulations. This method creates a dense, intensely flavored ham ideal for deli preparatio...

The Smoked Carolina Whole Hog represents a deeply rooted culinary practice originating in eastern North Carolina. It involves smoking an entire pig over hardwood coals, typically hickory or pecan, until fully cooked. This method imparts a distinctive smoky flavor and tender texture to the pork. Trad...

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...

Smoked galbi is a variation of traditional Korean beef short ribs, known as galbi, prepared using a smoking process. The meat is typically flanken-cut and marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and Asian pear. While traditional galbi is grilled over open flame or charcoal, s...

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...

Bündnerfleisch is a traditional Swiss smoked beef product originating from Graubünden. The air-smoking process imparts a distinctive smoky flavor while preserving the meat’s texture as a whole muscle cut. This cured beef is valued for its unique taste and heritage, primarily enjoyed by those seeking...