OLD COUNTRY METHODS
PATIENCE PAYS IN DELICIOUS RESULTS.
Our processes go back to a simpler way of life, when “wood-smoked” meant just that – not a flavor additive made in a lab. And we’ve decided to keep it that way. We use natural wood chips – primarily hickory and applewood – to slow-smoke our meats. In addition, we only use fresh, raw materials. And we cure them to darn near perfection. No matter how long it takes. It’s not the easy way, or the fast way, of doing things. But that’s what sets us apart in an industry of mass production.
NATURAL WOOD-SMOKED PROCESS
We take pride in our natural wood-smoked process and the time that goes into it. Our wood-smoked products get their flavor from natural wood smoke, not an additive made in a lab.
DRY-CURED PROCESS
We use our time-honored cure recipe that’s nearly the same as it’s always been. We hand-rub it on the meat, then let it age on Missouri time using the same methods E.M. Burger once did.
BRINE-CURED PROCESS
Many of our naturally smoked meats are cured in a brine solution for several days. Once they’re cured, the meats are slow-smoked over natural wood chips or cooked to perfection.
CRAFTED WITH CARE
SHORTCUTS JUST WON’T CUT IT.
A lot of time and effort goes into our artisan methods. But it doesn’t stop there. We understand that it’s not only about quality and taste – it’s also about food safety. Therefore, we adhere to strict guidelines to make sure our customers are receiving the safest, highest-quality products we can offer.
- Our products are hand-inspected to ensure the highest quality.
- We use HPP (high pressure processing) for food safety.