Unlike most mass-produced pepperoni, ours is a full-flavored rendition, laced with enough fennel, crushed pepper flakes, and red wine to tickle the back of your throat (but keep you coming back for more!). 3/4 pound average. Due to the nature of the curing process, Pepperoni is subject to availability. Your order may take extra time to ship.
$21.00
Summer sausage is as popular in the Midwest as pale ale - it's great in a sandwich, perfect for a picnic, and makes for a very satisfying snack. We make ours with Minnesota-raised elk, Berkshire pork, whole mustard seed, white wine, ginger and Duluth-cultivated honey; this summer sausage is charcuterie-platter caliber without any pretension. 1/2 pound piece.
$10.00
A surprisingly sophisticated flavor from an old-school favorite, we make our whitefish sausage with plenty of spices and fresh parsley and gently smoke it to create a zesty, delicate sausage. Our recipe includes a few egg whites and bread crumbs, but is mostly composed of fresh Lake Superior whitefish - lending an overall clean and bright flavor with a touch of smoke. 3 links per package (about 1 pound).
$8.00
We course-grind Berkshire pork, our own bacon, onion, Berkshire pork liver, brandy, and a selection of herbs and spices to create a savory masterpiece. Serve it as a stand-alone charcuterie option or schmear it on bread with raw onion and cornichon - dress it up or down; this full-flavored pate is versatile! 1/2 pound piece.
$10.00
Salami is considered the most complicated of charcuterie, but these taste like Goerdt has cracked the code of the artisanal curing process.
Am I in heaven?
Northern Waters Smokehaus is a godsend to gourmets with a discriminating palate.
Just the other day I got a package of whitefish and smoked salmon, and have been eating nothing but for breakfast, lunch, and supper!
I know my meats, and THIS is good stuff.
After the fish has been brined, Tyson rinses the excess salt and sugar off the salmon. Now comes the racking process: pretty simple except it is important to leave just enough room between the salmon pieces to prevent them sticking together during the smoking. This would be very simple if we didn't have to stuff the smoker every time we smoke - so we try to squeeze every millimeter of space to accommodate as much fish as possible. Read More
© 2013 Northern Waters Smokehaus.
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