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  • Porketta


    Made with a collar-butt cut of Minnesota-raised Berkshire pork, we make our porketta with plenty of fresh garlic, fresh flat-leaf parsley, red pepper flakes, and fennel, then roll it, tie it, and smoke-roast it to tender perfection. We use it in the deli cold-cut style for our "Big Dipper" sandwich, but it is terrific served whole as a roast. Heating directions included. 4 pound average.

  • 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.

From our blog


Christmas Ordering Cutoff

Due to an AMAZING amount of business from an AMAZING amount of customers, our shipping cutoff is Sunday, December 21st at 12:00 PM, CST. New Year's gifts are still available - so orders placed after the cutoff will be processed in time for the kick-off to 2015! Thanks to all of you, and happiest of holidays!  Read More

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