For our whole muscle smoked pork items, we utilize our Fessmann smokehouse which is of German origin and typically smoke items like hams, pork loins, and pork tenderloins one to two times per week!
For all of our smoked pork product, we utilize a wet cure to cure the product over night, and then smoke the next morning. The smoked butt goes great with potatoes and cabbage while the smoked pork tenderloin is perfect sliced as is, and ate with crackers, mustard, and cheese!
