In Northern New England, corn cob smoking was passed on to settlers by the area’s native Abenaki people as a natural way to preserve meat. Each fall, farmers harvested rows of corn and piled them into tall, wire-meshed corn cribs where the sun and breeze would dry them. Then they built slow-burning fires in smokehouses fueled by the dried cobs, where they hung freshly cured pork from pigs they raised themselves. Today in North Country’s Smokehouse, they pay tribute to the early farmer’s hard work and tradition. The cobs are more naturally strong in smokiness than hardwood, creating a traditional flavor that’s well loved throughout New Hampshire and Vermont.
Antibiotic-free pork with no preservatives or nitrites used.
Ingredients:
INGREDIENTS: Pork, water, salt, maple syrup, sodium phosphate, dextrose, sodium erythorbate, brown sugar, sodium NITRITE. Contains NITRITES.
* This label info was entered by hand from the actual product itself. We do not take responsibility for transcription errors or changes made by the manufacturer after the date we entered the data.
Nutritional information coming soon