About
I'm a small-batch, artisan meat processor and make my products in a very authentic and traditional way.
I'm a small-batch, artisan meat processor. I make my products in a very authentic and traditional way, using charcoal and cherry wood in an old fashioned smokehouse, where the products are slow cooked. You'll notice a rich smoked flavor that is far superior to that of commercial brands. When you receive a product from me, you can be assured that it was made fresh that week. This is rarely the case in supermarkets, where vacuum packed smoked meat products can sit on the shelves formany weeks. ...
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Services
andouille sausage
sage breakfast sausage
breakfast sausages
buckboard bacon
pulled pork
italian hot sausage
porchetta
smoked duck
bonesuckin' sauce
kielbasa
smoked ham
smoked brisket
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Contact
Current Hours
- Sun 12:00 AM - 11:30 PM
- Mon 12:00 AM - 11:30 PM
- Tue 12:00 AM - 11:30 PM
- Wed 12:00 AM - 11:30 PM
- Thu 12:00 AM - 11:30 PM
- Fri 12:00 AM - 11:30 PM
- Sat 12:00 AM - 11:30 PM
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Wed 12:00 AM - 11:30 PMOPEN NOW
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Detailed Information
- Location TypeHQ
- Opening Date2004-01-01
- Annual Revenue EstimateLess than $100,000
- SIC Code show
- Employees2 to 4
- Contactsshow
- Owner Sam vitiello
- Phone 5709041802
- Email [email protected]