SMOKING IS MORE THAN
A SLOW COOKING
All around the world, the barbecue became more than a cooking technique. It is a real life style.
The technique of smoking comes from ancient times. Being all natural and healthy, it maintains tenderness and texture of the meat.
All of our meat demands a full 24 hour brining period. We smoke our meats with the finest cherry wood chips for an additional 4 hours to create the full bodied taste we are renowned for, full smoke and fruity after tones.
Finally, our meats are slow vacuum cooked, for the perfect fall off the bone finish and a higher quality product.