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The shift towards locally sourced ingredients is real. Our customers want to know where their food comes from and trust the people who produce it. Enter - North Country Smokehouse.

We’ve been smoking meat for a long time, and we pride ourselves on the diverse flavors our products bring to the table. We live in a region that’s made a name for itself with the local flavors of sweet maple syrup, creamy cheeses and the very best in craft beer. It’s only right we partner with other local purveyors to develop two, all-natural, certified humane links; just in time for Memorial Day.

We began collaborations with Harpoon Brewery and Vermont Farmstead Cheese Company as part of our ongoing commitment to the local food movement, crafting recipes with fresh ingredients from our own backyard. These partnerships were made in sweet, meaty heaven – pairing our savory sausages with these regional, fan favorites was a no-brainer.

A New England staple with locations in Windsor, V

If you listen closely, you can hear the sound of grills firing up across the country. Eager to take the party outdoors, grilling season means gracing your table with the fresh flavors of the season.

At North Country Smokehouse, we believe everything tastes better after it’s spent some time over an open flame. Nothing signals the arrival of summer like smoked meats sizzlin' on the barbie.

We've launched 2 new, local products just-in-time for Memorial Day. Our new Jalapeno Cheddar sausage and Harpoon IPA Beer Bratwurst are sure to turn your run-of-the-mill meals into a scrumptious celebration.

Find these and other feast-worthy flavors inside this Ultimate Guide to BBQ Season and remember... Stay Low. Stay Slow. Stay Smoky.

Time-Honored Traditions

Here at North Country Smokehouse, we’re practical people. We know there’s no need to fix what isn’t broken: That’s why we use traditional, family recipes passed down through generations. Another thing we know is that time is precious, and the more of it we can spend with our families and loved ones, the better. With that being said, we’ll keep this brief.

With a low and slow smoking process for all of our products, North Country’s focus is on timeless flavor above all else. While we craft our recipes the old-fashioned way, that doesn’t mean we’re afraid of efficiency. If we can prepare one meal and take away a week’s worth of leftovers, we’ll do it every time. After all, our products are hand-crafted to be the backbone for countless recipes.

Take our

North Country Smokehouse celebrated the grand opening of their new facility in October of last year. Significantly larger than the original smokehouse, the new building offers roughly five times the production capacity of the previous plant, presenting new opportunities to grow the business.

Building the new smokehouse in Claremont, N.H., was a top priority, the community being home to the company’s century-long evolution.

 “North Country Smokehouse has always been a family-owned business and our founders have ties to Claremont that span generations. It was important that our community benefit from the added workforce required by the expansion. We now employ over 100 full-time residents, an increase of more than 200 percent,” said Aaron Corbett, North Country Smokehouse’s Chief Operating Officer.

Consistency is Key

Nestled in the valley of New Hampshire, with sweeping views of Vermont’s Mt. Ascutney

Hearty & Full of Flavor 

Serves 4 

Ah, Saint Patrick’s Day. For the Irish, March 17 is a day of cultural celebration. For meat lovers all over the world, it’s a day of flavorful possibility. Yes, you can brine a brisket and slow-cook it in a Dutch oven for hours…But we’re quite happy dressing our Irish Brand Banger Sausage—a traditional Emerald Isle blend of pork, spices, and bread crumbs—with onion gravy on a bed of mashed potatoes for a traditional feast that takes less than 30 to fix.

History has it that the name “Bangers” comes from the fact that these sausages used to burst (bang!) while cooking due to the inclusion of bread crumbs (otherwise known as “rusk”) in the meat.

Just like any simple dish, Bangers and Mash

Safe Quality Food Institute (SQFI), a universal, farm-to-fork safety and quality compliance program that awards food manufacturing companies with Safe Quality Food (SQF) Certifications, awarded North Country Smokehouse, a family-owned, artisanal smoked meat producer with a strong history of culinary excellence, the SQF Quality Shield.

A certification from SQFI is the only one of its kind recognized by the Global Food Safety Initiative (GFSI), and it is the only program with a food quality component added to its food safety platform. The goal of SQFI is to consistently apply standards of food safety and quality on a global level. The program includes assessment of all facets of the food-processing industry. It also helps ensure producers, suppliers, retailers and consumers that the food products manufactured in a specific facility are safe to eat and are of the best possible quality and consistency

In New England, February is still deep winter. Pay no mind to the groundhog: it’s still another month before we get the slightest taste of spring, and hearty winter foods are all we want to eat.

Harsh winters are in our DNA so we embrace all the season has to offer. New Englanders have a unique sense of artisanship, respect for tradition, and strong values. We attribute some of that to overcoming the obstacles that come with a long winter. As New England natives ourselves, we share in stubborness required to do a job and do it well.

We stick to our guns, making sure our sausages are hand-crafted and smoked low and slow, true to Old World traditions. Long gone are the days spent standing over simmering stove tops to get the rich flavors you’re craving. Our authentic sausage recipes are fully cooked, meaning you can get the mouthwater

North Country Smokehouse’s plant manager, Philippe Bouchard, has been recognized as a young leader by the International Production & Processing Exposition (IPPE). The 30 Under 30 program exists to engage young professionals who work for companies directly involved in the production and processing of poultry and meat or the production of animal or poultry feed and to recognize them for their exemplary leadership skills.

The American Feed Industry Association (AFIA), the North American Meat Institute (NAMI) and U.S. Pou

Over $11.5 Million Collectively Donated to the Share Our Strength Food Bank

The 11^th Annual New York Wine & Food Festival, presented by Capital One, is the ultimate East Coast culinary showcase featuring more than 200 leading restaurants, wine and spirits purveyors from the Northeast.

Held mid-October at Pier 94 in NYC, this 3-day food extravaganza has collectively raised more than $11.5 million in support of the Share Our Strength Food Bank, whose mission is to end childhood hunger by ensuring children get the food they need to thrive.

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