News

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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Two things we'll bet you didn't know:
1.) The American meat industry has a Hall of Fame -- known, surprisingly, as the Meat Industry Hall of Fame.
2.) Mike Satzow, whose grandfather started Claremont's North Country Smokehouse and who ran it for many years, has just been named as one of only 7 inductees to the 2018 class.
Here's what the Hall has to say:
"The Board of Trustees of the Meat Industry Hall of Fame proudly announces seven new members will be inducted into the Hall as the Class of 2018. Approximately 40 industry titans were nominated this year, and the Class of 2018 was elected from those nominees by the Trustees and all th

Imagine a warm pan of sizzling bacon; the salty crackle and mouthwatering smell that draws you into the kitchen. Few things compare to that first, flavorful bite.

A lot happens between the farm and your table, and because there are so many questions about America’s meat industry, we want to share our story with you.

Every single slice.

1.) We Source our Bacon from a Network of Family Farms Let’s begin with our values, because at North Country Smokehouse, we believe better choices start at the table. To understand our ethos, look no further than our network of family farms, a mere five-hour drive from Claremont, NH, in nearby Quebec. For our farmers, sustainability and respect for the land is paramount. We don’t “have to” hold our farm affiliates to such high-standards, but we do.

As one of the America’s few remaining, family-owned smokehouses, North Country’s mission is to hand craft premium, artisanal smoked meats through culinary excellence, exceptional animal care standards, and respect for the land.
Located in the heart of New England, our authentic charcuterie features traditional cure recipes, using only the best hand-selected, natural ingredients, and small batch smoking process over embers of local hardwoods.
Available in traditional, all-natural certified humane, and organic varieties, the NCS product line features smoked bacon, sausages, and deli meats, as well as other unique offerings like smoked chicken, duck and Montreal Style Beef. Our recipes are crafted using old world, European techniques, resulting in the distinct flavor we are well-known for today.
Recognized for an innovative approach to flavor, North Country Smokehouse partners with respected Chef’s nationwide, to develop signature recipes that enhance menus with their

North Country Smokehouse has expanded their award-winning product offering to include All-Natural, Certified Humane, and Organic deli meats in 3 popular flavors, Oven Roasted Turkey, Smoked Maple Ham, and Smoked Black Forest Ham. Eager to meet consumers growing demand for ‘clean-label’ lunch alternatives, the new line of lunchmeats do not contain binders, fillers, carrageenan, nitrates, nitrates, antibiotics, or added hormones. A real win for health-conscious shoppers looking for quality lunch alternatives, without having to compromise flavor.

Product Highlights:

• *Hand crafted and artisan smoked using traditional, European style methods
• *Pork is humanely raised in deeply bedded pens, with no gestation or farrowing crates, and no animal by-products
• *No binders, fillers, carrageenan, nitrates, nitrates, antibiotics, or added hormones
• *Organics varieties are non-GMO an

North Country Smokehouse, a 4th generation producer of artisanal meats and cheeses since 1912, is set for expansion following the recent acquisition by Canadian company, duBreton. The purchase was the next natural step in a long-time relationship between the two companies who partnered in their pursuit of providing quality meat to consumers for the last 15 years. The purchase resulted in North Country’s expansion, with a new 67,000 sq. ft. state-of-the-art facility in Claremont, NH, complete with leading industry equipment. “The company is using modern machinery to replicate the old-world flavor for which we’re well-known.” says Mike Satzow, former owner of North Country Smokehouse. “We chose to build the new plant in Claremont, NH for several reasons. Our long-time relationship with the local community and the land are very important. We recognize that the quality of the air and water impact our products. We believe keeping the plant in Claremont will ensure our meats maintain the