Hearty & Full of Flavor
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.
Over $11.5 Million Collectively Donated to the Share Our Strength Food Bank
The 11th 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.
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.
- *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