Years from now, when you're reliving memories from holidays past, what will come to mind? Hopefully, scenes of the family gathered around the table, a crowded kitchen filled with delicious smells, and sounds of the football game coming through from the living room. It’s unlikely that memories of grocery shopping and meal preparation will stand out among the rest. Although, there’s quite a bit of that in our near future, isn’t there?
As a family-owned operation, we want you to spend more of your precious time on the things that matter most, during the holidays — and, always. To us, that means great conversation over the best food we can possibly prepare, shared with our very favorite people. If you’re on the same page, there are two ways for us to help you win your valuable time back during the most hectic time of year...
The first: preparation. We take the time to handcraft and slow smoke our hams to give you a tender, savory, an
There’s nothing better than a well-made sandwich, loaded up with all the good stuff. The perfect condiment, maybe a slice or two of cheese, and most importantly, stacked high with delicious ham or turkey. We believe in going beyond “good” and stand behind our commitment to quality by crafting the best tasting organic deli meats available, in the best possible way.
Label claims can be confusing and make picking the best for your family a real challenge. Our advice to you? Look for third-party certifications on your labels - they substantiate the claims being made. When you see them, you know the farms are being audited for things like GMOs and animal welfare, and you can be confident that you’re bringing the best taste and quality into your kitchen.
The certified organic s
It happens every year. Back-to-School season sneaks up and brings with it lots of time-consuming activities, like forms for filling, clothes for buying, and sports practices for shuttling to and from. After the slower days of summer, it can be hard to adjust. When it comes to question, “What’s for dinner?” are you fighting off the temptation to yell “Every man for himself!” in response? The answer is simple: Snack Dinner.
You heard right. Here’s our take:
Step 1: Prepare a few simple snacks. Make them delicious. Ingredients are the key here.
Step 2: Set everyone loose to fill their plates with what they want.
Step 3: Bask in the bit of extra time you have from no cooking and way fewer dishes.
The beauty of snack dinner is
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.
We’re foodies from way back. Our love for fresh ingredients and local flavor keeps us close to the region's best restaurants, resorts and cafes who use our products in their kitchens. Sometimes, they share their mouth-watering creations with us, putting their own twist on classic comfort foods that are a staple in New England. Since food is better shared with friends, we thought you might enjoy crafting some of these dishes for your own table.
The best chefs know the secret is simple. An exceptional meal is all about the ingredients. That’s why we use pure NH made maple syrup from Mac’s Maple Farm to create our siganture smoked bacon, sausage and hams. It’s also why the chefs of these three restaurants choose the elements they do.
Take a look at these local recipes and give them a try. Be sure to tag us on Facebook and Instagram for a chance to be featured on our blof or social channels.
It's that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead.
We've compiled our favorite signature smokehouse recipes and put them in this handy holiday guide for your family to savor. From starters to soups, sides and specialty desserts, these recipes are sure to inspire. Better yet, our smoked sausages, hams and poultry are fully-cooked, so you will spend less time in the kitchen and more time enjoying the true spirit of the holiday season.
Use these recipes together to create a flavorful, 5-course feast, or prepare them individually for holiday parties, luncheons or a post-holiday brunch.
Best Wishes for a Happy & Healthy Holiday Season from your friends at North Country Smokehouse.
Easy Bake Breakfast
Serves 18 quiche cups
Quiche cooks up light and fluffy inside ham crusts. A perfect on-the-go breakfast or finger food for your next party that is low-carb and gluten-free.
- 5 eggs
- 1 cup skim milk any type
- 1 3/4 cup North Country Smokehouse Smoked Swiss cheese shredded
- 1/4 cup green onion chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2.25 ounces North Country Smokehouse Boneless ham cut into 18, thin slices.
Preheat oven to 350 degrees
Mamaliga Balls with Smoked Ham
Published by Michael Symon, Food Network’s “Melting Pot”
- 2 3/4 cups chicken stock
- 2 cups fine yellow cornmeal
- oil, for deep-frying
- 1/4 pound butter
- salt and pepper
- 1/4 cup diced smoked ham
- 1/4 cup ricotta
Heat the stock to a simmer and then whisk in the cornmeal.
Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.
Poke a hole in the middle and fill with 1/4 teaspoon each of the ri
Cider made from fresh apples creates a full-bodied glaze for these tender chops. Serves 4. 4 (1-inch-thick) bone-in smoked pork chops 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 large onion, halved lengthwise, then thinly sliced crosswise 1 teaspoon sugar 1/4 teaspoon salt 2 cups unfiltered apple cider 2 tablespoons cider vinegar 1. Put oven rack in middle position and preheat oven to 350°F. 2. Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes. 3. While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes. 4. Add cider and vinegar and boil mixture,