Spreads

Spreads

When you bathe a savory cut of meat in a cloak of real woodsmoke, its flavor becomes deeper and more distinct. The same holds true for cheese. We select only the finest rounds from respected cheesmakers to cold smoke for up to five hours over applewood embers, infusing the outer layer with complex smoky notes that contrast the creaminess within.

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Spreads

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  1. Maple Horseradish Mustard
    Maple Horseradish Mustard
    2, 8oz. jars
    $14.00

    We created this sweet maple mustard with a balanced horseradish bite to compliment smoky flavors without masking them. We are especially big fans of smearing it on our bratwurst, brisket, and black forest ham.

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Spreads

Cooking Instructions

Keep Refrigerated at 40 F or Below.