The earliest instances of the art of curing and preserving meats is from Roman soldiers returning from France with salt cured meats. The Romans then went on to create the first rules governing the salting of pork joints. Fast forward to the mid 1500’s in France, and the charcutier’s, or “pork butchers”, began to codify the preserving and curing of all manner of pork products including including pâtés, rillettes, sausages, bacon, trotters, and head cheese (brawn).
The art of charcuterie also includes sausages, fermented sausages, salt and brined meats, and emulsified sausages, which is where we at North American Game Company come in with our own take on game and livestock preservation. We have a large and varied selection of recipes for fresh, smoked and cured sausages, as well as, corned meats, and pickled links, cured hams, and bacons.
We hand craft and blend our own recipes, from classical and modern recipes. Using the best, organic and locally grown spices and ingredients, we craft delicious ethnically true sausages, salamis, hams, loafs, and bacons. We also have plenty of modern creations available, such as Jalapeno and Cheddar and Roasted Poblano and Garlic!
North American Game Company uses a digital temperature and humidity controlled curing chamber to make our Air Dried and Cured meats. Because dry cured meats can take a long time, we use three separate curing boxes! Each box is fully cleaned and sanitized between each batch.