We cure and smoke all our hams using Berkshire Pork. Our Berkshire pork comes from family farms in southern Minnesota and Iowa. Raised without antibiotics and vegetarian fed. Curing and smoking of hams is nearly a two week process.

We offer three variations of our hams

Old Fashion Bone in Ham- Winner of many state and national awards along with Gold Medals from the German Butchers Association.

Double Smoked Ham – We start with our old fashion ham and send it back into the smokehouse for a few extra hours of Wisconsin hardwood smoke.

Spiral Sliced & Glazed Ham – Easy carving. The ham is placed on a special slicer that will follow close to the bone but not all the way to the bone so it holds together. Then we fire glaze it with our own blend of honey, sugar and spices. Spiral hams must be pre ordered.

Prime Rib Roasts

This can be confusing as USDA has a grade Prime but a rib roast is also known as a Prime Rib Roast regardless of the official USDA grade of the beef. We always sell USDA Choice grade beef unless otherwise noted.

We age our beef a minimum of 21 days for increased tenderness and flavor. We offer bone in (Standing) Rib Roasts or boneless (rolled) rib roasts. We can also season it for your with blend of our own prime time seasoning with no MSG.

In addition to our Rib Roasts for Christmas we also offer USDA Choice Manhattan Roasts and Tenderloin Roasts.

Manhattan Roast is cut from the striploin and is every bit as tender as a Rib Roast and has a great flavor without all the fat that rib roasts are known for. Plus they don’t carry the big price tag of a rib roast.

Tenderloin roasts are the most tender roast from the beef. A whole tenderloin once trimmed will average 4-6 pounds. Center cut tenderloin roasts are only about 2 pounds.

---

Back to Home