This is an interesting topic, and it is where most people start to get confused.
The confusion stems from the generic use of the term “Smoked Meat”.
Creating smoked meats like Smoked Chicken, Smoked Salmon, Smoked Sausage or Smoked Cheese is a completely different process to creating Smoked US style Barbecue like Pork Ribs, Brisket or Pulled Pork.
The difference between a Charcuterie style of product and a US BBQ product is in the method, US BBQ is cooked in a low heat, low smoke environment for a long period of time, a Charcuterie product is smoked in a high smoke atmosphere and either cooked at the same time, or not in the case of cured and cold smoked product.
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