Jablow's Meats

our bacon strikes the perfect balance between sweet and savory flavors. we begin with the finest quality pork bellies that we can find. each whole pork belly slab is cured for 5 days in a mixture that includes lots of dark brown sugar along with a special blend of spices including fennel, star anise and few other surprises. after the curing process, the bacon is smoked over a mix of fruit woods (to achieve a mild and sweet finish on the palate) before being sliced thickly and packaged.

this ?king of all deli meats' begins as beef brisket, which is brined for a week in a salty, sweet and spicy brew. after brining, the meat is rubbed with a blend of black pepper and coriander, then smoked over a mix of pecan, hickory, apple and cherry wood to yield a final product that is both complex and yet immediately familiar to anyone that has ever sampled pastrami in one of new york city's finest delicatessens.

a variation on the process we use to make pastrami, our corned beef is not rubbed or smoked, rather the brined brisket is slow-braised in a mixture of guinness and plenty of aromatic vegetables and spices and allowed to cool overnight before being thinly sliced.

our sausage begins with pork shoulder, which has the perfect amount of meat and fat to yield a sausage that is moist, hearty and richly flavored. the meat is seasoned with garlic, freshly toasted and ground fennel seed, and herbs before being stuffed into all-natural casings. this mild, all purpose sausage is great on the grill, or in pastas, soups, stews and of course, thanksgiving stuffing. there are 2 sausages per half pound and 4 sausages per pound.