The exhilarating air and colors of autumn were setting in as I drove along the country roads in our neighborhood the other day. I found myself envisioning how the landscape may have looked a hundred years ago, and I thought back to the time when nearly every farm had its own smokehouse.
I’m Mike Satzow, owner of North Country Smokehouse. My family has been in the meat business for over seventy-five years. Three generations ago, my immigrant grandfather founded a small but thriving business providing fine custom-smoked meats to local customers in the Claremont, New Hampshire area.
Today, our butchers still cure our products meticulously by hand, using maple sugar and traditional spices first brought back in the eighteenth century from the West Indies by Portsmouth sea captains. We smoke our foods slowly over carefully controlled cool burning fires of maple wood and corn cobs. This is the authentic New England farm smokehouse method perfected by colonists before the American Revolution. We think this method produces far superior flavor to hickory smoking—and our customers agree. All of our foods bring you the magnificent flavor and the goodness of New England farmhouse foods "from a simpler time, for a better time… for over 75 years."
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