SLOW FAST FOOD SINCE 1998 | FISH - MEAT - CATERING - MAIL ORDER - RECIPES - GIFTS Whether You’Re Looking for Smoked Fish Shipped Right to Your Door (Pg

SLOW FAST FOOD SINCE 1998 | FISH - MEAT - CATERING - MAIL ORDER - RECIPES - GIFTS Whether you’re looking for smoked fish shipped right to your door (pg. 26), curious about our little deli and the sandwiches we create (pg. 13), would like a chunk of Midwestern flavor in a roast (pg. 17) or you can’t wait to grill up something spectacular (pg. 20), we’ve got you covered. Our table is brimming with stories (pg. 22) and recipes (pg. 19, 21), with holiday gifts and salumi. Whether we’re entertaining (pg. 30) or you are, our table always has room for innovation, creativity, and curiosity. pg. 16

pg. 11 pg. 19

pg. 24

pg. 20

pg. 18 pg. 20 pg. 18 pg. 10 pg. 4 In 1998, we started smoking fish in the Great Lakes region, but provided a twist: Unlike smokehouses of the area, we used a unique kippering approach that provided a moist, buttery outcome. This combination of local homage and experimental technique has informed our process for the past 20-plus years: We create a unique, exquisite product that is familiar and surprising—easily accessible but difficult to recreate. Our smoked fish varies by species: Our wildly popular Atlantic salmon is delicate, moist, and endlessly versatile. Our wild Alaskan sockeye is more pronounced, firm, and holds the smoke remarkably well. Our wild Alaskan King is a balance of buttery richness and crisp, maritime bite. Our Lake Superior Lake Trout is laced with smoke throughout and offers that lake-y tang that folks who traverse the Great Lakes pine for. Our Whitefish is mild and moist, with an underlying mineral edge that marries the natural sweetness of its snowy flesh in a perfect union. TRADITIONAL SALMON FILLET A beautiful fillet of salmon smoked the traditional way with salt, sugar, and maplewood. We use only the highest quality boneless Atlantic salmon. Each fillet is hand-trimmed, marinated, smoked with maple wood, and packaged without the use of artificial colors or preservatives. 2-2 1/2 lbs

SMOKED SALMON TRADITIONAL STYLE SMOKED SALMON WITH DILL A perfect introduction to our Smokehaus. Simple, elegant and If you’re a fan of our Traditional Style, try it with spices! For tender. One of our best-selling products. this selection, it’s a time-honored flavor combination— 1/2 lb salmon and dill. 1/2 lb

888.663.7800 7 ALL SEASON SALMON FILLET Our Smoked Atlantic Salmon All Season Fillet is highly popular and also stunning. We prepare the salmon with sections of Black Pepper & Coriander, Dill, Cajun, and Traditional on one fillet. It’s a feast for your eyes and your palette. Using only the highest quality boneless Atlantic salmon, we hand-trim each fillet, marinate it, smoke it with maple wood, then package it without the use of artificial colors or preservatives. 2-2 1/2 lbs

SMOKED SALMON WITH CAJUN SPICE SMOKED SALMON WITH PEPPER & CORIANDER Spiced with a blend of cayenne, pepper, garlic, paprika & Our Smoked Salmon with Pepper & Coriander is liberally other savory ingredients before smoking, this is our boldest sprinkled with coarse ground black pepper and lemony flavored salmon. coriander. 1/2 lb 1/2 lb

8 nwsmokehaus.com LAKE SUPERIOR SMOKED WHITEFISH Smoked Whitefish has been a North Shore tradition for centuries. Let us send you one whole buttery smoked Lake Superior Whitefish to savor. Our version is mild, moist and delectable! We brine the fish, then cool it WILD ALASKAN SOCKEYE SALMON Our Alaskan Sockeye Salmon is moist and tender and full of perfect salmon flavor. Fishermen Dave Rogotzke and Forrest overnight before smoking it for several hours. A local Johnson brings us our sockeye fresh from the Alaskan wilderness. We double-brine the salmon with brown sugar before we favorite, our whitefish was featured on “Diners, Drive- put it in the smoker. It’s salmon candy! Ins, and Dives.” 1/2 lb 1 Whole White Fish, 1-1 1/2 lbs

LAKE SUPERIOR SMOKED LAKE TROUT Smoked Lake Trout is truly the taste of Minnesota. We source our trout fresh from the icy waters of Lake Superior. A local favorite, the flavor of lake trout is rich and gently pungent. We double-cure the fish with brown sugar, adding just the right balance of sweetness to the savory, alkaline quality of this meaty fish. 3/4 lb

SMOKED SALMON PÂTÉ To make this Smoked Salmon Pâté, we start with our own smoked Atlantic salmon then blend it with horseradish, scal- lions, lemon juice, garlic, mayonnaise, dill, and just enough secret ingredients to keep the formula a mystery! Spread this pâté on crackers, use it in an omelet, or make perfect tea sandwiches with it. This gourmet spread has been a bestseller in our shop for years. 8oz

10 nwsmokehaus.com 888.663.7800 11 NORTHERN BAGEL SANDWICH KIT Let us transport your taste buds to the Zenith City where you first met this perfect match of smoked salmon and green- onion cream cheese. Now you can experience the magic of sitting in the Canal Park deli in your own home, with your favorite person, or a group of friends or family. The Northern Bagel Sandwich Kit will be shipped to your doorstep along with wafting memories of your last trip to Duluth. For 2, For 4 , or For 8 Each Northern Bagel Sandwich Kit includes: TO PREP SALMON: 1/2 pound of Traditional Smoked Salmon, two bagels from Lake Superior Bakehouse, one 8 oz. tub of green onion PEAL THE SALMON SKIN. cream cheese, one whole kosher dill pickle, assembly and USING A SERRATED KNIFE toasting instructions, and a Northern Waters Smokehaus SLICE VERTICALLY. tote bag (1 per order) 1/2’’ AVERAGE PIECES NORTHERN BAGELBAGEL YOU SHOULD SCALLION HAVE ENOUGH FOR TWO CREAM CHEESE & A LITTLE FOR SNACKING. BAGEL PREP: SLICE YOUR BAGEL IN HALF. TRADITIONAL TOAST TO CRISPY* PERFECTION. SMOKED SALMON *YOUR CALL. SCALLION CREAM CHEESE BAGEL NORTHERN BAGEL COMPOSITION: CREAM CHEESE. CAJUN FINN SANDWICH KIT Since 2015 we have sold over 40,000 Cajun Finn Sandwiches at SLICED SALMON. our small Canal Park Deli! Inspired by a pop superstar and a food nerd,SANDWICH The Cajun Finn has created a cult-like following KIT for Duluth localsFOR and visitorsTWO from (YOU all corners + of A the FRIEND) country. A peppery, smoky, sweet, and spicy sandwich that is hard to beat. SLICE IT IN HALF. For 2 or For 4 STIRATO PREP: PRE-HEAT OVEN TO 385 F EachWHAT’S Cajun Finn Sandwich IN Kit includes: YOUR BOX: SHARE.BAKE BREAD ENJOY.FOR 14-16 MINS REPEAT. 1/2 poTWOund of LAKE Smoked SUPERIOR Cajun Salmon BAKEHOUSE, two par-baked BAGELS, stiratos ALLOW THE BREAD TO REST & from Tribeca Ovens, one 8 oz. tub of green onion cream **KEEPSSLICE REFRIGERATEDTHE BREAD IN HALF. FOR 3 WEEKS cheesSCALLIONe, one 8 oz. tub ofCREAM pepperoncinis, CHEESE one 8 oz. 8 toz,ub of fire **FREEZING WILL CHANGE SALMON TEXTURE roasted red peppers, one 8 oz. tub of mixed greens, one whole kosher1/2 LB dill TRADITIONAL pickle, assembly and SMOKED toasting ins SALMON,tructions, DID YOU KNOW: and a Northern1 WHOLE Waters KOSHER Smokehaus DILL tote bag PICKLE. (1 per ord er) THE NORTHERN BAGEL WAS STIRATO OUR VERY FIRST SANDWICH, TO PREP SALMON:ORIGINATING IN 2001! CAJUN FINNSCALLION WHAT YOU’LLCREAM CHEESE NEED:PEEL THE SALMON SKIN. USING A SERRATED KNIFE Since 2001, our deli has been in the same place, though our staff has grown almost 10 times larger. We are a tiny, mighty space TOASTER.LETTUCE SERRATED KNIFE.SLICE VERTICALLY. carved out of what started as a nook in a 100-year-old mattress factory on the bank of Lake Superior. PEPPERONCINI 1/2’’ AVERAGE PIECES We try to have fun every day, whether it be in the heart of the February bleakness, under the mossy seep of March or SPREADER.ROASTED CUTTING RED PEPPERS BOARD.YOU SHOULD headfirst into July’s sparkling catapult. We bump playlists, draw cartoons, hide little plastic animals, and share sandwiches. ATL. CAJUN HAVE ENOUGH FOR FOUR We are musicians, artists, print-makers, dungeon masters, yurt-builders, thrill-seekers, and nesters. We always find something SMOKED SALMON & A LITTLE FOR SNACKING. to talk about with guests and regulars. Some of us are parents, some of us live with our parents, some of us are thousands of SCALLION miles away from home. We make some of the most delicious food on earth and we serve it to people who know it is some of CREAM CHEESE the most delicious food on earth. We are fortunate. STIRATO CAJUN FINN COMPOSITION: CREAM CHEESE.

SLICED SALMON. 888.663.7800 13 ROASTED REDS. PEPPERONCINI. SLICE IT IN HALF. SANDWICH KIT ADD YOUR GREENS! SHARE. ENJOY. REPEAT. FOR FOUR (YOU + FRIENDS) WHAT’S IN YOUR BOX: FOUR TRIBECA OVEN PAR-BAKED STIRATO ROLLS, **KEEPS REFRIGERATED FOR 3 WEEKS 16 oz SCALLION CREAM CHEESE, (FREEZING WILL CHANGE SALMON TEXTURE) 1 LB CAJUN SMOKED SALMON**, 16 oz ROASTED RED PEPPERS, OUR #1 FAN FAVORITE WE HAVE SOLD OVER 16 oz PEPPERONCINI, LETTUCE & TWO WHOLE KOSHER DILL PICKLES. 40,000 SINCE 2015! WHAT YOU’LL NEED: OVEN. SERRATED KNIFE. SPREADER. CUTTING BOARD. Eric started experimenting with Polish sausage and Andouille back in the early days of Smokehaus history—but ultimately had to put them on the shelf while he honed the craft of smoking fish. Around 2003, we began smoking them in earnest, and a small band of faithful friends and colleagues snapped them up, along with our flagship muscle, ham, and bison from a local rancher off the highway in the lovely settlement of Twig. Slowly but surely, we added turkey, porketta, pâté, and pork loin, and suddenly it seems, we had a full line of incredible deli meats. We use local whenever available, so our pork is all Minnesota and Iowa Berkshire. Our turkey is from a lovely farm in Southern Minnesota. Our bison is from the open ranges of North Dakota. Quality has always been at the forefront of our line of meats, because quality is a shortcut to better flavor, sturdier products, and more sophisticated technique. And it doesn't hurt to support hard-working farmers who care about their animals. Our recipes are true to the classics with a splash of our own whimsy—we love adding to the great culinary conversation out there. PORKETTA Made with a collar-butt cut of Minnesota-raised Berkshire pork, we make our Porketta with plenty of fresh garlic, flat-leaf You’ve got your beautiful hand-rolled slab of heaven—now with other bite-sized cubed items like potatoes, cocktail parsley, red pepper flakes, and fennel, then roll it, tie it, and smoke-roast it to tender perfection. We use it in the deli cold-cut what? There are many ways to cook Porketta, including a onions, fennel, or sweet peppers (or our favorite—all of the style for our Big Dipper sandwich, but it is terrific served whole as a roast. This beautiful smoked meat was also featured in straightforward, roast ‘til it’s hot approach. But for the creative- above!). Serve on your holiday menu, as an appetizer for a Bon Appetit’s “6 Stunning Mail Order Gifts That Won’t Reveal You Can’t Cook.” hearted and culinarily curious we have assembled a short list dinner party, or as a very high class midnight snack. I Whole Porketa, 4 lbs of preparations for your dining pleasure. Take It to the Club: Make an incredibly savory club sandwich by Low and Slow: Roast Porketta at 325°F, covered and doused layering thin slices of Porketta, right out of the package (it’s fully with a cup or so of liquid (white wine, lager, chicken stock or cooked, you know) with shaved fennel, sun-dried tomatoes, and even a mild fruit juice such as apple will do). Keep it covered crispy pancetta, and lemon basil mayonnaise (you can just amp for the first hour and a half, then uncover and continue to roast up your Hellman’s with a dusting of lemon zest and handful of until fall-apart tender (maybe another 45-60 minutes). When shredded basil or you can make your own). You can serve it on ready, take the roast out, let it sit for 5 minutes, and then shred stirato or focaccia, but, if you’re feeling sinister, we recommend like your life depends on it. You can use forks, tongs, or even a triple-decker with toasted slices of your local grocery store’s gloved hands (but be careful—it will be hot!). Eat the whole most pillowy version of Italian bread. delicious mixture over mashed potatoes, with your favorite pasta, or on a hard roll. Go Full Holiday Roast: Place your Porketta on a rack in a large roasting pan, uncovered. Begin roasting the Porketta Grill It: Because the Porketta is fully cooked, you need not worry at 375°F while you prepare your other ingredients. Wash about finessing your fire too much. You can reheat the Porketta in fingerling potatoes or quarter them, quarter fennel, rutabaga, COUNTRY PÂTÉ your oven at a higher temperature (say, 375°F) and when it becomes and/or sweet potatoes. Toss all with olive oil and light salt (the We coarse-grind Berkshire pork, our own bacon, onion, hot to the touch, transfer to a hot grill to crisp up the exterior crust. Porketta is going to help flavor them all) and arrange them in Berkshire pork liver, brandy, and a selection of herbs and The results will be crunchy, smoky, and oh-so-meaty. the now-hot roaster when they’re ready (make sure you take spices to create this savory masterpiece. Serve it as a stand- the roaster out of the oven to accomplish this—safety first!). alone charcuterie option or schmear it on bread with raw Cube It Up: Cube it up? Cube your Porketta by cutting it into Cook all until vegetables are soft—around 45 minutes to an onion and cornichon. Dress it up or down, this full-flavored ½-inch chunks. Sprinkle with paprika and gently fry on a hour. Serve with something green, like Swiss chard, Brussels pâté is versatile! medium-heat skillet until the sides are crispy. Skewer them sprouts, or green beans. Buon appetito! 1/2 lb or 2-2.5 lbs

16 nwsmokehaus.com 888.663.7800 17 SMOKED TURKEY BREAST All natural turkey breast smoked to perfection with just a hint of sage and local maple syrup. Made with free-range Minnesota turkey. Sold by the whole skin-on turkey breast! To retain the meat’s moisture, it is sold by the whole skin-on breast. 3 lbs

SMOKED PASTRAMI It starts with Regional Hereford Beef Brisket, then garlic, coriander and other spices and seven days in brine. We smoke the brisket for several hours before it’s ready for mouth-watering consumption. 2 lbs, 3 lbs, or 4 lbs

SMOKED HAM SMOKED HAM STEAK INGREDIENTS PREPARATION The Berkshire breed, the world’s best pork, is the most Who wants ham for brunch? Fully cooked and ready-to-eat, important factor in our all-natural ham. We brine and smoke you may cook as desired (perfect for the cast iron or grill!). 1 Whole Smoked Turkey Breast 1. Preheat oven to 325°F degrees. it traditionally. Marbled with velvety, melt-in-your-mouth Maybe you’d like a Smokehaus Smoked Ham all to yourself, 2 Bulbs Fennel fat, this ham transcends the average. Fully cooked and or just to share with your love. The perfect size for 1 or 2. 1 Yellow Onion 2. If there is skin on the turkey, peel it off. You can shred and fry ready-to-eat, you may cook it whole in order to bring it up to 1/2 lb 2 Tablespoons Olive Oil this in oil and sprinkle on a salad or discard—up to you. temperature. 1/2 ham, 1 1/2 Cups Dry White Wine (such as Sauvignon Blanc) 7 lbs 3. Dice veggies and sauté with oil in a large cast iron Dutch oven until fragrant and translucent. Add Turkey Breast and wine, cover, and put in the oven for 60 minutes. SMOKED PORK LOIN Northern Waters Smokehaus Smoked Pork Loin is inspired 4. Check the turkey at this point—it should have an internal by Speck, an Austrian delicacy unavailable in the U.S. Our temperature of at least 140 and should be tender to the Minnesota Berkshire pork loin is the ideal hors d’oeuvres touch. If so, uncover and roast at 350°F for 15 minutes. meat. It’s elegant, simple, and delicious. We gently smoke the pork loin and make it daintily sweet, with rosemary and 5. Remove turkey to a cutting board. Let rest for 5 minutes maple. For a quick and delicious snack, try this pork loin on a and then carve or chunk and place back in the Dutch baguette with butter. oven to soak up residual sauce and veggie flavors. Serve 1 lb with fresh buttered pasta, crispy potatoes, or on crusty bread with fresh butter and/or provolone.

18 nwsmokehaus.com 888.663.7800 19 BISON BUDDIES SMOKED POLISH SAUSAGE SUMMER SAUSAGE Made with North Dakota/Minnesota We use plenty of garlic in our Smoked Summer sausage is as popular in the bison—antibiotic and hormone free, Polish Sausage, which starts with Midwest as pale ale—it’s great in a pasture-raised and free-range (of Minnesota Berkshire pork. This sausage sandwich, perfect for a picnic, and course: You try to pen these big fellas in!), is fully smoked and ready for the grill, makes for a very satisfying snack. We along with Berkshire pork for juiciness the steamer, or a simple pasta dish. make ours with Midwest-raised beef, and a big dose of spices for savor-ability, Three links. whole mustard seed, white wine, black and made in flavorful lamb casings. The 1 lb pepper and Duluth-cultivated honey. quintessential snack stick. This summer sausage is charcuterie- SMOKED ANDOUILLE SAUSAGE 6 per pack platter caliber without any pretension. Our take on the classic Cajun sausage. We liberally add a mix of bold spices, then smoke it for several hours. It’s an incredible 1/2 lb addition to soups, jambalaya, or pasta. Breakfast will never be the same after you fry this up with eggs! Our Andouille is made with the highest quality Minnesota Berkshire Pork. 1 lb :

INGREDIENTS

1 lb Andouille, diced 2 T chopped fresh sage 3/4 c (1 1/2 sticks) unsalted butter plus more for baking dish 1 T chopped fresh rosemary 1 lb of good-quality day-old white bread, rye bread, 1 T chopped fresh thyme cornbread, or a mix, torn into 1”″ pieces (about 10 cups) 1 ts salt 1 1/2 cups of fine-diced shallot 1 ts freshly ground pepper 1/2 cup chopped flat-leaf parsley 2 1/2 cups broth of your choice, divided SMOKED BERKSHIRE BACON 1 1/2 cups 1/4”″ medium-dice celery, w/leaves 2 large eggs A classic smoked bacon made with the best-of-the-best in SMOKED PANCETTA Berkshire pork. Made with sugar, salt, and smoke, the simplic- Smoked Berkshire bacon with a twist. We add herbs and spices PREPARATION ity of the ingredients lets the quality of the pork stand out— then use a rolling technique to create a spectacular presentation both in flavor and texture. There is no equal. and a savory-and-salty infusion for your taste buds. 1. Pre-heat oven to 250°F. Butter a 13x9x2 inch baking fish and set aside. Scatter bread(s) in a single layer ona 1 lb 1 lb rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl.

2. Meanwhile, melt 3/4 cup butter in a large skillet over medium- high heat; sauté Andouille until browned and remove from heat.

3. In the same pan, add shallots and celery. Sauté until golden, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Pour in 1 1/4 cups broth and toss. Let cool.

4. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake about 40 minutes.

5. Bake stuffing uncovered until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

20 nwsmokehaus.com 888.663.7800 21 is a community of 80,000 people. Like many American port towns, its identity shifts: it is blue collar, it is a place for million dollar vacation homes, for urban renewal and We started out 20 years ago with the idea that thought was adequate, spread one to five (my boss has a heavy the National Register of Historic we were going to offer a small, specialized service (smoked fish hand) knifefuls of butter on a third-to-a-half of baguette, and Homes. It was once a sacred space and imported cheese) to a specialized audience (those with the hand it off, perhaps nested in a sheet of deli paper (but perhaps on a sacred Lake and still very monetary means coupled with the right palettes). We had five not), hoping the customer was smart enough to know how much is. Midwestern culture—flat, employees (counting the owner himself) who took care of pretty special this was. And they did, and it was. measured, and calm, is disrupted much everything besides front-line sales (though he also did that It’s been 20 years since we started slinging our luxury foods. by the constant influx of visitors, from time to time). Our shift was one person at a time. We did We are still in the same tiny storefront, we still use the same brine the historical conflicts, the passion not have a printed schedule. I would hang a sign on the door to times and smoke schedules for our fish. We remodeled the space of people who refuse to give up. Our take smoke breaks on the loading dock with the cooks from the to accommodate a bigger sandwich line and moved our offices winters are long, our food is big, our restaurant across the hall, “Carpe Diem, Back in 5 Minutes.” I a couple floors up in the same building. We learned to portion, bonds are strong, our hills are high, would call Eric if we broke $500. Many of those people are still to train, to communicate, to write menus, to take pictures with and our water is very, very deep. customers with us, despite our decimated cheese selection and our phones and brag about our specials on Facebook so we won’t the throngs of visitors who flood our slice of a storefront and have to throw any of our precious proteins away. We learned scare off some locals every season. to never be afraid to charge enough money for our product and Over time, our little shop was changing. Our smokehouse, to pay our vendors on time. We learned how to order, write the heart of our production, moved onsite from 15 miles away, down recipes, and take inventory. But we take with us what we enabling us to make and store more product, and granting opened our doors with: we never underestimate our customers, Eric the freedom to experiment with recipes that heretofore we never abandon our co-workers, we never dumb our food or had been fantasies. He began to make smoked sausages, like culture down, and we never let the dark side win. We always plump, garlicy Polish sausages that expanded and split on the look to our food as the beacon—the answer to most questions, grill, or coarse-ground andouille, whose cayenne and oregano difficulties, and problems our business faces. The pure flavor of two-punch qualified as exotic in our small Midwestern city. a tender flake of smoked lake trout, fresh from Lake Superior, The customers were intrigued. Soon came ham, which I now brined gently and then smoked for five hours is undeniable in see was the gateway to everything—its sweet, meaty depths, the face of hate, tragedy, madness, and chaos. As long as we perhaps in their simplicity, yielded inspiration for so many honor this, we’ll be ok. other products: bacon, pancetta, pastrami, pork loin, salami, and most profoundly—the sandwich. Regular customers would come in, expecting to try an aged chevre or smoked salmon tail, and we would eagerly wag a slice of saucisson sec or smoked turkey breast at them. Some would buy a half a pound of this, quarter pound of that, cut inexpertly on a 30-year old Hobart. Most would rave about it and carry on with their usual chunk of Humboldt Fog. Sandwiches, Eric reasoned, would be a great marketing technique for our deli meats—a showcase of our product that was carefully curated with the right crusty (and unsalty) bread and local sweet cream butter. “Try the salamini sandwich, only three bucks!” If a customer acquiesced, we each independently and discretionarily would slice a portion that we

888.663.7800 23 Salumi—Italian for “salted meats”—refers to our selection DRY-CURED SALAMINI We coarse-grind Minnesota Berkshire pork for our Salamini, then mix it with fennel and garlic. This creates a classic salami of dry-cured meats. Popular among customers stopping in profile: meaty, savory, and slightly tart. We hand-tie each link and dry-cure it to perfection in small batches. Slice this up thin before long journeys with little access to refrigeration (see: for your next charcuterie platter, and guests are sure to be delighted. road- and camping-trips), these shelf-stable, savory offerings 1/3 lb are not a mere concession. Tangy-spiced Spanish chorizo, fiery pepperoni, smoothly sweet French saucisson sec, and savory salamini comprise the most meticulously-crafted products in our inventory; between topping pizzas, filling sandwiches, frying beside eggs, and filling out charcuterie platters, they are among the most versatile. The process begins by combining Berkshire pork, salt, spices, and T-SPX bacterial culture in a Hobart industrial meat-grinder (affectionately dubbed “The Robot Baby”), then pumping the mixture into a natural casing. From there, DRY-CURED PEPPERONI the meat tubes are sprayed with penicillin mold-spores—to Unlike most mass-produced pepperoni, our Dry-Cured Pepperoni is full of flavor. It’s laced with enough fennel, crushed keep the good bacteria in, and the bad bacteria out—and pepper flakes, and red wine to tickle the back of your throat but keep you coming back for more! Your pizza will never be the same after you top it high with this pepperoni! fermented for seventy-two hours. While the magic has 1/2 lb arguably already begun, it kicks into high-gear over the next three to four weeks as the salumi cures to its final state, an aromatic delicacy with a virtually infinite shelf-life. Even with occasional dalliances in experimentation through our history, and in store for our future, commitment to quality and respect to tradition is a Smokehaus policy. To quote our fearless leader, “if it's not a saucisson sec like you would get in France, we're not going to sell it.”

SAUCISSON SEC We use a country-style French recipe which includes savory Berkshire pork, French four spice, white wine, and white peppercorns. A tart, fantastically smooth salami. It’s wonderful with cheese, wine, crusty bread, and any fruits and veggies you may have kicking around. This salami is the largest that we offer, and will last on your counter-top, wrapped (no need to refrigerate) for weeks—though it usually gets devoured in no time. Ooh La-La! 1/2-3/4 lb

DRY-CURED CHORIZO Smoked paprika and Ancho chili powder contribute to the bold flavor of our Dry-Cured Chorizo. You are sure to love the smoky-sweet blast of flavor in this traditional Spanish- style sausage. We make our chorizo with buttery, meaty, coarse-ground Berkshire pork. Slice it up thin for your next charcuterie appetizer, or pan-sear it with an omelette! We have been known to use it on a hero roll with butter, pepper, provolone and pepperoncini, toasted of course. 1/2-3/4 lb

888.663.7800 25 Northern Waters Smokehaus has been shipping smoked fish since we began—even before we had a storefront in Canal Park, Eric would ship boxes of smoked fish to Iowa and beyond from his small production kitchen in Superior, Wisconsin. It was through these shipments that Eric began to gain recognition for both a delicious product and above- and-beyond customer service—our two main goals here at the Smokehaus then and now. Since then, our mail order department has matured and we now send products across the country on a daily basis. We strive to put our quirky deli into every box we pack—adding handwritten notes, recipes, and beautifully packaged products. To uphold our value of sustainability, we use recycled denim insulation, biodegradable packing peanuts, and produce as little waste as possible while delivering premium product. We hope you squeal with delight when our deli arrives on your doorstep.

THE GRAND GESTURE Make sure it gets there This deluxe box is a total lavishment of gastronomical delights! We’ll help you show your appreciation to someone with this on time for the holidays! Grand Gesture—Smokehaus style. This box is a perfect way to try many of our haus-favorite and signature products. Tasty! 2 pieces Smoked Atlantic Salmon (1 lb) 1 lb Smoked Sausage (Smoked Polish Last days to order to receive before: 8 ounce container Smoked Salmon Pate OR Smoked Andouille) 1 lb Smoked Berkshire Bacon (sometimes Pancetta) 1 stick Dry-Cured Salumi THANKSGIVING 1 piece Lake Trout (about 3/4 lb) 1/2 lb local specialty cheese Tuesday, November 19th, 2019 1 sleeve premium water crackers We recommended ordering the week prior if you plan to use the food for your Thanksgiving meal.

CHRISTMAS EVE & CHRISTMAS DAY Tuesday, December 17th, 2019

NEW YEAR’S EVE & NEW YEAR’S DAY Tuesday, December 17th, 2019

ORDERS MUST BE RECEIVED BY NOON CST.

Pricing and availability subject to change without notice due to seasonal availability. A LAND & TWO SEAS 1/2 lb Wild Alaskan Smoked Sockeye Salmon 1/2 lb Lake Superior Smoked Lake Trout SALAMI GIFT BOX 1 dry-cured Salamini (average slightly less than 1/2 lb) 3 1/2-4 lbs of our hand-crafted Dry-Cured Salumi

26 nwsmokehaus.com 888.663.7800 27 SMOKEHAUS SAMPLER We pair together some of our most popular items for this jaunty little box of Smokehaus gifts, including Smoked Atlantic Salmon and Smoked Salmon Pate. In addition to those haus- favorites, we include local gourmet cheese and premium crackers, the conduit to your mouth of course. Everything is attractively arranged in an insulated box and shipped into the hands of your nearest and dearest.

2 pieces Smoked Atlantic Salmon (1 lb) 8 ounce container Smoked Salmon Pate SMOKED SALMON DREAM BOX THE ROYAL POUND — SMOKED KING SALMON 1/2 lb local specialty cheese 1 piece (1/2 lb) Smoked Salmon Traditional Style 1 piece (1/2 lb) Smoked Wild King Salmon 1 box premium water crackers 1 piece (1/2 lb) Smoked Salmon with Pepper & Coriander 1 piece (1/2 lb) Smoked Salmon with Pepper & Coriander 1 piece (1/2 lb) Smoked Salmon with Cajun Spice 1 piece (1/2 lb) Smoked Salmon with Dill

LAKE SUPERIOR BOUNTY BOX For this Minnesotan Smokehaus box, we pair two chunks of Smoked Lake Superior Lake Trout with one whole Smoked Lake Superior Whitefish. Viva La Local! We brine them, then smoke them for several hours. These succulent smoked fish are very versatile. Not only are they amazing for snacking, they also make great additions to soups, tacos and sandwiches. The creative recipe options are endless!

2 packages Smoked Lake Superior Lake Trout, 3/4 lb per package 1 Lake Superior Smoked Whitefish THE PERFECTIONIST SULTRY NIGHT 4 pieces (1/2 lb each) Smoked Atlantic Salmon Traditional Style 4 pieces (1/2 lb each) Smoked Salmon with Cajun Spice

SMOKED SAUSAGE SAMPLER We put together a nice little cornucopia of our smoked sausage in this package, which includes our smoked Berkshire pork Polish sausage, our spicy-herby- smoky Berkshire pork Andouille, and Bison Buddies (our answer to snack sticks, made with Berkshire pork and bison). This trio makes a perfect gift for a meat lover, or a focal point for your backyard picnic spread.

1 lb Smoked Polish Sausage (3 links) 1 lb Smoked Andouille Sausage 6-pack Bison Buddies

AMERICAN GOTHIC SPRING TURNING 4 pieces (1/2 lb each) Smoked Salmon with Pepper & Coriander 4 pieces (1/2 lb each) Smoked Atlantic Salmon with Dill

28 nwsmokehaus.com 888.663.7800 29 NORTHERN WATERS SMOKEHAUS DEWITT-SEITZ MARKETPLACE 394 LAKE AVENUE SOUTH - SUITE 106 DULUTH, MN 55802