SLOW FAST FOOD SINCE 1998 | FISH - MEAT - CATERING - MAIL ORDER - RECIPES - GIFTS

pg. 10

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pg. 20

pg. 20

pg. 19

pg. 24

pg. 4

pg. 18

pg. 16

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.

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.

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TRADITIONAL SALMON FILLETA 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 A perfect introduction to our Smokehaus. Simple, elegant and tender. One of our best-selling products.

1/2 lb

SMOKED SALMON WITH DILLIf you’re a fan of our Traditional Style, try it with spices! For this selection, it’s a time-honored flavor combination—salmon and dill.

1/2 lb

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SMOKED SALMON WITH CAJUN SPICE Spiced with a blend of cayenne, pepper, garlic, paprika & other savory ingredients before smoking, this is our boldest flavored salmon.

1/2 lb

SMOKED SALMON WITH PEPPER & CORIANDEROur Smoked Salmon with Pepper & Coriander is liberally sprinkled with coarse ground black pepper and lemony coriander.

1/2 lb

ALL SEASON SALMON FILLETOur 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

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WILD ALASKAN SOCKEYE SALMON Our Alaskan Sockeye Salmon is moist and tender and full of perfect salmon flavor. Fishermen Dave Rogotzke and Forrest Johnson brings us our sockeye fresh from the Alaskan wilderness. We double-brine the salmon with brown sugar before we put it in the smoker. It’s salmon candy!

1/2 lb

LAKE SUPERIOR SMOKED LAKE TROUTSmoked Lake Trout is truly the taste of Minnesota. We source our trout fresh from the icy waters of Lake Superior. A local favor-ite, 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 PÂTÉTo 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

LAKE SUPERIOR SMOKED WHITEFISHSmoked 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 overnight before smoking it for several hours. A local favorite, our whitefish was featured on “Diners, Drive-Ins, and Dives.”

1 Whole White Fish, 1-1 1/2 lbs

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NORTHERN BAGEL SANDWICH KITLet 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:1/2 pound of Traditional Smoked Salmon, two bagels from Lake Superior Bakehouse, one 8 oz. tub of green onion cream cheese, one whole kosher dill pickle, assembly and toasting instructions, and a Northern Waters Smokehaus tote bag (1 per order)

CAJUN FINN SANDWICH KIT Since 2015 we have sold over 40,000 Cajun Finn Sandwiches at our small Canal Park Deli! Inspired by a pop superstar and a food nerd, The Cajun Finn has created a cult-like following for Duluth locals and visitors from all corners of the country. A peppery, smoky, sweet, and spicy sandwich that is hard to beat.

For 2 or For 4

Each Cajun Finn Sandwich Kit includes:1/2 pound of Smoked Cajun Salmon, two par-baked stiratos from Tribeca Ovens, one 8 oz. tub of green onion cream cheese, one 8 oz. tub of pepperoncinis, one 8 oz. tub of fire roasted red peppers, one 8 oz. tub of mixed greens, one whole kosher dill pickle, assembly and toasting instructions, and a Northern Waters Smokehaus tote bag (1 per order)

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 carved out of what started as a nook in a 100-year-old mattress factory on the bank of Lake Superior. We try to have fun every day, whether it be in the heart of the February bleakness, under the mossy seep of March or headfirst into July’s sparkling catapult. We bump playlists, draw cartoons, hide little plastic animals, and share sandwiches. We are musicians, artists, print-makers, dungeon masters, yurt-builders, thrill-seekers, and nesters. We always find something 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 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 the most delicious food on earth. We are fortunate.

NORTHERN BAGEL

BAGELSCALLION

CREAM CHEESE

TRADITIONAL

SMOKED SALMON

SCALLION

CREAM CHEESE

BAGEL

SANDWICH KIT

WHAT’S IN YOUR BOX:

TWO LAKE SUPERIOR BAKEHOUSE BAGELS,FOR TWO (YOU + A FRIEND)

SCALLION CREAM CHEESE 8 oz,

1/2 LB TRADITIONAL SMOKED SALMON,

1 WHOLE KOSHER DILL PICKLE.

WHAT YOU’LL NEED:

TOASTER. SERRATED KNIFE.

SPREADER. CUTTING BOARD.

TO PREP SALMON:

USING A SERRATED KNIFE

SLICE VERTICALLY.

1/2’’ AVERAGE PIECES

YOU SHOULD

HAVE ENOUGH FOR TWO

& A LITTLE FOR SNACKING.

BAGEL PREP:

TOAST TO CRISPY* PERFECTION.

SLICE YOUR BAGEL IN HALF.

NORTHERN BAGEL COMPOSITION:

SLICED SALMON.CREAM CHEESE.

SLICE IT IN HALF.

SHARE. ENJOY. REPEAT.

**KEEPS REFRIGERATED FOR 3 WEEKS

**FREEZING WILL CHANGE SALMON TEXTURE

*YOUR CALL.

DID YOU KNOW:

THE NORTHERN BAGEL WAS

OUR VERY FIRST SANDWICH,

ORIGINATING IN 2001!

PEAL THE SALMON SKIN.

CAJUN FINNSTIRATO

SCALLION

CREAM CHEESE

ATL. CAJUN

SMOKED SALMON

SCALLION

CREAM CHEESE

SANDWICH KIT

WHAT’S IN YOUR BOX:

FOUR TRIBECA OVEN PAR-BAKED STIRATO ROLLS,

FOR FOUR (YOU + FRIENDS)

1 LB CAJUN SMOKED SALMON**,

16 oz PEPPERONCINI, LETTUCE &

WHAT YOU’LL NEED:

OVEN. SERRATED KNIFE.

SPREADER. CUTTING BOARD.

TO PREP SALMON:

USING A SERRATED KNIFE

SLICE VERTICALLY.

1/2’’ AVERAGE PIECES

YOU SHOULD

HAVE ENOUGH FOR FOUR

& A LITTLE FOR SNACKING.

PEEL THE SALMON SKIN.

ROASTED RED PEPPERS

PEPPERONCINI

STIRATO

LETTUCE

16 oz ROASTED RED PEPPERS,

16 oz SCALLION CREAM CHEESE,

TWO WHOLE KOSHER DILL PICKLES.

STIRATO PREP:

PRE-HEAT OVEN TO 385 F

BAKE BREAD FOR 14-16 MINS

SLICE THE BREAD IN HALF.

ALLOW THE BREAD TO REST &

CAJUN FINN COMPOSITION:

SLICED SALMON.CREAM CHEESE.

SLICE IT IN HALF.

SHARE. ENJOY. REPEAT.

**KEEPS REFRIGERATED FOR 3 WEEKS

(FREEZING WILL CHANGE SALMON TEXTURE)

ROASTED REDS.

PEPPERONCINI.

ADD YOUR GREENS!

OUR #1 FAN FAVORITE

WE HAVE SOLD OVER

40,000 SINCE 2015!

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.

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You’ve got your beautiful hand-rolled slab of heaven—now what? There are many ways to cook Porketta, including a straightforward, roast ‘til it’s hot approach. But for the creative-hearted and culinarily curious we have assembled a short list of preparations for your dining pleasure.

Low and Slow: Roast Porketta at 325°F, covered and doused with a cup or so of liquid (white wine, lager, chicken stock or even a mild fruit juice such as apple will do). Keep it covered for the first hour and a half, then uncover and continue to roast until fall-apart tender (maybe another 45-60 minutes). When ready, take the roast out, let it sit for 5 minutes, and then shred like your life depends on it. You can use forks, tongs, or even gloved hands (but be careful—it will be hot!). Eat the whole delicious mixture over mashed potatoes, with your favorite pasta, or on a hard roll.

Grill It: Because the Porketta is fully cooked, you need not worry about finessing your fire too much. You can reheat the Porketta in your oven at a higher temperature (say, 375°F) and when it becomes hot to the touch, transfer to a hot grill to crisp up the exterior crust. The results will be crunchy, smoky, and oh-so-meaty.

Cube It Up: Cube it up? Cube your Porketta by cutting it into ½-inch chunks. Sprinkle with paprika and gently fry on a medium-heat skillet until the sides are crispy. Skewer them

with other bite-sized cubed items like potatoes, cocktail onions, fennel, or sweet peppers (or our favorite—all of the above!). Serve on your holiday menu, as an appetizer for a dinner party, or as a very high class midnight snack.

Take It to the Club: Make an incredibly savory club sandwich by layering thin slices of Porketta, right out of the package (it’s fully cooked, you know) with shaved fennel, sun-dried tomatoes, and crispy pancetta, and lemon basil mayonnaise (you can just amp up your Hellman’s with a dusting of lemon zest and handful of shredded basil or you can make your own). You can serve it on stirato or focaccia, but, if you’re feeling sinister, we recommend a triple-decker with toasted slices of your local grocery store’s most pillowy version of Italian bread.

Go Full Holiday Roast: Place your Porketta on a rack in a large roasting pan, uncovered. Begin roasting the Porketta at 375°F while you prepare your other ingredients. Wash fingerling potatoes or quarter them, quarter fennel, rutabaga, and/or sweet potatoes. Toss all with olive oil and light salt (the Porketta is going to help flavor them all) and arrange them in the now-hot roaster when they’re ready (make sure you take the roaster out of the oven to accomplish this—safety first!). Cook all until vegetables are soft—around 45 minutes to an hour. Serve with something green, like Swiss chard, Brussels sprouts, or green beans. Buon appetito!

PORKETTAMade with a collar-butt cut of Minnesota-raised Berkshire pork, we make our Porketta with plenty of fresh garlic, flat-leaf 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 style for our Big Dipper sandwich, but it is terrific served whole as a roast. This beautiful smoked meat was also featured in Bon Appetit’s “6 Stunning Mail Order Gifts That Won’t Reveal You Can’t Cook.”

I Whole Porketa, 4 lbs

COUNTRY PÂTÉ We coarse-grind Berkshire pork, our own bacon, onion, Berkshire pork liver, brandy, and a selection of herbs and spices to create this savory masterpiece. Serve it as a stand-alone charcuterie option or schmear it on bread with raw onion and cornichon. Dress it up or down, this full-flavored pâté is versatile!

1/2 lb or 2-2.5 lbs

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SMOKED TURKEY BREASTAll 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

INGREDIENTS1 Whole Smoked Turkey Breast

2 Bulbs Fennel1 Yellow Onion

2 Tablespoons Olive Oil1 1/2 Cups Dry White Wine (such as Sauvignon Blanc)

PREPARATION

1. Preheat oven to 325°F degrees.

2. If there is skin on the turkey, peel it off. You can shred and fry this in oil and sprinkle on a salad or discard—up to you.

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.

4. Check the turkey at this point—it should have an internal temperature of at least 140 and should be tender to thetouch. If so, uncover and roast at 350°F for 15 minutes.

5. Remove turkey to a cutting board. Let rest for 5 minutesand then carve or chunk and place back in the Dutchoven to soak up residual sauce and veggie flavors. Servewith fresh buttered pasta, crispy potatoes, or on crustybread with fresh butter and/or provolone.

SMOKED HAMThe Berkshire breed, the world’s best pork, is the most important factor in our all-natural ham. We brine and smoke it traditionally. Marbled with velvety, melt-in-your-mouth fat, this ham transcends the average. Fully cooked and ready-to-eat, you may cook it whole in order to bring it up to temperature. 1/2 ham,

7 lbs

SMOKED HAM STEAKWho wants ham for brunch? Fully cooked and ready-to-eat, you may cook as desired (perfect for the cast iron or grill!). Maybe you’d like a Smokehaus Smoked Ham all to yourself, or just to share with your love. The perfect size for 1 or 2.

1/2 lb

SMOKED PORK LOINNorthern Waters Smokehaus Smoked Pork Loin is inspired by Speck, an Austrian delicacy unavailable in the U.S. Our Minnesota Berkshire pork loin is the ideal hors d’oeuvres meat. It’s elegant, simple, and delicious. We gently smoke the pork loin and make it daintily sweet, with rosemary and maple. For a quick and delicious snack, try this pork loin on a baguette with butter.

1 lb

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

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SMOKED BERKSHIRE BACONA classic smoked bacon made with the best-of-the-best in Berkshire pork. Made with sugar, salt, and smoke, the simplic-ity of the ingredients lets the quality of the pork stand out—both in flavor and texture. There is no equal.

1 lb

BISON BUDDIESMade with North Dakota/Minnesota bison—antibiotic and hormone free, pasture-raised and free-range (of course: You try to pen these big fellas in!), along with Berkshire pork for juiciness and a big dose of spices for savor-ability, and made in flavorful lamb casings. The quintessential snack stick.

6 per pack

SMOKED POLISH SAUSAGEWe use plenty of garlic in our Smoked Polish Sausage, which starts with Minnesota Berkshire pork. This sausage is fully smoked and ready for the grill, the steamer, or a simple pasta dish. Three links.

1 lbSMOKED ANDOUILLE SAUSAGEOur take on the classic Cajun sausage. We liberally add a mix of bold spices, then smoke it for several hours. It’s an incredible 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

SMOKED PANCETTASmoked Berkshire bacon with a twist. We add herbs and spices then use a rolling technique to create a spectacular presentation and a savory-and-salty infusion for your taste buds.

1 lb

SUMMER SAUSAGE Summer sausage is as popular in the Midwest as pale ale—it’s great in a sandwich, perfect for a picnic, and makes for a very satisfying snack. We make ours with Midwest-raised beef, whole mustard seed, white wine, black pepper and Duluth-cultivated honey. This summer sausage is charcuterie-platter caliber without any pretension.

1/2 lb

INGREDIENTS

1 lb Andouille, diced3/4 c (1 1/2 sticks) unsalted butter plus more for baking dish

1 lb of good-quality day-old white bread, rye bread, cornbread, or a mix, torn into 1”″ pieces (about 10 cups)

1 1/2 cups of fine-diced shallot1/2 cup chopped flat-leaf parsley

1 1/2 cups 1/4”″ medium-dice celery, w/leaves

2 T chopped fresh sage1 T chopped fresh rosemary

1 T chopped fresh thyme1 ts salt

1 ts freshly ground pepper2 1/2 cups broth of your choice, divided

2 large eggs

PREPARATION1. Pre-heat oven to 250°F. Butter a 13x9x2 inch baking fish and set aside. Scatter bread(s) in a single layer on a

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 andeggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepareddish, cover with foil, and bake about 40 minutes.

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

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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 the National Register of Historic Homes. It was once a sacred space on a sacred Lake and still very much is. Midwestern culture—flat, measured, and calm, is disrupted by the constant influx of visitors, the historical conflicts, the passion of people who refuse to give up. Our winters are long, our food is big, our bonds are strong, our hills are high, and our water is very, very deep.

We started out 20 years ago with the idea that we were going to offer a small, specialized service (smoked fish and imported cheese) to a specialized audience (those with the monetary means coupled with the right palettes). We had five employees (counting the owner himself) who took care of pretty much everything besides front-line sales (though he also did that from time to time). Our shift was one person at a time. We did not have a printed schedule. I would hang a sign on the door to take smoke breaks on the loading dock with the cooks from the restaurant across the hall, “Carpe Diem, Back in 5 Minutes.” I would call Eric if we broke $500. Many of those people are still customers with us, despite our decimated cheese selection and the throngs of visitors who flood our slice of a storefront and scare off some locals every season. Over time, our little shop was changing. Our smokehouse, the heart of our production, moved onsite from 15 miles away, enabling us to make and store more product, and granting Eric the freedom to experiment with recipes that heretofore had been fantasies. He began to make smoked sausages, like plump, garlicy Polish sausages that expanded and split on the grill, or coarse-ground andouille, whose cayenne and oregano two-punch qualified as exotic in our small Midwestern city. The customers were intrigued. Soon came ham, which I now see was the gateway to everything—its sweet, meaty depths, perhaps in their simplicity, yielded inspiration for so many 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

thought was adequate, spread one to five (my boss has a heavy hand) knifefuls of butter on a third-to-a-half of baguette, and hand it off, perhaps nested in a sheet of deli paper (but perhaps not), hoping the customer was smart enough to know how special this was. And they did, and it was. It’s been 20 years since we started slinging our luxury foods. We are still in the same tiny storefront, we still use the same brine times and smoke schedules for our fish. We remodeled the space to accommodate a bigger sandwich line and moved our offices a couple floors up in the same building. We learned to portion, to train, to communicate, to write menus, to take pictures with our phones and brag about our specials on Facebook so we won’t have to throw any of our precious proteins away. We learned to never be afraid to charge enough money for our product and to pay our vendors on time. We learned how to order, write down recipes, and take inventory. But we take with us what we opened our doors with: we never underestimate our customers, we never abandon our co-workers, we never dumb our food or culture down, and we never let the dark side win. We always look to our food as the beacon—the answer to most questions, difficulties, and problems our business faces. The pure flavor of a tender flake of smoked lake trout, fresh from Lake Superior, brined gently and then smoked for five hours is undeniable in the face of hate, tragedy, madness, and chaos. As long as we honor this, we’ll be ok.

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Salumi—Italian for “salted meats”—refers to our selection of dry-cured meats. Popular among customers stopping in before long journeys with little access to refrigeration (see: road- and camping-trips), these shelf-stable, savory offerings 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, the meat tubes are sprayed with penicillin mold-spores—to keep the good bacteria in, and the bad bacteria out—and fermented for seventy-two hours. While the magic has 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.”

DRY-CURED SALAMINI We coarse-grind Minnesota Berkshire pork for our Salamini, then mix it with fennel and garlic. This creates a classic salami profile: meaty, savory, and slightly tart. We hand-tie each link and dry-cure it to perfection in small batches. Slice this up thin for your next charcuterie platter, and guests are sure to be delighted.

1/3 lb

DRY-CURED PEPPERONI Unlike most mass-produced pepperoni, our Dry-Cured Pepperoni is full of flavor. It’s laced with enough fennel, crushed 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!

1/2 lb

DRY-CURED CHORIZOSmoked 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

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

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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 This deluxe box is a total lavishment of gastronomical delights! We’ll help you show your appreciation to someone with this Grand Gesture—Smokehaus style. This box is a perfect way to try many of our haus-favorite and signature products. Tasty!

A LAND & TWO SEAS1/2 lb Wild Alaskan Smoked Sockeye Salmon1/2 lb Lake Superior Smoked Lake Trout1 dry-cured Salamini (average slightly less than 1/2 lb)

2 pieces Smoked Atlantic Salmon (1 lb)8 ounce container Smoked Salmon Pate

1 lb Smoked Berkshire Bacon (sometimes Pancetta)1 piece Lake Trout (about 3/4 lb)

1 lb Smoked Sausage (Smoked Polish OR Smoked Andouille)

1 stick Dry-Cured Salumi1/2 lb local specialty cheese

1 sleeve premium water crackers

SALAMI GIFT BOX3 1/2-4 lbs of our hand-crafted Dry-Cured Salumi

Make sure it gets thereon time for the holidays!

Last days to order to receive before:

THANKSGIVINGTuesday, November 19th, 2019

We recommended ordering the week prior if you plan to use the food for your Thanksgiving meal.

CHRISTMAS EVE & CHRISTMAS DAYTuesday, December 17th, 2019

NEW YEAR’S EVE & NEW YEAR’S DAYTuesday, December 17th, 2019

ORDERS MUST BE RECEIVED BY NOON CST.

Pricing and availability subject to change without noticedue to seasonal availability.

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LAKE SUPERIOR BOUNTY BOXFor 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 package1 Lake Superior Smoked Whitefish

SMOKEHAUS SAMPLERWe 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 Pate1/2 lb local specialty cheese1 box premium water crackers

SMOKED SAUSAGE SAMPLERWe 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 Sausage6-pack Bison Buddies

SULTRY NIGHT4 pieces (1/2 lb each) Smoked Salmon with Cajun Spice

THE PERFECTIONIST4 pieces (1/2 lb each) Smoked Atlantic Salmon Traditional Style

SMOKED SALMON DREAM BOX1 piece (1/2 lb) Smoked Salmon Traditional Style1 piece (1/2 lb) Smoked Salmon with Pepper & Coriander1 piece (1/2 lb) Smoked Salmon with Cajun Spice1 piece (1/2 lb) Smoked Salmon with Dill

AMERICAN GOTHIC4 pieces (1/2 lb each) Smoked Salmon with Pepper & Coriander

SPRING TURNING4 pieces (1/2 lb each) Smoked Atlantic Salmon with Dill

THE ROYAL POUND — SMOKED KING SALMON1 piece (1/2 lb) Smoked Wild King Salmon1 piece (1/2 lb) Smoked Salmon with Pepper & Coriander

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