Pork is a versatile and sweet-tasting meat, compatible with many other flavor profiles. There are many options for processing your pork, particularly when you consider Smokehouse selections. Dunbar’s operates an old-fashioned smokehouse (using hickory wood chips from North Carolina) to produce deli-style quality bacon, ham, and smoked sausages.
If you do not know of a local small farm that raises pork, Dunbar’s can source a high-quality and naturally-grown local hog for you – call us for current prices and availability. Sausage fees do not apply for the hogs sourced by Dunbar’s, making this an especially good option if you like sausage. Paul Dunbar Sr. (“The Sausage Artist”) has been making sausage for over fifty years!
- Sweet Italian and Spicy Italian sausages
- Smoked Kielbasa
- Hickory Smoked Sausage (plain)
- Small Link Breakfast Sausage
- Bulk Sausage (in tube, similar to Jimmy Dean or Bob Evans): Mild Bulk, Hot Bulk (cayenne-pepper spiced), and Southern Sage Bulk
Your pork order will be ready for pickup approximately 3 1/2 weeks after processing begins. We will call or text you when your order is ready for pickup.
BACON AND HAM
Dunbar’s Smokehouse produces delicious deli-style bacon and ham, as well as specialties such as smoked pork chops or smoked picnic roasts.
PORK DECISION CHART
BY APPOINTMENT ONLY – CALL EARLY TO BOOK YOUR RESERVATION, OUR AVAILABLE SCHEDULE FILLS QUICKLY