Who We Are
We are ZBQ; an "Old World European Technique" processor of cured, cold-smoked Bacons, Pork Loins, Shoulders, Hams, and Ribs. We employ a strict traditional work ethic and pay meticulous attention to detail in the production of our fine products, all to gain your ultimate satisfaction. Once you taste the quality difference, we're sure you'll agree that there is no substitute for applying learned, time-honored techniques to elevating something ordinary and transforming it into the extraordinary.
Cured Cold-Smoked Pork Loin
Also known as Canadian Bacon, our pork loins are carefully chosen to meet the highest quality standard. Once ready, they undergo a ten-day curing process where special blends of spices including choice sea salts, brown sugars, allspice, and garlic are naturally infused into the meat before being naturally smoked for six hours using 100% apple or wild cherry wood. Low temperatures and controlled amounts of smoke are the key to success.
Cured Cold-Smoked Bacon
People often say that "everything tastes better with bacon"... and oh, how true that is. Our bacon(s) are produced from the highest quality pork bellies, cured for fourteen days using special blends of spices which include the likes of juniper berries, allspice, green peppercorns, brown sugars, etc. Once cured, the bacon slabs are slowly smoked using apple, cherry or hickory blends to produce amazing results which you'll immediately taste.
BBQ'd Baby Back Ribs
Smoky, sweet, sticky, and savory... These ribs are generously seasoned with a homemade spice rub, then cooked low and slow until tender and juicy. Cooking the ribs gently allows the fat to render out slowly and the connective tissue to break down, ensuring the ribs are succulent, and the long exposure to smoke allows the meat to take on a distinctive smoky flavor. Prior to taking them off the smoker, the ribs are slathered with a thick home-made cherry/jalapeño barbecue sauce and heated again until they form a crisp outer bark.