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Pork - Roast Beef & Steaks - Chicken - Smoke House - Sausage - Ground Meats - Freezer Beef From The
Smokehouse WEBSTER SAYS: The NORTHERN version of (Smok’hous’) is a place where meats, fish, etc. are exposed to smoke in order to flavor and cure them. The SOUTHERN version of (ol smok’ has’) is an out house used to cure hams, rabbits, and sausage with the good ol’ dry smoke. Whether
you like Northern or Southern smoke, you will LOVE Headon’s Smoked
Products. Lance has perfected
the science of smoking to produce some of the finest smoked meats in
Illinois, most certainly in Creston.
Old
Fashioned Hams
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