Burgers' Smokehouse

General information

Our story goes all the way back to 1927, deep in the heart of the Missouri Ozarks. Our founder, E.M. Burger, learned the craft of curing the perfect ham from generations past. To this day, we still use the same methods of hand-preparing and slow-curing meat. And Burgers' Smokehouse remains owned & operated by the third and fourth generations of the Burger family.

While we've grown quite a bit since our humble beginnings, we like to keep our methods true to simpler times. For example. our country hams are dry-cured in our time-honored cure recipe and then aged for four to nine months. Just like E.M. Burger used to do it. It's no secret that patience is the main ingredient in many of our recipes. And although we could it faster, we just can't imagine making Burgers' Smokehouse products with anything but the same handcrafted process used on our very first batch of hams.

We are still located near California, MO and make a variety of smoked & cured meats and specialty foods. We have our products available at retailers and restaurants across the U.S., at our local Factory Country Store and for direct shipment through our website.