We have three very talented Bakers in our NWS family they have made breads, puff pastries, macaroons, cookies and more! We have also teamed up with our friends at Lake Superior Bakehouse countless times for events, they have a fantastic variety of options and flavors.
We have worked with Doucettes Party Rental for quite some time. We can even do all of the ordering for you so you don’t need to add stress while planning your event. I takes a village! We also partner with Sue, who has a beautiful Farm right on the out skirts of Jay Cooke State Park called Hemlock Preserve, she has been in the catering business for years and has been collecting unique furniture, decor and dishes for people to rent and make there event totally original!
The protein amount per person really varies depending on a lot of factors, but our general rule of thumb is about 2 oz for an appetizer portion, 1-2 more ounces for an entrée portion. Of course, figure more if you have hearty eaters.
Smoked fish should be consumed within 3 weeks of purchase but is of best quality within 1-2 weeks.
Smoked fish should be stored in refrigeration.
Smoked fish can be frozen, but we do not recommend it as it degrades in quality significantly in the freezer. If the fish will be consumed at different times, we recommend that you separate the pieces prior to freezing. If you must freeze smoked fish this is the best method:
- Only freeze smoked fish that has not been previously cut into and has not expired.
- Place the piece of fish inside a freezable zip-lock bag. Make sure that the bag is completely sealed and try to get all of the air out of the bag as air will dry the fish.
- Write the freezing date on the bag so you can keep track. Do not store product in the freezer for more than 2 months.
- Place the individual bags inside a container to protect the integrity.
- Place this container away and above raw products to prevent potential cross-contamination.
- We recommend that your freezer is set to the lowest temperature possible as this will protect the flavor and freshness even further.
We recommend keeping our fresh sausages frozen until approximately 24 hours before use. Thawed, fresh sausage should be cooked within 1-2 days of thawing it. Raw sausage can be stored in the freezer for 2-6 months, depending on how sealed and airtight the package is.
We recommend that fresh deli meats be consumed within 5-7 days of purchase. Deli meats can be frozen as well, although we recommend only freezing whole chunks of deli meat, not sliced meat. Frozen deli meat is probably best when consumed within 2-3 months.
Every variety of Smoked Fish, Gravlax, every variety of Bratwurst, Smoked Turkey, Smoked Ham, Corned Beef, Country Pate, Porketta, Mortadella and Lamb (only available on a sandwich), Andouille, Bacon, Pancetta, Bison Buddies, Polish Sausage, Chorizo, Pork Loin, Beef Pastrami, Beef & Pork Summer Sausage, Saucisson Sec, Pepperoni, Peppemundo, Salamini & Salamundo.
All of our meat products are dairy free with the exception of our German Bratwurst, Polish Sausage, Salamini, Pepperoni, Peppemundo, and Salamundo.
We recommend that you consult with your doctor before making dietary decisions while you are pregnant.
We do! We work with a fisherman named Dave Rogotzke who lives in Duluth but spends part of the year in Bristol Bay, Alaska with his company Simple Gifts fishing for King Salmon and Sockeye Salmon. We also work with Lake Superior Fish Company out of Knife River, MN (just about 10 minutes up the North Shore from Duluth) to get wild Lake Superior fish such as Lake Trout, Whitefish and Herring. We also occasionally get fish from Bodin’s Fisheries of Bayfield, WI, which fishes the pristine waters of the Chequamegon Bay on Lake Superior’s South Shore.
Over half of the fish consumed globally is raised by aquaculture, or fish farms. Since seafood is such a popular protein option worldwide, the oceans and certain species of fish have been overfished (almost to the point of extinction in the case of some fish). And while wild fish may seem like a cleaner, more natural choice, they are often the cause behind the production of a large volume of greenhouse gases. In order to source wild fish, one must send a fishing boat out into the ocean, have it run while the fish are caught, send the fish back to shore, then drive the fish to the packaging facility before they’re driven or flown to your local grocery store. This results in a large carbon footprint that’s really not environmentally friendly. Meanwhile, fish farms are able to catch, clean and package the fish all in one facility, which results in a much smaller carbon footprint. While it’s true that some fish farms have unsustainable, environmentally unfriendly practices, there are increasingly more and more companies farming fish in ways that not only produce a great product but also ensure that the environment isn’t harmed during the farming process. In fact, due to the environmental efforts of some seafood companies, both the natural world and the communities around them actually benefit from their existence. Not all farms are created equal, so it is important to source from companies that have certifications such as BAP (Best Aquaculture Practices) to be assured that you are buying a high quality and sustainable product.
Dry-curing is an ancient form of food preparation. The only necessary components are protein, salt, and time, but we use a temperature and humidity-controlled environment as well as lactic starter cultures to kickstart the process. Additionally, we use cure (nitrates), which prevents pathogens and highlights the flavor of many meats.
Sodium nitrate is a type of salt that happens to be a particularly effective food preservative. A naturally occurring mineral, sodium nitrate is present in all kinds of vegetables (root vegetables like carrots as well as leafy greens like celery and spinach) along with all sorts of fruits and grains. Basically, anything that grows from the ground draws sodium nitrate out of the soil. The word nitrate refers to a compound made of nitrogen, which is the single biggest component of our atmosphere. Every time you take a breath, you’re breathing 78 percent nitrogen. The soil itself is loaded with the stuff. One of the things that happen when sodium nitrate is used as a curing agent is that the sodium nitrate is converted to sodium nitrite. It’s sodium nitrite that actually possesses the antimicrobial properties that make it a good preservative. Interestingly, the sodium nitrate that we consume through fruits, vegetables and grains is also converted to sodium nitrite by our digestive process. In other words, when we eat fruits, vegetables or grains, our bodies produce sodium nitrite. So what about all those supposedly “nitrate-free” hot dogs, bacon and other so-called ‘uncured’ products? Since completely uncured hot dogs are unpalatable to consumers, it’s rare indeed to find a product that is totally nitrate-free. Instead, manufacturers make claims like “no nitrates added. The reality is that companies that make nitrate-free hot dogs have to use something to substitute for sodium nitrate. Celery juice is a popular choice. And guess what celery juice contains lots of? Sodium nitrate. And guess what that sodium nitrate turns into when you eat it? Sodium nitrite! As we said earlier, celery is a natural source of sodium nitrate. (Notice that no one is currently claiming that celery causes cancer or that people should reduce their intake of celery.) But by adding celery juice to their hot dogs, manufacturers can make products loaded with sodium nitrate while legally being able to claim “no added nitrates.” Because all the nitrates are in the celery juice. As a matter of fact, these supposedly “natural” or “organic” products sometimes contain twice as much sodium nitrate, even up to a whopping ten times as much sodium nitrate, as conventional products.
This is a tricky one! You could certainly consider many of our products kosher, but our production facility is not certified kosher. There are, however, three general principles with which the Rabbis are concerned: That foods do not contain a mixture of meat and dairy products, that they have been treated according to specific laws – like killing animals with a minimum of pain for example – and that they do not contain ingredients which are considered to be inherently unfit, like pork and shellfish. We are happy to field any specific questions regarding our products if you need clarification for religious or any other purposes.
Yes. With the exception of our dry-cured salumi, all of our products are perishable. Our smoked fish will come labeled with its processed date and information regarding expiration. Your box will also include a yellow slip with information regarding Use and Care. Smoked fish needs to be consumed or frozen within 3 weeks. We generally do not recommend freezing our smoked fish as it negatively affects the texture. Our smoked meats need to be consumed or frozen within 1 week. Our smoked meats freeze well. Because many of our products are perishable, please open your Smokehaus package and refrigerate the contents right away – make the goodness last! We do not replace packages that have been received within a two-day window but have not been then refrigerated or frozen. This is also important for you kind souls who are considering sending a Smokehaus gift – give the lucky recipient a heads up that a delicious, perishable product is in their future.
Yes! Our products make wonderful and tasty gifts. We offer a variety of gift boxes, OR you can create your own. During the checkout process you will be offered a space to include a greeting. We do not include any prices or invoices in our boxes. A word of caution: make sure your gift recipient is home to accept their perishable products. Many people go on vacation for birthdays and holidays – and even a long weekend is enough time for our goodies to spoil on their front steps. Contact your recipient and make sure they will be around to receive their gift. We will not replace gifts that are sent and not refrigerated in time. Otherwise, ship something non-perishable, like our T-shirts, or Salami Gift Box – delicious and shelf-stable! One other note, a “gift box” is shipped in an insulated box, not a decorative gift box.
Our products are either vacuum packed, wrapped in butcher paper, or packed in sealed plastic tubs. All of our products will be labeled with what they are along with their ingredients. They will also include cooking instructions and expiration dates when necessary. We ship our packages with food-grade reusable ice packs in insulated boxes, using biodegradable insulation and packing peanuts. The ice packs and boxes will keep our products cold until they reach your door.
The majority of our products are perishable and need to be kept cold. We ship our products with ice and require expedited shipping to ensure that our products reach you in perfect condition. Our shipping costs are based upon the destination of the package.
For boxes traveling to Minnesota, we charge $18 shipping per order. Minnesotans, rejoice!
For boxes traveling to the “Midwest” (ND, SD, KS, IA, MI, WI, IL, IN, MI, OH, MT, WY, CO, KY, WV, TS), we charge $24 shipping per order.
For all other states in the Continental US ( NY, PA, WA, CA, OR, NV, ID, UT, AZ, NM, TX, OK, AR, LA, MS, AL, GA, FL, NC, SC, VA, DC, MD, DE, NJ, CT, RI, MA, ME, NH, VT) we charge $58 shipping per order.
For boxes headed to AK and HI we charge $65 shipping per order – we’re sorry folks, you’re just so dang far away!
If you order salami only, the shipping charge is $16 no matter where the box is traveling to. We ship it UPS Ground and it will take less than a week to arrive to its destination once it has been scanned and picked up by UPS.
We understand that shipping costs add up and love to offer shipping promotions! Stay tuned to our website and newsletters to find out if you order may qualify for limited-time free or reduced shipping.
You will receive an automated email with your tracking number after your order is processed. You can track your package there, or shoot us an email (or call) if you can’t find the tracking notification. If you ordered perishable items from us, your order should arrive 1-3 days after being shipped depending on your location. If you ordered non-perishable items, your order may take some extra days to arrive. Our current carrier is FedEx. However, gift cards will be sent via USPS without a tracking number.
If you would like your package to arrive on a particular day (Wednesday – Friday), include that in the checkout field labeled “order notes”. If we are unable to make that delivery day possible, we will reach out to you using the phone number or email address provided.
We understand that this is a bit confusing. If you’d like to know exactly when your package will arrive to its destination, call 218-724-7307 and speak to the Mail Order Director.
All materials used to ship are reusable, however if you need to discard please note they are all eco-friendly materials. The corrugated box is recyclable. The insulation is biodegradable (including the poly film). If you remove the poly film, you can also compost the cotton fibers within. The packing peanuts are also biodegradable. Please reuse the ice packs for future picnics to the beach or give to a friend.
Simply contact us right away after you receive the order. It’s best to notify us immediately so we can help assess the nature of your issue. We are happy to work with you to find the proper solution to your concern. We stand behind our products and processes and we value your feedback on your experience with us.
***The Mail Order Department is open Monday-Friday 9:00 a.m. – 3:00 p.m. If you leave an email or voicemail outside of Mail Order hours, we will return your message soon as we are back in the office in the order they are received.
Contact: email@example.com or 218.724.7307 ext. 2