SMOKE IS IN. From breakfast to late-night snacking.
Handhelds to carryout. Global tastes to on-trend recipes.

It’s not just your pitmaster’s BBQ anymore. The satisfying tastes of smoked meats have expanded its horizons and can be found in an increasing variety of surprising applications.

Smithfield Culinary has the products and insights perfect for enhancing your smoked foods menu.
For additional information, contact your Smithfield Culinary sales representative or call 888-327-6526.

Smithfield Culinary would like to recognize the following amazing chefs who offered their time and talents to our Flavor ‘Que program.
Many thanks and bon appétit!

Duce Raymond – Executive Chef, Sweet Baby Ray’s Catering; Chicago, IL

Luis Haro – Director of Culinary Operations, Logan’s Roadhouse; Nashville, TN

Eddie Wilson – Certified Executive Chef, Director of Culinary Innovation, Golden Corral; Raleigh, NC

Sam Barron – Owner/Executive Chef, The Fat Shallot; Chicago, IL

Travis Johnson – Certified Executive Chef, Executive Chef, Levy Restaurants/Notre Dame; South Bend, IN

Nick Karoly – Culinary Institute of America graduate, Owner/Executive Chef, BarBacon; New York, NY