The Smoky Market brand foods were developed based upon the smoking technique Eddie Feintech has used since 1977. Freshly cut hickory timber is placed in wood-burning ovens to provide a unique Smoke-Bake™ flavor to the Company’s meat and fish products.
Eddie’s small brick and iron ovens cooked about 700 pounds of smoked meat every 12 hours, but since then a large stainless steel, wood-burning oven system with a capacity of 15,000 pounds per day has been developed in Webster City, Iowa to produce the same quality of food as Eddie’s origin ovens.
The Smoke-Baking™ process is a 100 percent natural smoking process. No additives like water, MSG, liquid, sugar, high levels of sodium, or preservatives of any kind are injected into any of the raw meat or fish. Based upon the nutrition fact labels on the packages, the maximum level of sodium in the pork entrées is 11 percent, the chicken entrées is 18 percent, and the salmon entrée is 3 percent. The smoky flavor is enhanced with garlic and other natural herbs and spices for seasoning.
The Smoky Market® products are a much healthier alternative for consumers to consider when choosing a protein. The products are currently available for purchase via the company website, but the company plans to expand availability to kiosks and restaurant-stores in the near future.
The current Smoky Market® menu includes: Pork Riblettes, Baby Back Pork Ribs, Carved Boneless Chicken Breasts, Jumbo Chicken Thighs, Carved Chicken Strips, Boneless Pork Loin Slices, Atlantic Salmon Fillets, and Hickory Smoke-Baked™ Beans.
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