Handcrafted from our house cured & smoked meats, these sweet-savory jams are the perfect accompaniment to cheese plates and perk up any sandwich. Schmeer Ham Jam over meatloaf before it goes into the oven and toss warm shellfish with Jowl Jam before plating. Add Lamb Jamb to tabbouleh or serve on the side for dipping crudités. Who's hungry? Let's jam!
fruity with a gentle smokiness
Lamb Jamb
sweetly meaty and wild
Jowl Jam
spicy with coriander and black pepper
To make our meat condiments, we start by finely grinding rich, fruitwood smoked meat treats -- City Ham, Lamb Bacon, or Jowl Bacon -- and blending those tiny meat jewels with a cane sugar syrup spiked with red wine vinegar, mustard, and spices. These rich, thick, and spreadable jams should be stored covered in the refrigerator and taste even better after coming room temp.
Look for these three new treats to rotate on the shelves in our Dorman St. Meat Locker!
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