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Smoked meats are always a big hit. The trick to producing tasty smoked meats is starting with quality meat, slow curing, and slow smoking. All of our cured meats are cured for five to seven days and then carefully smoked using a graduation temperature system that allows the juices to be sealed in and remain with the product. This assures a flavor packed product every time.
When talking sausage, Prasek’s Hillje Smokehouse Smoked Sausage is second to none. Generations of sausage making experience have lead to an unmatched sausage quality. At Prasek’s, we use fresh peeled garlic rather than granulated garlic and cracked peppercorns rather than lesser quality ground pepper. Add top quality fresh meat, salt, and slow smoking to the mix and you have the makings for the best tasting, most wholesome sausage anywhere. At Prasek’s we are extremely proud to say we do not add water or fillers to our sausage. Our sausage is truly A LINK ABOVE.
Following is a complete list of all of Prasek’s smoked products. To view a catalog of smoked meats available for sale online, please click here, or use the navigation above. Please note that we do not offer all of our smoked meat products for sale online.
*The following jerky is offered with or without a coating of cracked peppercorns.
Dried Midget Links
(small sausage sticks)
Hillje Country Sausage
*Above items are available with or without a coating of cracked black peppercorns.
These are the products that have made Prasek’s Hillje Smokehouse a customer favorite for over 35 years. Saveur, which is a publication of fine cuisine, voted our jerky one of the top four best in the United States. This is proof of the high standards Prasek’s are known for. Try any of our smoked products. We are certain they will become your favorite. Go to online ordering to order products or sign in for a color brochure.