Incorporated in April 2006, Smoky Market Foods hopes to capitalize on a sector of the Food & Beverage industry that has received relatively little attention in the past; smoked meats and fish.
Using a USDA-approved smoking system powered by the slow burning of hickory and apple wood, the company plans to offer an elaborate menu of region-specific food items. Perhaps one of the most desirable aspects of the production process is the absence of additives and preservatives. The company vows to flavor its product using only garlic, sea-salt, and other all-natural ingredients.
Production and distribution is currently outsourced to Mary Ann’s Specialty Foods, an 80,000 square foot processing facility located in Webster City, Iowa. The company expresses its intent to expand outsourcing to other processors when the need arises, however, the current system allows for the production of 100,000 pounds of smoked meats per month.
While no stores are presently in operation, the company has tested its products in a restaurant in Los Gatos, California with successful results. It has since entered into an acquisition agreement with the restaurant, and has plans to convert the site into the first Smoky Market outlet in 2008.
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