Cured meats have been part of Arkansas culinary tradition since before the state was a territory. At Coursey's Smoked Meats in St. Joe, the fourth and fifth generations of the Coursey family take Arkansas-produced hams from Petit Jean Meats, rub them with a special spice concoction and give them a second smoking for an unmistakable sweet and salty flavor. Smoked turkey, summer sausages and cheeses also lure fans.
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