Our Story
Rob has always had a love for wood-smoked food. So when his father-in-law started walking him through the differences between tree species - pignut hickory, shagbark hickory, red oak, white oak - he was all ears. Each one burns differently, smells differently. And if the smell is that distinct, Rob thought, it must impart a different flavor entirely into food or a cocktail.
A trip to California proved him right. The best chefs there were already doing it - cold-smoking meats before cooking, using smoke to completely transform a dish’s flavor profile. It wasn't a gimmick. It was craft.
That moment planted something. A curiosity about the land, about what it offers when you pay attention to it, and about making products that reflect where they actually come from.
So when they started producing smoke chips, they did it the right way. No industrial machinery, no lubricants, no shortcuts. Hand-cut and hand-chipped - because the only thing that should touch your food or your drink is the wood itself. That commitment to quality without compromise is the thread that runs through everything Pig & Nut makes.
From those first smoke chips, a full farm shop grew. Different products, same ethos: honest ingredients, no unnecessary additives, and a standard that only exists because someone once stopped to notice the difference between one tree and another.
