Discover the Creamery Creek Duroc Pork Ham Collection
Our Duroc hams are something truly special, offering a level of flavor, tenderness, and quality that sets them apart. The Duroc breed is known for its rich, marbled meat, which results in a juicy, flavorful ham that’s hard to beat. Whether you’re enjoying a smoked ham, a fresh ham, deli-style slices, or our ham steaks, each cut is a testament to our commitment to excellence.
Raised on our Wisconsin farm in Bangor, our Duroc pigs are cared for with the utmost attention to their well-being, ensuring they lead healthy, happy lives. This dedication to humane farming practices shines through in the quality of the pork we produce. We never use added hormones or antibiotics, so you can trust that what you’re eating is as pure and natural as it gets. Our pigs often get fresh veggies from our garden and leftovers too!
Ever have cheese-fed pork? Yep, that's Johanna for you!
Our smoked hams are crafted using traditional methods, slowly smoked to achieve a deep, savory flavor that’s perfect for any occasion. Fresh hams offer a versatile option, ready for your favorite recipes, while our deli-style hams are perfect for sandwiches or charcuterie boards. And our ham steaks? They’re thick-cut, bursting with flavor, and ideal for quick, satisfying meals.
At Creamery Creek, we believe in providing only the best for our customers, and our Duroc hams are a delicious example of that commitment. Taste the difference for yourself and enjoy pork - as we enjoy it- and as we like to think, as it was meant to be!
Frequently Asked Questions
We ship weekly from the farm on Tuesdays. You’ll receive tracking details once your order ships. Local delivery route on Wednesdays - watch your phone for the schedule. Or book your own on farm pick up order through our scheduler.
NOTE: we do not have an on farm store.
A Wisconsin Family Farm, Not a Meat Brand
Every cut in this collection comes from animals raised by our family in Bangor, Wisconsin. We’ve raised Duroc pork here since the 1940s, our beef calves come from our own farm and neighboring farms, and we dry age our beef because that’s how we want to eat it at our own table.
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