They’ve made many changes in their production processes over the past 8 decades, modernizing and growing. The Applewood smoking recipes are unchanged… they still import their spices and blend them by hand, insisting on the leanest meat and refusing to use any binders, fillers or extenders. They don‘t “hide“ fat by emulsifying it. “No water added“ means just tender, moist meat, leaving texture and flavor as they‘re meant to be. The smokehouses are loaded carefully, grouping product according to weight and size. With the perfect blend of time and temperature, meats are patiently smoked over glowing embers of sweet Applewood.