Search the Counter

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...