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

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

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

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

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

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

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

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

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

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

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

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...

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

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

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

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...