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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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

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

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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

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

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

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

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...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...