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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...