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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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