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

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

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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...

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

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...