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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

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

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

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

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

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

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

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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

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

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