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Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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 ...

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

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

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

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

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

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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

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...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...