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

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

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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...