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

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...