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

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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