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

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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