This is a list of all the sausages and salamis that we make. We love sausages and salamis!
| Salsiccia Sicilian | From the island of Sicily, this is the traditional flavoring of the American ‘Italian sausage with fennel’ or ‘the New York Style Italian Sausage’. |
| Alsatian Sausage | A traditional French Christmas breakfast sausage, Saucisses d’ Alsace-Lorraine, fragrant and delicately flavored. |
| American Bratwurst | The traditional German sausage, served cooked or smoked. This is America’s nod to the traditional German sausage. |
| Andouillette | A close cousin to the better known smoked andouille sausage, the andiouillette is a spicy raw version that also is made with chitterlings, steamed intestines. |
| Bangers | God save the Queen! We’ve made the classic British breakfast link! We double bake our own rusk too! The term ‘banger’ comes from just after World War One, when, due to rationing, the sausages were pumped full of water which caused them to explode when cooked. Ours do not explode. |
| Biala Kielbasa | The traditional Polish ‘white sausage’. Sold in rings instead of links. Traditional Polish ‘Easter Sausage’, as well as used to make borsch, the famous Polish soup. This is the Polish version of the German Weisswurst. |
| Black Sujuk | A Turkish sausage famous from the Balkans to the Middle East. Traditionally this is a dry cured sausage, hung and dried for several weeks prior to eating. However, this sausage is only slightly air dried, and, instead, is still considered a raw sausage. On it’s home turf, it’s used instead of bacon or sausage with breakfast. The black sujuk is made with Ouzo for a west of the Black Sea taste! |
| Chaurice | Chaurice is Creole chorizo. Made famous in New Orleans, it is fried and sliced, served with red beans and rice. Chaurice is continually used in creole dishes. We like to make it spicy! Very spicy! La preuve est dans le pudding à manger! |
| Chipolata | The spicy British sausage, cousin to the banger, but with quite the dash of zip. Tickety boo! |
| Chorizo Chile Verde Estilo Toluca | From Toluca near Mexico City, this is a GREEN chorizo, made with FIVE kinds of peppers! This is not for the faint of heart or those who don’t like a crazy amount of stuff going on in their sausages! |
| Chorizo de Cilantro | A chorizo in which we swap out the spicy peppers for a whole mess of cilantro! |
| Chorizo de Res | Chorizo de Res is an all beef chorizo made with mole and red wine. This sausage is used in tacos and burritos. |
| Chorizo Goan | Goan Chorizo is a Portuguesse variety that comes by way of Goa, India, an old colony of Portugal. The Indian version of this world famous sausage comes in raw, dried, or skinned. This is the raw variety and is made very spicy! |
| Chorizo Mexicano | This is the crazy hot Mexican chorizo. Made with chili piquin, it tops out at 140,000 on the Scoville heat scale! Served all over Mexico and the South West, it is framiliar as a breakfast sausage made with eggs and served with warm tortillas. |
| Chorizo Sonorense | From the arid and dusty Mexican state of Sonora, comes the chorizo Sonorense, a spicy and tangy version of the venerable sausage. |
| Chorizo Spanish | The original chorizo! The father of all chorizos, this sausage derives its lineage from the ancient Romans, and came to maturity over the centuries in the homes and farms of the Spanish countryside. The original Spanish chorizo is made with smoked Spanish paprika. Traditionally, the chorizo would be air dried or smoked and served sliced. This is the raw version made with Sandeman Armada Oloroso Cream sherry. |
| Classic Venison Sausage | A classic, and authentic game sausage made with bacon and juniper berries. |
| Cold Linguiça | This is a raw version of the famous Portuguese Smoked Linguica, the chunky farmer’s sausage from the Azores. We use all three kinds of paprika, sweet, spicy and smoked. It’s also a little bit of sugar and a little bit of red wine. |
| Cotechino | Made with pork rind (the skin left over from the rendering of lard), this is a traditional boiling sausage served with lentils on New Years Day to bring good luck all the year. This sausage is cooked by boiling it for four hours much like a roast. |
| Crown National Oumas Boerewors | The premier and famous South African sausage! We use the actual Crown National seasoning |
| Cumberland Sausage | From Northern England, this is a traditional British sausage served in the area historically known as Cumberland. The Cumberland sausage is over 500 years old, and has evolved over time with the influx of spices through Whitehaven, the coal exporting port which also allowed a great infusion of spices into northern England and Scotland. The Cumberland Pig, a locally bred variety suited to the cooler and wetter climate of northern England was historically the coarsely chopped pork associated with this peppery sausage. Made with a homemade rusk, the Cumberland sausage is typically prepared in a wheel, which is a spirally rolled length of the sausage, rather than in a linked portion. |
| Curry Nurnberger Bratwurst | he Nürnberger Bratwurst but with curry! A nod to the ancient silk road and it’s exotic history, this bratwurst is flavored with Madras curry for a spicy bite. If you prefer a bit more of a British feel, we can use the classic yellow curry. |
| Feta Loukaniko | Another version of the famous Greek loukaniko sausage. The Feta Loukaniko substitues the Shariz wine for feta cheese and oregano to give it a richer flavor. This take on the ancient Roman sausage is best suited to lamb, sheep, ram, boar, or pork. |
| Fresh Loukaniko | Loukaniko is a descendent of the ancient Roman sausage, lucanica. Spreading with the Roman legions as they forged their empire, it picked up Syrah and orange peal in Greece to make this famous sausage. Loukaniko has been principally made with pork, the Greek farmers favorite, and served in a mezze, a collection of small dishes, however it’s rich and spicy ingredients are delicious with your favoite game or livestock. Usually served smoked, this is a fresh version. Made with Elios Mediterranean Red and orange zest, it will transport you to the sun drenched beaches and warm mediterranean climes of the Greek Isles. |
| Game Bird Apple Sausage | A great sausage for game birds, and poultry, it is a sweet apple sausage which does a great job of highlighting the delicate and succulent flavors of the bird. |
| Game Bird Garlic and Basil Sausage | A game bird and poultry sausage made with fresh basil and garlic! Great for poultry and fowl. |
| Garlic Sausage | A garlic sausage with lots of garlic! We use a bit of red wine to give it a bit of body, but mostly though, it’s rich, fresh garlic! |
| Grizzly Island Duck Sausage | From the Bay Area in California, this is the Grizzly Island Duck Sausage with cranberries! A robust, sweet duck sausage. |
| Irish Breakfast | Beer and eggs all rolled into a sausage, what’s more Irish? We use Guinness, of course, to bring the taste of a typical Irish morning to your plate! Just kidding! (We’re all Irish so we can make that joke!) |
| Irish Whiskey Breakfast Sausage | Another Irish breakfast-in-a-link sausage! (Just kidding…again!) With Jameson soaked Irish oats and Bushmills Irish Cream, it packs in all the most important requirements for a healthy start to the day, whiskey and … whiskey! |
| Jalapeno Breakfast Links | A fresh jalapeno breakfast sausage. Not as hot as it sounds, but still delicious. Made to bring out the herbal flavors of the chili rather than the spiciness. Made with muenster cheese and cilantro! |
| Kielbasa Czosnkowa | Garlic sausage, need I say more? Well, I will! It’s a very simple, Polish inspired ring sausage, crammed full of garlic! Great for smoking, cooking, or grilling, but pack mints for when you’re done! |
| Knackwurst | The sausage is also emulsified to have the smooth texture of a hotdog. From the German for “crisp” due to the plumping of the casing which can pop when the link is cooked from the pressure. |
| Kupaty | The Russian rustic sausage from Georgia. Served fried or grilled. |
| Lincolnshire Sage Sausage | The Linconshire Sausage is a famous and popular sausage in the British Isles, as popular in Britain as the bratwurst or italian sausage is in America. It’s dominated by the sage flavor and is traditionally a coarsely chopped and, thus, very chunky textured sausage. |
| Linguica Aluvencoa de Porco | Linguica Aluvencao de Poro is a ham based Brazillian sausage made with spiced rum and for churrasco, the Brazillian barbeque! A smokier version yet smoother version of Linguica de Lombo, this sausage still has the crispy crunch fit for the churrascaria experience! |
| Linguica de Lombo | Linguicia de Lombo is a Brazilian sausage made with spiced rum, yum! It is a famous part of the Brazillian traditon of churrasco, or barbeque! Made especially for the churrascaria experience, we use a hand-blended spiced rum and lean pork backstraps. |
| Longanisa Fresca de Cerdo | From the carnecerias to your plate, a famous Mexican sausage. |
| Longaniza de Aragon | A Spanish sausage from the Aragon region, made with vinegar. |
| Longaniza de Chile | Longaniza de Chile is a popular version of the Spanish longaniza made in Chile from the homemade corn beer, chicha de jora. During Chile’s indepence day celebrations, longaniza is made in huge numbers and served with bread to make choripan, Chiliean hotdogs! |
| Longaniza de Dominican Republic | Longaniza de Dominican Republic is the caribbean longaniza. Made simply by the islanders, this tangy sausage was traditionally hung in the hot caribbean sun to dry. We don’t do that. |
| Luganega di Monza | Another ancient northern Italian sausage with historical pedigree. Said to have been brought back from the ancient Lucani of southern Italy by the Lombardi, a people of german heritage who settled the northern part of Italy. Monza is the home of this variety and uses both cinnamon and a brachetto from Piedmont. |
| Lukanec | Lukanec is a Macedonian sausage containing ajvar, the Serbian relish made from red bell peppers, garlic, and chili peppers. Famous in the Balkans, ajvar is a, originally, a substitue for the locally produced caviar of Vardar, the main river which passes through Macedonia. As the supplies of caviar in Balkans waned and the price waxed, the rise of popularity of the is salad grew. Made from stewed red bell peppers, which were hand peeled, the side dish was preserved from the height of the culivation season to be eaten in the winter. We use the spicy ajvar in our sausages, unless you prefer the piquant or mild varieties. |
| Makanek | A Lebanese sausage made with very lean red meats with a clove-y, ‘sweet’ spice flavor. |
| Medisterpolse | A classic, spicy Swedish sausage first mentioned in a 16th century housekeeping journal. We make medister, (pork + suet in Danish), in the traditional coarse-chopped and the more modern, finely-ground styles |
| Merguez | The famous North African, very spicy sausage! We hand blend the Harissa paste using Guajilla and de Arbol chiles, as well as, garlic, olive oil, caraway seed, coriander, and salt. |
| Mirandela Alheira | Alheira was invented by the Jews of Portugal to escape the Inquisition. Do to the Jewish laws forbidding them from eating pork, the Inquisition found it easy to identify the Jews by the lack of sausages hung in their fumeiros, smokehouses. Thus the Jews of the day would substitute other meats, such as veal, chicken, rabbit, or quayle, and bulk up the sausages with bread. Now this sausage is popular all over Spain and Portugal and is served deep fried with chips and a fried egg. |
| Moroccan | A sausage made in Turkey and Iran, it’s key ingredient is the world famous, Baharat spice, made in house, with paprika, peppercorns, cinnamon, nutmeg, cloves, coriander, cumin and cardamom. Great for mutton, sheep, venison, lamb, and boar! |
| Moroccan Fowl Sausage | A sweet sausage for all the poultry and fowl! *For the birds (only)! |
| Nurnberger Bratwurst | A bratwurst with bacon and tangy lemon juice! This recipe is also almost 700 years old! It was, and is, first made in Nurnberger Germany. Due to this town’s early and vigorous trade with the Orient, it had access to many more spices earlier than the rest of europe, and thus was born the Nurnberger Bratwurst. During the 16th century, the bottom of the sausage trade fell out and the butchers of the time couldn’t afford to make them anymore. Eventually, enterprising butchers figured out to make them with lamb casing rather than pork casing, thus shrinking the size of the link, and making them more cost effective. And once more, the Nurnberger Bratwurst was reborn! |
| Parowki | The Polish sausage more popularly known as Vienna sausages. Delicate in texture, it is an emulsified sausage with a light and subtle flavoring. Used mostly with chicken, pork, and veal, it is suitable for any of the lighter meats and poultry. Great for breakfast! |
| Pesto Goose Sausage | A pesto sausage great for goose! We make our own pesto sause for this! |
| Red Sujuk | A Turkish sausage famous from the Balkans to the Middle East. Traditionally this is a dry cured sausage, hung and dried for several weeks prior to eating. However, this sausage is only slightly air dried, and, instead, is still considered a raw sausage. On it’s home turf, it’s used instead of bacon or sausage with breakfast. This version of this famous sausage is an Armenian variety made with fenugreek, paprika, and red wine! |
| Sage Breakfast Links | The classic sage breakfast link, good with flap jacks and waffles! |
| Salamelle of Mantova | The Italian bratwurst! From the Lombardy region of Italy, home to the German Italians, this sausage is made with brachetto wine and panchetta (Italian bacon!). Great for the grill! |
| Salciccia Toscano | A plump little sausage originating from the Tuscan countryside. These are traditionally boiled with vegetables, but are equally as good when served with spaghetti. This is an air cured sausage, however, it should always be treated as though it were a raw sausage. |
| Salsicca Fresca Calabrese | From the heel of Italy, and a region famous for it’s sweet wines. From the town of Bianco, on the Mar Ionio, this very lean sausage is chunky and spicy and made with Tormaresca Fiano Salento Roycello, a white wine made with the Fiano grape primarily grown in southern Italy. This is the sister sausage to the Salsicca di Acri, the air dried salami style spicy sausage. |
| Salsicca Fresca Lucanica | An ancient Roman rustic sausage of a hardy and spicy flavor. Written of by the Apicius, a collection of Roman cookery recipes from the 4th century A.D., this is a the modern interpretation of the sausage cooked by the Lucani, the people who inhabited the southern mountains of Italy before the rise of Rome in the 5th century B.C.. From the villagers, to the conquering soldiers, to the Roman empire, this is one of the oldest and most famous sausages in the world and is the sire to the Portuguese linguiça, Bulgarian lukanka, Greek loukaniko, Spanish longaniza, and the Arabic laqāniq. |
| Salsicca Napolitana | Another American favorite, the ‘Hot Italian’ sausage. |
| Salsicca Sarda | This is the Hot Sardinian sausage from the island of Sardinia, it is a rustic and chunky sausage with a hearty and rich flavor. |
| Salsiccia Barese | A mixed meat sausage from the southern heel of Italy on the Adriatic. It is made with a homemade tomato conserva we make and bake in house and pecorino cheese. The pecorino sheep cheese this is made with is one of Italy’s oldest known cheeses and dates from the early days of the Roman empire, before it left the pennisula. |
| Salsiccia con Patate | An Italian potato sausage with wine. |
| Salsiccia Di Cavolo | An old world, Italian sausage made with Savoy cabbage. In the poor, rural areas of Italy, families would use left over ingredients such as cabbage and pasta to bulk up the links. This particular Italian sausage comes from the Piedmont area, and so, we use a barbera red wine from the same area, Renato Ratti Barbera d’Asti. |
| Salsiccia Dolce | The most famous Italian sausage in America, the ‘Mild Italian’ or ‘Sweet Italian’! |
| Salsiccia Iugoslavis | From the northern regions of Italy on the border of Croatia, this is the Italian’s take on cevapcici. This sausage can be made in both the tradional, skinless Yugoslavian method, which is composed of rolled links, or an easier to handle, if more modern, casing stuffed and linked sausage. Let us know how you prefer it! |
| Simple Sweet Italian Sausage | An authentic Italian sausage made with wild fennel seeds we collect in the fall from all over the San Jaoquin valley. |
| Spanish Sherry Portugese Linguica | A different take on the classic linguica where, instead of vinegar, we use a sweet sherry and paprika and nothing else! Coarsely ground with our largest plate on the ginder for a meaty texture. |
| Sweet Spanish Sausage with Raisin | Made with white raisins for a light, sweet flavor. |
| Swiss Bratwurst | A bratwurst made with red wine from the snowy Alps of Switzerland! Light and delicate, it is a plump little sausage great for smoking. |
| Thai Glass Noodle Fish Sausage | From the central provinces of Thailand comes this Thai Glass Noodle sausage. Cooked and sold in the bazaar like atmosphere surrounding the Buddhist temples. Made with fish sauce and garlic bringing a taste of the orient. |
| Thai Panaeng Sausage | Panang sausage is a Thai curry sausage with the tastes of lemongrass and lime leaves. With bird’s eye chilis and ginger, this sausage with take you to the smoky street venders of the bazaar like atmosphere of a festive day outside a village’s Buddhist temple. With coconut milk and red curry, this is a very spicy fish sausage. |
| Toulouse Sausage | A famous French sausage from the south of France, the Toulouse Sausage, Saucisse de Toulouse, is the traditional sausage found in the French medley, cassoulet. A simple, hand chopped sausage, it’s seasoned with garlic and pepper with white wine, Vidal-Fleury Cotes-du-Rhone Blanc is our go to southern French white wine. |
| Traditional Boerewors | A South African sausage from the Afrikaans, Dutch immigrants to South Africa. Traditionally made with beef, but equally good with veal, lamb, pork or some game meats. It is not a linked sausage, but instead is formed into a spiral. These are South African’s hotdog where a piece is cut off, put in a bun, and served with tomato and onion relish, called a “boerie roll”! We also make kameeldoring, Karoowors, and spekwors, just let us know how your like it! |
| Weibwurst | The classic “white sausage”. Traditionally made with veal, it is especially suitable for all the lean game meats, such as venison, elk, and antelope. We use bacon, but leave out the pork skin! |
| Wiejska Kielbasa | Also known as Kiełbasa Starowiejska, the classic Polish ‘country’ or ‘rural’ sausage made all over the Polish countryside. Made into the traditional U-shape links, best boiled and served with saurkraut. |
| Wisconsin Style Bratwurst | Just like a “Johnsonville”, it’s a bit on the sweet side! An American favorite. |
| Wurtenberg | A bratwurst made with bacon, garlic, and wine! From Wurttemberg, this is a fresh bratwurst made with garlic and bacon and a dash of Reisling! We also open a fresh bottle of Mittelrhein valley Reisling, but don’t worry, we’ll take care of the rest of the bottle! |
| Cajun Anouille | From the House of the Rising Sun, New Orleans, comes this iconic American sausage. The French colonists, who came to settle in the Mississippi river delta, brought along with them the original andouille smoked sausage. In France, the andouille sausage is primarily made with the entire gastrointestinal track from the stomach to the colon. But here in the states, the classic Cajun Anouille, as is made in the Hot Link capital of the world, LaPlace, Louisianna, is made with pork meat and lightly smoked. Oooo-eee, laisser le bon temps rouler! |
| Beef Summer Sausage | Your classic summer sausage made with beef. Seasoned and stuffed into a beef casing, then hung to dry and lightly smoked. Great for the cupboard! |
| German Farmer Summer Sausage | A variation on the classic summer sausage which uses more traditional spices and less additives. This summer sausage is great for all types of meat. A heavy, cold smoke is applied before the hot smoke which gives these sausages their unique flavor. |
| Cervelat Summer Sausage | This is the national hotdog of Switzerland! The original cervelat was made with brains, but, over time, the recipe phased out the brains and replaced them with pork and bacon. This sausage was first recorded in 1552 in Basel. This modern recipe of cervelat is very similar to a frankfurter, but with a much smokier flavor. Our recipe uses juniper berries! |
| Thüringer Rostbratwurst | The Thüringer Rostbratwurst is a smoked, German salami. This sausage is one of the oldest German sausages, first mentioned in 1404 in a transcript of a bill from the Arnstadt convent. The oldest known recipe is from 1613, and a smoked sausage recipe from 1797! Once mixed and stuffed into a fat, beef casing, we give it a really heavy smoke for a full body flavor. |
| Mortadella | The mortadella sausage of today comes from Bologna, Italy but is a very ancient smoked sausage. The original mortadella was made with a mortar and pestle in which the meat and spices were ground to a paste before stuffing in a beef casing. This sausage was originally spiced with myrtle berries which was a replacement for pepper during the early Roman empire from which this sausage originates. Because of this, this sausage’s original name was farcimen mirtatum, “myrtle sausage”. The modern version dates from 1376 in a meat preserver’s offical document. Our mortadella loaf is made with pistachios! |
| Krakowska | This is a traditional Polish sausage from the town of Kraków. This is treated and servered as a cold cut. It is known in the West as krakauer, krakauer wurst in Germany. |
| Jersey Pork Roll | It may not be a Trenton Pork Roll, but it is pretty close and pretty delicious. This is our take on the traditional Taylor Pork Roll great for breakfast sandwiches! We make this roll with pork and bacon primarily, and do not, in general, make it with any other meats although we are working on it! |
| Mortadella Di Prato | This is a type of mortadella from Prato, a city in Tuscany, Italy. It stands out from your more traditional mortadella in that it uses Alkermes, a rose water infused liquor. This is a popular and famous sweet liquor drunk around Prato and is used in it’s culinary dishes. It is very hard to find in the United States, so we make our own! |
| Kranjska Klobasa | A smoked sausage from Slovenia made with cheddar cheese. Coarsely chopped pork mixed with bacon, spices, and chunks of cheddar stuffed into a pork casing and hot smoked. Delicious. This traditional sausage is originally from Slovenia on the border with Austria and Italy. First mentioned in a Slovenian cookbook from the 1890’s. It first emigrated to the United States in the 1940’s. It also happens to be very popular in Australia where it is known as a ‘Kransky’. The Waiters Club in Melbourne, Australia is renowned worldwide for its wide range of Kransky dishes. |
| Lop Chong | The generic Chinese Sausage. Lap Change is a dried, hard sausage flavored smoked, sweetened, and flavored with rose water, soy sauce, and rice wine. |
| Kielbasa Mysliwska | The traditional Polish ‘Hunter’s Sausage’. It is lightly smoked and dried, made with juniper. These sausages are usually short and plump, 3-4″ in length and about an inch thick. They are triple smoked to give them a rich, deep smoked flavor. |
| Kabanosy | A thin, heavily smoked Polish sausage. Typically these are 2 feet long and thin as a finger! The classic version is made solely with black pepper, but we also make these links with garlic. These are the Polish SlimJims! |
| Serdelki | This is the Polish hotdog! A plump little poaching sausage from the Polish countryside. Serve it with mustard, ketchup, and horse radish! |
| Metwurst | The mettwurst is a classic in German smoked sausage either soft like a spread, or harder smoked like a salami. We make a Holsteiner style mettwurst which is the harder smoked variety for slicing and serving with saeurkraut, potatos, and mustard! |
| Krautwurst | A post Saturday night sausage favorite, sauerkraut bratwurst! Sftereine große nacht aus trinkendem bier, these are boiled in the left over beer and served for breakfast…or lunch. Fried in a bit of butter and oil for a crispy crunch, and served on a pretzel roll with mustard. |
| Bockwurst | The most popular German sausage, the famous Bockwurst! Originally invented by R. Scholtz of Berlin, a restaurant owner, in 1889, it has become one of the most famous of German flavored sausages. Veal is the most prominent meat used, but it is great with all kinds of meat. (It’s even made with horse…shhh). It’s a boiled sausage, and is then simmered or grilled to reheat. |
| House Hot Smoked Ham | Our House Hot Smoked Ham! Our own recipe for a delicious and moist ham for any occation. Brined and then hot smoked, it is great for anytime. |
| Brined Pancetta | A pancetta made with a salted brine similar to the dry pancetta. This is a Dry Cured bacon famous in Italy, Croatia and Slovenia. It is a ‘rolled’ bacon which is not smoked. |
| Pickled Links | Your choice of flavor, our pickiling spices! Choose any of the smoked sausages and we pickle them! |
| Tasso Ham | Tasso is a hard smoked shoulder of pork. This is the tradional ham of Louisiana and creole cooking, extensively used in jambalaya and other cajun dishes. Made from the should of the pig or boar, it is rich with fat and flavor. |
| Carne Salata | Carne Salata is the ‘Ham in a Tub’ because they used to be made…wait for it…in a bath tub! Of course we don’t use a bathtub (or atleast not ours!), instead clean and sanitized jars. It is made from the pork cross rib, a section of the front ‘arm’ of the animal. These pieces are salted in the spice mix and left to brine in their own juices. Once done, we air dry them to finish the curing. |
| Lonzino | Lonzino is a fermented and smoked pork or boar loin. Rubbed with spices, it undergoes a rigourous three part curing and drying process that leaves a delicious, solid and sliceable ham suitable for sandwiches and serving with cheese. |
| Game Prosciutto | This is a dry cured ham recipe made for smaller game such as sheep or antelope. The fattier the meat the better. It makes a rich and sliceable portion of cured ham. |
| Pastrami | Pastrami originally came from Romania and a time from before refrigeration. It’s fame, though, comes from the push carts of Romanian Jews from the Lower East Side in New York. The Jewish immigrants first smoke goose breasts until beef belly was found to be much cheaper. These smoked briskets and bellys were then sliced into sandwiches and sold on the streets of New York from food carts. Years later, Sussman Volk, accredited with making the first pastrami sandwich at his converted restaurant and former butcher shop, the world famous Katz Deli. Our pastrami, whether beef, pork, or game, is just as delicious. |
| Dry Cured Capicola | Capicola is made from the neck and shoulder of the pig or boar. It is a dry cured luncheon meat. The meats, after curing, are air dried on their racks for 20 days. |
| Pancetta | Pancetta is the Italian’s bacon, but instead of smoked, it’s air dried for a month. Instead of strips cut from the flat belly, it is rolled up. |
| Bulgarian Loukanika | The Bulgarian Loukanika is a rich dry cured sausage made with a savory fish sauce. This sauce is called Garum and is made from the guts of anchovies mixed with salt. This is an ancient sauce that dates from the time of the Romans and was produced by mixing the mashed guts of the fisherman’s anchovies with salt then left out in the sun for a year. The clear liquid that rose up off the guts was called garum and was decanted off to be used in the foodstuffs of the day. This pork or boar sausage is cured and dried for a month. |
| Moskovskaya | An Odessa salami of Russian origin. We cure and dry this sausage while under weight and packed into special wooden molds. This gives this salami it’s distinctive square shape. |
| Beef Boerewors | This is a beef boerswors, much like the Traditional Boerswors, except with all beef. We stuff it in a lamb casing to make long, thin links! |
| Droëwors | A South African dried sausage, cousin to the Boerewors, but made thinner. It is spiced with toasted coriander and dried and cured quickly to be eaten like a snack stick here in the U.S. It is a direct descendent to Metworst. |
| Mojo Cuban Sausages | Mojo is a tangy Cuban sauce made, originally, with soured oranges. We still use oranges, but with a dash of lime juice instead, to give it its tart flavor. We mix this sauce with poultry, pork, or game, to make a zesty and garlicy sausage we then lightly smoke for a carribean link. “El encanto es un producto de lo inesperado!” |
| Chimichurri | In Argentina, if you visit anyone’s house, you will find chimichurri sauce on their table, the same as ketchup would be here in the States. This is the sauce they use on their famous grilled beef. We hand make this sauce and combine it with the hardier meats, then hard smoke it these links for a delicious South American taste! |
| Landjäger | Landjäger is famous in southern Germany and Austria and means ‘country hunter’ in German. The sausage comes in pairs and was used as soldier’s food due to it’s easy transportability and shelf stability. These sausages are pressed in a wooden mold while curing to give them their characteristic square shape. Eat it like salami or cook it with potatoes and fresh greens! |
| Gyulai kolbász | From the Hungarian town of Gyula, this is a smoked sausage of World Famous pedigree. In 1935 at the World Exhibition of Food in Burssel, the Gyulai kolbász took the Gold Diploma! Gold Diploma! |
| Csabai kolbász | Csabai kolbász is a famous Hungarian smoked sausage originating from the town of Békéscsaba. It is made with paprika and comes out smokey and spicy! |
| Snack Sticks | Just like those Slim Jims, but better, these are hard smoked North American Game Company Smoked Snack Sticks! |
| Rossette de Lyon | The most famous of France’s dry cured salamis, the Rossette de Lyon. |
| Plockwurst | Plockwurst is the German’s ‘cheap’ salami used in the food industry for stuff like pizza and sandwiches. Still delicious though. The name comes from the low gothic (Old German) ‘block’. |
| Pepperoni | This is the famous pepperoni. A descendent from the spicy salamis of southern Italy such as salsiccia Napoletana piccante. Today’s pepperoni is a bit softer and made with artificial casings. |
| Salchichon | A Spanish dry cured sausage from Aragon made with bacon. We make it a little bit spicier than some others, but it is Spanish after all! |
| Calabrese Salami | From the South of Italy, Calabria, comes this world famous dry cured salami. Spicy and dry, it is used in salads and pastas and great sandwiches. The southern Italians, from the ‘toe’ of Italy, have been preserving meats and vegetables for thousands of years, keeping the ir foodstuffs edible and delicious. |
| Lukanka | Another version of the Macedonian sausage, without ajvar. Once stuffed into hog casings, we then hand roll them out so they are flattened. We do this daily until all the air is gone and the sausage has cured. |
| Goetta | Goetta is a regional favorite from Cincinnati and North Kentucky. It is a meatloaf made with pork shoulder and steel cut oats. A breakfast food from German immigrants, it is fried up in the bacon grease and served with an egg. This breakfast food is famous enough in Cincinnati that it has its own festival, Goettafest! |
| Lebanon Bologna | From the Pennsylvania Dutch, Lebanon Bologna is a all beef cold smoked meat great for slicing. This sausage is named for the Lebanon County, Pennsylvania, from where it comes, and is found throughout the region at the lunch meat counter. We make a honey smoked, and double smoked variety as well as the traditional. |
| Scrapple | The first pork recipe invented here in the Good ‘Ol U.S. Of A.! Scrapple’s history can be traced back all the way to the Roman Empire, but more recently, to the Pennsylvania Dutch settlers. These hardy Germans would use all the pork trimmings not fit for sale, chop them up, add corn and buckwheat, and form into a loaf. Slice off a piece and fry up for an authentic pon haus breakfast. Mmhmm! |