Dry curing sausages is an ancient practice which preserves meats without the use of refrigeration. The process uses friendly bacteria to ‘compete’ against the naturally present harmful bacteria, out performing their ne’er-do-well cousins and robbing them of nutrients. Once cured, these links are hung to dry out, further increasing their shelf life. This combination of curing and drying create all the famous and delicious deli meats and salamis.

We have a large and diverse selection of classic, traditional, and custom flavors of dry cured sausages from old world Italian flavors to Asian standbys. Spicy salami, pepperoni, lop chong, plockwurst, noisette, and more! Made with pork, boar, elk, deer, beef, and all kinds of game and livestock!

We use a digitally controlled curing box (three actually), which is cleaned and sanitized between batches. This temperature and humidity controlled unit, is adjusted to meet the various requirements of the different salamis and sausage links.

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.

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.

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.

Dry Cured Capicola

Capicola is made from the neck, or ‘coppa’, and shoulder of the pig or boar. It is a dry cured luncheon meat. The meats, after curing, are air dried on our racks for 20 days. It is technically not a ham because it is not from the leg and butt of the pig, but we’ll let it slide this one time.

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.

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.

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.

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.

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’.

Rossette de Lyon

The most famous of France’s dry cured salamis, the Rossette de Lyon.

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!