DRY-CURED SALAMI

Traditional dry-aged salami inspired by European flavours.

• Rosette de Lyon
  Simple French style with red wine and cracked white pepper
• Hungarian salami
  Paprika, chilies and black pepper then cold smoked.
• Spanish Salchichon
  Hot and sweet smoked paprika, oregano and garlic.
• German Cervelat
  Cold smoked with hints of juniper, caraway and nutmeg
• Italian Calabria
  Fennel seeds, cracked pepper, chilies, garlic and red wine
• Truffle and Herb
  White truffle oil, fresh thyme, and a little garlic.
• Mimosa
  Orange zest, sweet white wine and coriander.
• Lemon Drop
  Lemon zest, sweet white wine and fennel seed.

DRY CURED SAUSAGES

Dry sausages in single links. Great for snacking on.

• Chorizo Riojano
  Cold smoked sausage made with hot smoked paprika, oregano and garlic
• Landjäger
  Mild spiced, cold smoked German sausage.
• Hungarian
  Cold smoked sausage made with paprika, black pepper, chilies, garlic
• Cacciatore
  Italian Hunter’s sausage made with fennel, chili, black pepper, and red wine
• Saucisson Fumé
  Cold-smoked French sausage made with red wine and white pepper.
• Pepperoni
  Cold smoked and flavoured with garlic, chili, fennel, and allspice

Salumi

Air dried cuts for thin slicing.

• Culotini
  Lean pork cured with fennel and chilies.
• Coppa
  Pork collar cured with fresh thyme, and mace.
• Lonza
  Pork loin cured with rosemary and black pepper.
• Lomo
  Pork loin cured and rubbed with smoked paprika.
• Pancetta
  Pork belly cured with herbs and garlic.
• Guanciale
  Pork jowl cured with garlic and pepper.
• Schinkenspeck
  Lean, cold smoked pork cured with juniper, black pepper and allspice.
• L’il Country Ham
  Lean, cold smoked pork cured with rosemary, garlic and brown sugar

SMOKED SAUSAGES

• Southern chorizo
  Made with cumin, ancho chili, Mexican oregano, and garlic
• Andouille
  Cajun sausage made with Fresh Thyme, allspice, garlic, and black pepper
• Kielbasa
  Made with garlic, nutmeg and marjoram
• Mild Hungarian
  Paprika, black pepper, garlic and caraway.
• Turkey Cranberry
  All turkey with dried cranberry, rosemary and spices
• Turkey chorizo
  All turkey with herbs, onion, paprika and garlic.

SPECIALTY SAUSAGES

• Fine Pork Pate
  Traditional, spreadable, fine liver sausage.
• Blood pudding
  Made with pork, barley and oats. Flavoured with sage, pepper and onion
• Bratwurst
  Poach sausage made with nutmeg, mace, white pepper and mustard
• Country pate
  Coarse pate with pepper, herbs and spices.
• European wieners
  Fine ground pork with a touch of pepper. Smoked then poached
• Asian Duck
  Coarse pork and duck with 5 spice, hoisin, and garlic

A New Section

• Ham
  Boneless ham roast perfect for slicing.
• Cottage Roll
  Boneless shoulder ham.
• Capicollo
  Spicy Italian-style shoulder ham.
• Smoked Beef
  Montreal-style smoked meat.
• Smoked Turkey Breast
  Great for sandwiches.
• House Bacon
  Cured in our house recipe brine.
• Rosemary Bacon
  Cured with a dry rub using brown sugar, juniper, and black pepper.

A New Section