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