Smoked and Cured Meats By Type

Our classic Portuguese-style pork sausage is essential for an authentic Feijoada, but will also become your go-to sausage in many other dishes.

16 real American chicken breasts with a rustic, smoky flavor

Dry-cured, fermented, and aged for a minimum of three months, our Venison and Berkshire pork salami is masterfully seasoned, with a combination of red wine, juniper, and black pepper.

Where there’s smoke, there’s flavor, and nowhere is that more apparent than in our delicious smoked duck breast! Deeply savory, this meat boasts a complexity and nuance that will have you coming back for seconds.