Recipes

Cured, subtly smoked, and perfectly balanced with savory and sweet, this simple recipe is delicious.

Classic Italian cold cut blended with black peppercorns, warm baking spices, and hand-cut fatback.

Cured for 18 days, flavored with juniper and rosemary, then smoked over apple and hickory wood.

Our Capicola is cured for ten days and flavored with black pepper, fennel seed, coriander and anise.

Our Salami Cotto is seasoned with fresh rosemary, chili flake, fennel seed, and garlic.

A classic Italian cold cut flecked with California pistachios, black peppercorns and hand-cut fatback.

Rich mousse of pork liver, slightly sweetened with Port Wine and capped with rendered pig fat.

Tender hand chopped pork shoulder slow cooked in pork fat with warm baking spices, ginger, and thyme.

Pork pâté studded with Oregon hazelnuts and cured bacon; spiked with Cognac and Oregon honey.

Country-style pork pâté made with fresh herbs, pistachios, and capped with rendered pig fat.

Rustic pork pâté, flecked with vibrant green peppercorns and sweetened with red wine.

Basque inspired fresh chorizo seasoned with pimenton and fresh garlic.

Classic Italian style pork sausage made with pecorino cheese and fresh parsley.

Traditional French style pork sausage recipe with fresh garlic and black pepper.

Coarsely ground, deeply smoked Cajun style sausage with paprika, oregano, and cayenne.

Basque inspired sausage made with pimenton and fresh garlic and smoked over apple wood.

Austrian inspired pork sausage stuffed with Emmantaler cheese and smoked over apple wood.

Our Breakfast Sausage contains 100% pork, seasoned with fresh sage and real Grade B maple syrup.

Our classic Italian sausage combines primo pork with a blend of garlic, fennel, and chili flake.

Our Frankfurter is pork shoulder in a natural lamb casing and smoked with hickory and apple wood.