Cured Meats from the United States

A small-format saucisson sec style dry sausage crafted with pork meat in Chicago.

This traditional ham is boneless, robustly flavored, and easy to prepare. Slice it thin but enjoy it copiously.

A masterful mini-format chorizo-style salami made with pork cured with Pimenton de la Vera

The traditional bologna meat salami, in a practical smaller size and made from tender veal.

A dry sausage crafted in the Spanish chorizo style, cured with red pepper and paprika, sweet red wine, and fennel.

The perfect combination of ground beef and pork, seasoned, cured and encapsulated in a European-style sausage.

Lean pork belly marinated in maple syrup and smoked over applewood for a bold, meaty and flavorful bacon.

Deliciously Alderwood-smoked duck breast from Sonoma Country, California.

A tender, moist and flavorful duck leg, prepared the Gascony way - salted and slowly cooked in it's rendered fat for great duck rillette.

A full-flavored smoked salami made in the USA following the classic Russian recipe.

A rare and delicious gourmet Hungarian treat, tender and smoky, made in the USA.

Authentic and robustly flavored Russian-style salami made with a unique blend of cured beef and seasoning.

The traditional Polish sausage, thin and firm, with flavors that mix smokiness and spice, made in the USA.

A cured pork whole-muscle salame similar to proscuitto, beautifully marbled and coated in black pepper

The smaller version of this savory cooked and smoked deli favorite.

Flavorful and juicy, our bone-in steamship Berkshire ham is the perfect cut for carving stations and buffet lines.

This Italian specialty is made from cured pork belly, and unlike bacon, it's only simply cured with salt and left to age.

Succulent, rosy ham rubbed with spices and smoked to perfection