From the deep red color, dense texture and the rich, complex flavor, you would never guess that this was our lower fat alternative to beef or pork salami. To keep the same great taste, we use many of the same spices to create its classic old-world flavor, and it even features a lingering garlic finish - the hallmark of every quality salami.

From the deep red color, dense texture and the rich, complex flavor, you would never guess that this was our lower fat alternative to beef or pork salami. To keep the same great taste, we use many of the same spices to create its classic old-world flavor, and it even features a lingering garlic finish - the hallmark of every quality salami.

Buttery, salty, delicately spicy and incredibly delicious, we believe our capicola is better than even the traditional Italian varieties. There’s a little sweetness and the juniper berries provide a delightful base for the other spices. Plus, its deep burgundy color and well-marbled texture give this aged pork beautiful eye appeal, too.

This juicy sausage and its mellow, smoky flavor is modeled on a traditional Eastern European favorite. It’s all natural and begins with beef. Then we add the right amount of pork fatback to make it softer and juicier, we blend in nutmeg and other spices, and we finish it with maple smoke to be perfect.

This juicy sausage and its mellow, smoky flavor is modeled on a traditional Eastern European favorite. It’s all natural and begins with beef. Then we add the right amount of pork fatback to make it softer and juicier, we blend in nutmeg and other spices, and we finish it with maple smoke to be perfect.

This is our densely flavored, full-bodied, all-natural interpretation of classic Austrian braunschweyger. Unlike other braunschwegers, this is a dry salami made of a mix of beef and pork and a blend of fresh-ground spices. It’s then naturally smoked using maple chips to be incredibly delicious.

We age our lean, air-dried bresaola for 3-4 months until it is almost purple in color. It presents a delicate, aromatic roast beef flavor highlighted by a little sweetness, juniper berries and other savory, fresh-ground spices. It’s ideal as an appetizer, served at room temperature or slightly chilled.

This lush, complex salami has deep herbal undertones of clove, nutmeg and a hint of cinnamon that will leave you craving more. We achieve this incredible taste by adding fresh ground cardamom, allspice and cognac to special cuts of pork and beef. We are so proud of this sausage we named it for our adopted city, Chicago.

This salami is all-beef and is lovingly accented with a bit of salt, pepper and garlic. It tastes like a well-marbled, perfectly grilled piece of beef with a smoky finish. We enjoy all our sausage, but this is our most popular. We make it in the all-natural, traditional style using a recipe we found in the old country from the 1930’s.

This salami is all-beef and is lovingly accented with a bit of salt, pepper and garlic. It tastes like a well-marbled, perfectly grilled piece of beef with a smoky finish. We enjoy all our sausage, but this is our most popular. We make it in the all-natural, traditional style using a recipe we found in the old country from the 1930’s.