Today's Charcuterie & Salumi

  • Duck Prosciutto
  • Spanish Chorizo
  • Black Pepper Bacon
  • Breakfast Bacon
  • Cajun Andouille
  • Duck Confit
  • Hot Sopressata
  • Mexican Chorizo
  • Pancetta
  • African Biltong
  • Pepperone
  • Beef Jerky
  • Hot Italian Sausage
  • Breakfast Sausage
  • Lomo Embuchado
  • Beer Bratwurst
  • Double Pork Stock
  • Kielbasa
  • Saucisson d'alsace
  • Bee Hive Ham
  • Leaf Lard
  • Citrus Smoked Salmon
  • Tasso
  • Country Pate
  • Sobrassada
  • Coppa
  • Colombian Chorizo
  • Smoked Salmon Jerky
  • Lardo
  • Bresaola
  • Summer Sausage
  • Genoa Salami
  • Half Smokes
  • Fennel Salami
  • Pastrami


My my my... What do we have here? Talk about finding everything a hungry wolf likes to eat under one roof. This sure beats going around knocking on doors all day. Lets see, where should I begin?  I sure could go for a little bacon right now.  Perhaps some salami as a second course?  Maybe I will have a few pork rinds and a smoked rib or two for dessert.  

Characteristically, prosciutto is procured from the hind leg of the hog. However, this particular provision is made by applying the old-world practices of classic prosciutto crafting to a duck breast. Sliced thinly and served with TLP crackers and a paradoxically thick book, duck prosciutto is a habitually hermetic pigs dream come true.

Duck Prosciutto

Hudson Valley duck breast, white pepper, curing salt
Chorizos are much akin to pigs; they come in plethora of sizes and varieties. This Spanish method is most revered by connoisseurs for its balance of assertiveness and restraint. Alternately, this chorizo is responsible for sublime paella and steamed mussels.

Spanish Chorizo

ground pork shoulder cured with a pimenton spice blend, black pepper, oregano, garlic, and cold smoked over hickory wood.
Now I’ll admit, I like my applewood bacon as much as everybody else. But gosh, sometimes you just need to change things up a bit and try something new. I like to fry up a couple pieces for my club sandwiches. Addin’ a little onion jam ain’t a bad idea neither.

Black Pepper Bacon

pasture raised pork belly dry cured in kosher salt, honey, and black pepper
Waking up before the sun just a got a whole lot easier. There are two things that can drag a tired pig out of bed in the morning; coffee and bacon. This stuff smells as good as it tastes and it’s the perfect cure-all to a late night out.

Breakfast Bacon

pasture raised pork belly cured with kosher salt, black pepper, maple syrup, and hot smoked over maple wood
Come on say it with me now: “an-doo- ee”. This is a must for classic Cajun dishes like gumbo or jambalaya. I’ll even give you my secret recipe so you can make it at home for your family and friends. Oh, one more thing; you’re gonna want to pick up some of our Tasso to throw in there too. Trust me.

Cajun Andouille

coarsely ground pork seasoned with our Cajun spice blend, and smoked over pecan wood
Confit is one of the earliest methods of preservation known to man. The term traditionally refers to a meat that has been salted for a day, then cooked and stored in its own fat. Although many modern chefs now use the term confit frivolously, duck confit's versatility and succulence is unequivocally superlative.

Duck Confit

locally farmed duck legs cured in organic herb salt and braised overnight until meltingly tender
This is a quintessential sausage of Southern Italy. In all probability, you have noticed the word “press” within the name, which is exactly where this sausage receives its name. This rectangular relic is marvelous sliced thinly and served at room temperature.

Hot Sopressata

Ground pork shoulder cured with kosher salt, whole peppercorns, red pepper flakes, toasted cumin, ground chili, garlic, and then dry aged for 90 days.
Upgrade to our Mexican chorizo next time you are having a fiesta. Our Mexican chorizo is perfect for everything from burritos to tacos, nachos, and even empanadas. I like to eat mine with scrambled eggs for breakfast. Typically, Mexican chorizo is sold fresh but we thought it would be a good idea to mix things up & offer a smoked variety.

Mexican Chorizo

pasture raised pork, kosher salt, black pepper, ancho chili, garlic, cumin, mole', epazote (Mexican oregano), and a splash of organic lime, & smoked over hickory wood
Now don’t let the fancy name fool ya’! Pancetta aint all that different from your favorite bacon. Only thing to remember is that pancetta is usually rolled up tight and un-smoked. I hear it tastes mighty fine in pasta dishes or even Italian soups and stews.


rolled and tied pork belly cured with juniper berries, rosemary, thyme, garlic, black pepper, and nutmeg
Although the majority dubiously give credit to African culture for creating this dried delectable delicacy, it was in fact introduced by none other than the Dutch in 1652 when they arrived in the Cape Colony (located in the southernmost tip of Africa) to set up a way-station and loading dock for ships carrying provisions for trade. Upon first glance, laymen might mistake this treasure as beef jerky, but it is of a much higher pedigree.

African Biltong

locally raised beef eye round marinated in malt vinegar and rubbed with curing salt, coriander, and garlic
Men cook too. And when I do it, I do it right. I don’t cut corners by using cheap, pre-packaged junk food. I use the best of the best when it comes to ingredients. My specialty is grilled pizzas with fresh mozzarella, marinara, and TLP’s pepperoni. I always shave a few extra slices for a snack while I work.


local sirloin and fatback, curing salt, cane sugar, black peppercorns, pimenton, and anise
Forget that stuff you see at the grocery store. This is the real deal and it’s even at the same price as that processed stuff. We make it the old way; the right way. This jerky takes no less than 4 days to make, and it’s worth the wait. It’s worth the $ too; down to the last penny.

Beef Jerky

grass fed beef marinated in worcestershire, soy sauce, garlic, brown sugar, and smoked over hickory wood
You won’t catch me at the grill without the necessities. Burning coals, a cold beer, and most importantly; hot Italian sausage. These guys are full of flavor with just the right kick. At three bucks a link, you can’t beat ‘em.

Hot Italian Sausage

coarsely ground pork seasoned with kosher salt, black pepper, paprika, coriander, fennel seeds, oregano, red pepper flakes, and red wine vinegar
If you start with a better pig, you’ll end with a better sausage. It’s that simple. the pork in our breakfast sausage come from none other than Polyface Farms. Clean pens, open pastures, and all the chestnuts they can eat. These pigs are livin’ the good life! Oh, did I forget to mention the sage comes from my own herb garden?

Breakfast Sausage

pasture raised pork with kosher salt, black pepper, dark brown sugar, sage, and a highly classified spice blend
For the past several decades pork producers have been decreasing the fat content in pork as an attempt to make it more appealing to a consumer base that began demanding leaner meat. Unfortunately these drastic measures have been detrimental to the quality of pork, especially prize cuts such as the loin. This however, is the fruit of our loins… Well so to speak.

Lomo Embuchado

locally raised pork loin cured with garlic, pimenton, cracked black pepper, cane sugar, and dry aged for one month
Ask any guy you know to name the first sausage that pops into his head. Chances are, he is going to say bratwurst. Don't be fooled by the dairy in this sausage. Egg whites are a must for any traditional brat made the right way. That's exactly what makes these sausages so juicy.

Beer Bratwurst

pasture raised pork, marjoram, ginger, white pepper, organic egg whites, and pale ale
If you don't have a good stock, you ain't never gonna have a good soup! All good cooking starts in the beginning; you gotta start with the best if you want to end with the best. The funny part is that this stock has got twice the flavor with none of the added sodium these commercial brands use in theirs.

Double Pork Stock

roasted pork bones, onions, carrots, leeks, and aromatics
It is quite astonishing how many people around the world are familiar with "kielbasa", yet so very few are privy to its origin. In Poland, all sausages are called kielbasa. However, it is one kielbasa in particular that is famed above all others. It is none other than "polska kielbasa Wedzona" that has proclaimed the title of Poland's sultan of sausages.


pasture raised pork, garlic, marjoram, kosher salt, and black pepper
The art of a true, hand crafted salami is transcendental. The simple yet complex alchemy of meat, salt, and time working cooperatively to evolve a sausage is truly awe-inspiring. Perhaps it is only a connoisseur's conjecture, but I believe the art of salami to be a transformation in the rarest of forms.

Saucisson d'alsace

pasture raised pork cured with garlic, white pepper, rum, white wine, nutmeg, cloves, & cinnamon before being aged for five months
We're right next door to Virginia, so it would be a shame not to offer our own version of America's favorite ham. First the hams are seasoned with salt, sugar, and spices for a couple days. Then it's time to trim them up nice and pretty. After that, they get smoked over pecan wood and lacquered with honey and whisky glaze.

Bee Hive Ham

pasture raised pork brined in salt, honey, spices, and hot smoked over pecan wood.
Forget the shortening and butter. All you need to make the most tender, flaky pie crust is some good leaf lard. It’s what they used to use on the farm back in the old days. Ours comes straight from pasture raised pigs fed on an all natural diet.

Leaf Lard

Sometimes the obvious can be so obtuse. However, in this particular case, it makes perfect sense. The delicate aroma of the lemon smoke accentuates the natural flavors of the fish without becoming the predominant flavor.

Citrus Smoked Salmon

Atlantic salmon, sea salt, cane sugar, lemon, orange, allspice, and smoked over lemon wood
I'm tellin' ya - it don't get much better than tasso. I can slice it thin and put it on a biscuit, or I can dice it up fine and throw it in a Cajun gumbo or jambalaya. You name it and tasso can do it... Well, when it comes to food, that is.


pasture raised pork cured with kosher salt, black peppercorns, garlic, cayenne, white peppercorns, and smoked over pecan wood.
Pate comes in a plethora shapes, sizes, & textures. One only needs to remember that they all have their own merit and individual qualities. A pate bearing the word "country" implicates that it is more coarsely ground and rustic in nature. No trifling over truffles in this particular case - just simplicity at its finest.

Country Pate

Pasture raised pork, kosher salt, shallots, Evensong Farm eggs, garlic, thyme, sage, and white wine
Polyface Farm pork shank & belly, cured with sea salt, pimenton, and then aged for three months.


Reigning from the Balearic Islands in Spain, this spreadable sausage sequesters the soft fats from the swine. The spicy, slightly piquant flavor is unrivaled when spread on crusty bread and a nice glass of Riojan red wine.
An air-dryed meat of many names - coppa, capicola, capocollo. But to this, I say "What's in a name?" That which we call a coppa, by any other name would taste just as devine.


Evensong Farm pork neck, cured with sea salt, brown sugar, black pepper, garlic, coriander, fennel seed, red chili flakes, cumin, clove, & then aged for three months
This slightly spicy, course ground sausage is a great way to expand your horizons. In Colombia, these chorizos are divine when accompanied with beans & rice or alongside their version of a savory pancake known as arepas!

Colombian Chorizo

Pasture raised beef & pork, garlic, onion, paprika, white pepper, cumin, & green onions smoked over hickory wood
We made this one for all of our fish loving customers to enjoy the big flavor found in our traditional beef jerky. This is the right snack for long hikes, camping, road trips, & pretty much any time you need a protein pick-me-up.

Smoked Salmon Jerky

Scottish salmon marinated in soy, garlic, onion, brown sugar, & smoked over hickory wood
You gotta hand it to the Italians, they know their way around a slab of pork fat! Out here in the U.S. we like our salt pork. Lardo ain't all that different but its worth tippin' your hat to. Our lardo is cured with some darn good herbs and spices before its aged for an entire year! Now that is some fancy salt pork!


Pasture raised pork fatback cured with sea salt, rosemary, thyme, black pepper, red chili flakes, & bay leaves
This beloved bovine salume of Lombardy Italy is extraordinary. It's natural beefy flavors are accentuated by the aromatic herbs & spices without being overwhelmed by them. Enjoyed best with a delicious olive oil, full-bodied red wine, & crusty bread.


Pasture raised beef bottom round cured with kosher salt, juniper berries, rosemary, thyme, garlic, clove, & black pepper before being aged for several months
I'm tellin' ya'll - our summer sausage is where it is at! We start by marinating some darned good meat & spices before fermenting for 24 hours. From there, we smoke these beauties over hickory & a bit of cherrywood smoke before aging them for another 24 hours. You can definitely taste the difference!

Summer Sausage

Pasture raised beef, pork, black pepper, coriander, garlic, mustard, & allspice smoked over hickory wood
There may be quite a few salamis out there in the world, but Genoa salami is that salami that we all think of for meaty salami sandwiches with mustard, a thick Italian submarine sandwich, and for cheese and crackers. It's big on flavor without being overly complicated. When Americans say "salami" this is the one they probably have in mind.

Genoa Salami

Pasture raised beef & pork cured with kosher salt, white pepper, garlic, oregano, coriander, & red wine before being aged for five months.
The legendary smoked sausage of Washington DC. There is a lot of mystery behind this sausage. All you need to know is that they are delicious, especially when you use all natural ingredients & real logs to do the smoking! You can't go wrong with a bun & and the chili cheese combo, but they are good eating no matter how you prepare them.

Half Smokes

Half beef, half pork seasoned with kosher salt, garlic, cumin, onion, & our top secret spice blend before being smoked over cherry & hickory wood
The legend says that the fennel salami came about when a stolen salami was deliberately discarded in a fennel field as the bandit being chased away for his heinous act. Once the pursuers had given up tracking the bandit down, the bandit returned to the fennel field to recover his plunder only to find that the aromas of the surrounding fennel had made its way into the salami itself.

Fennel Salami

pasture raised pork cured with kosher salt, fennel seeds, black pepper, garlic, & red wine before being aged for 90 days.
It's all about patience. Believe it our not, our pastrami takes about a full week to prepare. We put in the effort at every stage to make sure we keep our pastrami at another level. It's a lot of dedication, but that first bite is always a reminder that hard work pays off.


Pasture raised beef brisket, brined, coated with mustard, black pepper, coriander, garlic, & onion before being slowly smoked over hickory & cherrywood.