All meats where hand made by the talented groom many featuring wild caught game procured by the man himself.

Abalt Szalonna

Featuring Bacon boiled with garlic and coated in a paprika garlic rub

Abalt Szalonna is a traditional Hungarian boiled bacon served cold over crackers or crusty bread. Sometimes mistaken for raw due to its tender fatty nature, this unique traditional fair features a strong garlic and paprika punch.

BASTURMA

Featuring Whiletail Deer with Pepper, Rosemary, Thyme and Juniper

Basturma known as aboukh' is an ancient Armenia cured meat dating back to 95 BC. Mention of this dried salted meat can be found in the Armenian translation of the bible in fifth century AD.

BILTONG

Featuring Whiletail Deer with Pepper, Corriander, Worcestershire, & Red Wine Vinegar

Biltong is a south African jerky like meat was first created by the indigenous people of South Africa over 400 years ago. They preserved their meat by curing it with salt and hanging it to dry.

BRESAOLA

Featuring Whiletail Deer with Pepper, Rosemary, Thyme and Juniper

Bresaola is a type of Italian dry-cured beef that is known for its delicate texture, sweet flavor, and ruby red color. It originated in Valtellina, in the Lombardy region of the Italian Alps

CAPOCOLLO

Featuring Pork with Pepper, Calabrian Pepper, Garlic and smoked paprika

Capocollo is an Italian cured meat that originated in the Calabria and Piacenza regions of Italy and dates back to the Roman Empire. It's made from pork shoulder and neck, and is also known as capicola, coppa, or gabagool.

SALAMI

Featuring Whiletail Deer with garlic, sage, & juniper berries

Salami is a classic salted and dry-cured sausage that has been popular in Italy for millennia and is now enjoyed the world over. The origins of salami are unknown, but it dates back to ancient Roman times. The word "salami" comes from the Italian word for "to salt".

SOPRESSATA

Featuring Pork with pepper, Milk Powder, Calabrian pepper and Garlic

Sopressata is a traditional Italian dry-cured salami with a spicy flavor and a thick texture that originated in the Calabria region of southern Italy, where pork preservation dates back to the time of the Greek colonization

SUMMER SAUSAGE

Featuring Black Bear with Paprika and Maple Sugar

Summer Sausage is a classic fair of hunters through the US. It originated in Europe before refrigeration was invented. Using several types of preservation methods at once allowed people to make a sausage that would keep from spoiling without refrigeration “in the summer months.” Hence the name, summer sausage. German immigrants brought the recipe to the United States in the mid-1800s