Cured sausage & beef jerky

Cured sausage this week comes in several varieties from NLBCo

• New lebanon baloney is a cured, fermented, and semi-dry all-beef sausage. It's real beefy, smoky, and tangy!

• Pfefferbeiser is a cured, fermented, and dry sausuage made with local pork, beef, and pepper. It's a most excellent addition to your charcuterie board.

• Finocchiona is a classic and bold dry-cured sausage from the Italian tradition. It's made with meat form the shoulder of the pig. Aged in a hog casing and flavored with fennel, black pepper, garlic, and red wine, these have a diameter of approximately one inch.

•  Saucisson a l'ail is a subtle and lovely dry-cured pork sausage from the French tradition. It's made with lean pork and is studded with carefully hand-diced fat from the back of the pig. Aged in a hog casing and flavored with garlic, quatre épices, and cognac, these have a diameter of approximately one inch.

SOLD OUT • Soujouk is a complicated, wonderful dry-cured beef and lamb sausage from Armenian and other areas of Balkans and the Middle East. It's flavored with black pepper, aleppo pepper, garlic, fenugreek, cumin, and other spices.

SOLD OUT • Pepperoni is a classic italian treat. Slice it for a snack. Or put it in an omelette or on a pizza.

• Hungarian paprika is a dry-cured and cold-smoked pork from the Hungarian tradition. It's made with pork from the shoulder of the pig. Aged in a hog casing and flavored with sweet and hot paprika and garlic, these have a diameter of approximately one inch.