I start with whole heirloom Hereford hogs from Lake Geneva, WI, that are raised humanely on open pasture, without hormones and without antibiotics.

I butcher the whole hogs myself, and use different spices and herbs on each cut - the result is five different kinds of prosciutto, each with its own flavor and character. All of our products are ready to eat as they are without cooking, but also sauté and fry wonderfully and quickly.

The long curing and drying time means our meats loose about 30% of their original weight, resulting in very intense, complex, yet delicate flavors.

Guanciale

Tender pork cheek, with dense buttery fat and lightly peppered taste. The authentic thing for pasta carbonera. Beautiful meat streaking makes this one a treat for the eye as well.

Paletilla Húngara

Paletilla is a Spanish cut - it's the whole front leg of the hog, and looks just like a smaller verison of the back leg, or ham. Many in the know there actually prefer this lesser known cut to the more famous hams. We make ours as a whole bone-in foot-on front leg just like they do in Europe. Our Paletilla Húngara has a hint of smoky and sweet paprika. Think serrano ham crossed with capicola, like prosciutto but with a fresher, silkier taste.

Susslende

The name may be German for "Sweet Loin" but this one is purely our own invention - a whole boneless loin cured with Wisconsin maple sugar.

The velvety lean of the meat slowly gives way to a woodsy finish from the maple with every bite. The long even baguette-like shape of the loin makes the whole unsliced version of this a very easy one to work with in the kitchen, easy to handle as a gift, or something fun to bring to the dinner party.

 Black Pepper Tenderloin

 Very little and very lean, our Black Pepper Tenderloin is big on intense dark flavors and pleasant cracked black pepper. Might be our "collectors item", as one whole hog makes only a half pound of this by the time it is done curing and drying.

Speck Prosciutto

The crowning glory of all charcuterie, our Speck Prosciutto is just plain majestic. I make this as a whole bone-in foot on ham (rear leg), starting at about 16 lbs. Instead of just getting salt, this type of prosciutto is in the style of very northern Italy and Austria, where a complex set of herbs, spices, and cold smoking with fruit woods join in the process. A long drying and aging time of up to one year make for amazing complex and dense flavors, akin to how long aged hard cheeses take on that hard-to-describe intensity after such a long wait.