Traditional Italian salami made with red wine vinegar, garlic, Indian coriander and black pepper.

Ignore this. You do not want duck breast prosciutto- why would you? Why would anyone? It's only the best thing we make, the richest, most delicious cured duck breast ever. The fresh cracked black pepper, thyme, garlic, bay leaves, and hand crushed juniper are too much flavor for anyone's palate. The whole duck breast is just too much. You definitely, definitely shouldn't order one of these brilliant examples of hand crafted charcuterie.

This recipe comes from a small town in Argentina that was settled by Italians. It is flavorful with garlic, nutmeg, clove, cinnamon and whole peppercorns.

This traditional recipe from Pamplona, Spain, combines the heat of cayenne with the warmth of Spanish smoked pimenton. A classic dry chorizo.

Traditional Maryland crab seasoning and but milder in a salami.

Italian hunter's sausage recipe. Natural ABF duroc pork seasoned with sea salt, pepper, and garlic.

Great salami for truffle lovers.

Natural ABF Duroc pork seasoned with dried porcini.

Natural ABF Duroc pork seasoned with long pepper, lemon zest and mace.

Natural ABF Duroc pork seasoned with smoked paprika, fenugreek, and a delicious chili from Turkey, urfa biber.

An Italian recipe; natural, ABF Duroc pork seasoned with fennel pollen.

A simple recipe from northern spain catalunya that shows the transformative power of meat fermentation. Natural ABF Duroc pork seasoned with salt and pepper.

Originally an Italian recipe made with fennel pollen, one day we received a batch of dill pollen instead. The result of the switch is a balanced, mellow, dill flavored Duroc pork salami seasoned with garlic and red wine.

Created originally for Flying Dog Brewery's annual local Riot, our newest bratwurst is made with their Raging B*tch Belgian style IPA. It's made with all natural Duroc pork and fresh ginger, coriander, and grapefruit zest to accentuate both the flavor of the beer and the sweetness of the pork.

Traditional polish pork sausage in hefty 6 oz. links. Seasoned with fresh garlic, marjoram, black pepper, coriander seed, ground mustard seeds and sea salt. There are 2 big links in a 12 oz. package.

South African expats take note! Our boerewors is a mix of 60% Angus beef and 38% Duroc pork, seasoned with white wine vinegar, French gray sea salt, toasted coriander seeds, black pepper, nutmeg, and cloves. We stuffed this tasty mixture into natural pork casings to make one pound coils: perfect for the grill.

Our Spicy Italian Sausage is a Tuscan style sausage made with natural, humanely raised Duroc pork. It is seasoned with crushed red pepper flakes, the best Tellicherry black pepper, and Indonesian white pepper. Supporting roles are played by fresh garlic, the best Hungarian paprika, anise, fennel, and allspice. We like to grill this sausage along with our Sweet Italian sausage or cut it into 1/2 inch lengths and brown the cut surfaces in a frying pan before adding peppers and onions, and, when those are soft, chopped tomatoes and herbs. This sausage is yummy on a crusty baguette, or with polenta or pasta. Buon appetito. A 12.8 oz. vacuum package contains four 3.2 oz links. Ingredients: Natural, humanely-raised pork, sea salt, garlic, water, paprika, black pepper, white pepper, anise seed, sugar (0.41%), coriander, fennel seed, red pepper flakes, and allspice.

In Sant Fritos de Bages, where I learned to make Catalan sausages and salamis, butifarras were sausages that did not contain paprika. Sausages with paprika were called chorizos. While I worked in Sant Fritos we made several kinds of butifarra--plain, with eggs (for Easter), with blue cheese, with sauteed onions, and several others, but never one with leeks. I'm fond of leeks. So my team and I decided to try adding them to our butifarra. We loved them. The butifarra with leeks are great grilled, sauteed, or baked. The would be fabulous in split pea soup or cooked with sauerkraut. Ingredients: Natual pork, fresh leeks, french gray sea salt, and Tellicherry pepper. Each 12 oz. package contains three 4 oz. links.

From the Catalan region of Spain, butifarra is such a simple sausage: just juicy, all natural pork, sea salt and the best black pepper available. If you haven't tasted this simple sausage you will be surprised at how savory butifarra can be. The internationally known Spanish chef Jose Andres sent sausage maker Stanley Feder to the Catalan region of Spain in 2007 to work with a family of traditional sausage makers. This is one of the recipes Stan brought back. He makes tons of it for Jose Andres restaurants. Each 3/4 pound vacuum pack contains 3 4 ounce links. to cook: grill, broil, saute, choice of stew. Ingredients: All natural pork, sea salt, water, and black pepper. Contains no preservatives choice of artificial ingredients.

This Greek recipe pork sausage tastes of fresh garlic, red wine, cracked black pepper, coriander and orange zest. Try it on pita with tomatoes and onions. 5 links in a 13.7 oz. pack.

Our newest pork sausage. The charro habanero is a Mexican chorizo seasoned with garlic, thyme, and paprika. The name comes from the fresh habaneros ground into each link. We carefully remove the seeds and membrane so you taste the natural fruitiness of the pepper and far less heat. Our 14 oz. package contains four 3.5 oz links.

Meat Crafters version of a DC original. A 3.5 oz, half beef and half pork link seasoned with pepper, garlic, and whole mustard seeds. The light, smoky flavor can best be complemented by a lash of spicy mustard.

Our traditional bratwurst is 80% pork and 20% beef, seasoned with lemon zest, leeks, allspice, oregano, and white pepper. Top with sauerkraut and mustard, and serve alongside an American craft beer. Four 3.5 oz. links in a pack.

Our interpretation of this American farmer's classic is seasoned with the finest rubbed sage, Tellicherry pepper, thyme, nutmeg, and hints of ginger and allspice and sweetened with 100% maple syrup. Five 2 oz. links to a pack.

Traditional spices, including fennel seed and season this authentic Tuscan style Italian pork sausage.

Meat Crafters' authentic Spanish style chorizo is a fresh pork sausage made with a careful balance of hot paprika, smoked Spanish paprika, fresh garlic, and just enough cayenne pepper. Try it as the base for a paella choice of sauteed with peppers and potatoes and topped with a fried egg.

Our version of this french North African classic combines fresh garlic, fresh shallots, and fresh cilantro with spring lamb, certified black Angus beef, the best aromatic Hungarian paprika, French gray sea salt, smoked Spanish paprika, black pepper, coriander, cumin, and oregano. It's flavorful and spicy without being super hot.

Our all lamb merguez is seasoned with tons of the best Hungarian sweet paprika, fresh garlic, Tellicherry black pepper, and fresh shallots. Fennel seed and mint, along with coriander, cumin, and Greek oregano play supporting roles. This merguez is great grilled or with couscous.

The combination of garlic, rosemary, lamb, and a touch of cayenne will inspire your taste buds. Excellent in a cassoulet.

All lamb seasoned with garlic, hint of cilantro and shallots.

All lamb seasoned with salt and pepper. Taste like a lamb chop.

Juicy, natural, ABF, local chicken seasoned with lots of fresh basil and a hint of garlic.

Fresh ginger, mild green chilies, and Thai spices make this sausage a real treat.

Our newest chicken sausage is made with Flying Dog's Fever Dream Mango Habanero IPA and has dried mangoes and fresh sweet habanero chili peppers ground into it to reinforce the flavor of the beer.

Our newest chicken sausage is made with Flying Dog's Fever dream mango habanero IPA and has dried mangoes and fresh sweet Habanero chili peppers ground into it to reinforce the flavor of the beer.

The combination of real apples and apple cider make this a flavorful sausage that kids and adults alike will love.