Made famous by the festivals we do; especially the Berea Arts Fest and the Cleveland Oktoberfest where we slice it thick and grill and serve it on a crusty hard roll w/ spicy brown mustard and grilled onions.   Our biggest seller it also makes great lunchmeat. 

Bologna, Leona, 5 Star Brand, Domestic

Cold Smoked Braunschweiger, Chef's Choice Brand

Creamy and cold smoked makes a great sandwich w/ rye bread, Bermuda onion and Dijon mustard.

Coppa Ham, Hot or Sweet, Chef's Choice Brand

A dry cured ham made from the heart of the pork shoulder, rubbed w/ paprika, fennel and black pepper and requires 3-4 months to complete.

Corned Beef, Cooked, Chef's Choice Brand

We start w/ hand trimmed briskets and rub them generously w/ my hand blended pickling spice and plenty of fresh garlic to create a true Cleveland Style Corned Beef.

Corned Beef, Raw, Chef's Choice Brand

We start w/ hand trimmed briskets and rub them generously w/ my hand blended pickling spice and plenty of fresh garlic to create a true Cleveland Style Corned Beef.   We sell about 1500 lbs. at St. Patty's Day so order early we will run out.

Dutch Loaf, Fleischkäse, Chef's Choice Brand

This is what they serve grilled or baked whole in the Biergartens in Germany

Baked Ham, Farmland, Domestic

Cherry Wood Smoked Natural Ham, Chef's Choice Brand

We start w/ fresh local hams debone, brine and cherry wood smoke them.

Honey Ham, Farmland, Domestic

Prosciutto Ham di Chef's Choice, Berea, OH

This one takes me 18 months to complete.   It's not always available, but well worth the wait.

Mortadella w/ Pistachios & Red Wine , Chef's Choice Brand

Smaller in diameter than the commercial stuff.   We make it w/ pistachios, whole peppercorns and red wine.   Makes a great sub sandwich or great with just olives, cheese and red wine.

Olive Loaf, Chef's Choice Brand

Another great luncheon meat from us at Chef's Choice Meats.   When I was a kid I was always intrigued by the olives in this luncheon meat.

Romanian Style Pastrami, Chef's Choice Brand

Made from the deckle of the corned beef brisket, we rub them down w/ cracked coriander seed, butcher grind black pepper and sweet paprika & then smoke them w/ natural hickory smoke.   One of my favorites.

Dry Cured Pepperoni, Chef's Choice Brand

It takes us about 2 months to make these babies.   Not a thick as the greasy commercial crap you buy.   You will taste the love and an anise flavor note.   Goes great on pizza, but bury it under the cheese.

Assorted Pâtés, Chef's Choice Brand

Special order.   I make an assortment of pates; from rabbit to chicken to sausage.

Pickle & Pimento Loaf, Chef's Choice Brand

Another great luncheon meat from us at Chef's Choice Meats

Pickled Beef Tongue, Chef's Choice Brand

Dry Aged USDA Prime Roast Beef, Chef's Choice Brand

Seasoned w/ my hand blended roast beef rub & cooked to medium-rare for the ultimate chem.-free roast beast experience.

Dry Cured Finocchiona Salami, Chef's Choice Brand

This petit fennel infuse salami is new within the last year and is a new top seller.   Weighing about a pound, it's one you take home and slice w/ olives, aged cheese and a nice bottle of wine.

Dry Cured Genoa Salami, Chef's Choice Brand

The taste of the old world is just short distance away.   My Genoa takes 3 months to cure and is made w/ red wine, whole peppercorns and lots of love.

Dry Cured German Hard Salami, Chef's Choice Brand 

A combination of beef and pork this is what real hard salami should taste like.   It requires about 5 months to cure and is cold smoked a minimum of 4 times.

Dry Cured Sopressata, Chef's Choice Brand

These natural casing beauties require about 2 ½ months to complete.   With its origins from Northern Italy they are cold smoked to get them jump started.

Turkey, Mesquite Smoked, Perdue, Domestic

Turkey, Pan Roasted, Perdue Domestic

Smoked Meats