meat and poultry
Dry-curing of meat is an ancient practice which involves salting and then aging. The salt penetrates as it dissolves into the moisture of the meat and this provides the flavorful and preservative ‘cure’.
Large pieces of meat can be dry-cured whole; Southern ham, Italian Prosciutto, Spanish Jamõn, French Jambon. Dry-cured meats can also be smoked; bacon, Tasso, pastrami, for instance. Meats can be chopped or ground and then mixed with herbs and wine, put into casings and then dry-cured. This category includes salami, soppressata, chorizo. Ground meats piped into casings can also be smoked and then become kielbasa, linguica, andouille.
We carry cured meats from Salumeria Biellese, Charlito's Cocina, Vermont Salumi, Red Table Meats of Minnesota, Fra’ Mani, La Quercia, Jamõn Ibérico Bellota from Fermin of Spain, salami from Molinari and Columbus Foods of of San Francisco, and a variety of meats from North Country Smokehouse of New Hampshire as well as salami and sausage from VT99.
In addition to cured meat and fish, Provisions carries a full line of fresh meat, Berkshire pork, rabbit, lamb, venison, poultry, including Heritage turkeys, game, including local Vermont quail and pheasant, farm raised partridge, squab, guinea hen, duck, fresh as well as prepared foie gras, pâté, and a wide range of fresh sausage.