Welcome to Sherman Provision!
Provider of Quality Meats & International Groceries.

Sherman Provision is a family-owned business steeped in history and tradition.

At Sherman Provision we make our own sausage every week.

Be sure to call in your order for sausage so you have just what you want.
Visit our Classes page to learn how to make your own!

Pigs “R” Us @ Sherman Provision
Call us when you are ready for your pig roast! 

 

LET US MEAT YOUR NEEDS

Pork

We make our own sausage every week. We have Mild Italian, Hot Italian, country-style and our signature, Hungarian Garlic Sausage. Call in your order for sausage so you will have just what you want. We custom cut all of our pork to your specifications.

Beef

ShermanProvision is BEEF! We specialize in high-quality aged Amish country raised beef! Our beef is slaughtered fresh and we have all your favorite cuts of meat. We have front and hind quarters available along with sides of beef for your freezer.

Poultry

Poultry is a big part of the selection in our meat cases at Sherman Provision. We have whole fryers, roasters, chicken breasts, (bone-in and boneless-skinless), chicken legs, wings, chicken gizzards, and chicken livers. We also have frozen duck available.

What They Are Saying About Shermans...
Since we have been buying meat at Sherman Provision, our boys, ages 3, 11, and 14 won’t eat meat from anywhere else. In fact, if we have meat from anywhere else they tell us this isn’t from Sherman Provision. Even our kids can tell the difference!
Charles & Starr Smith

Sherman Meats is an incredible discovery in the sea of food retail stores to choose from in Northern Ohio. Such a gem of store and one you should not miss…It is definitely worth the drive!
Todd Gilbreth
Founder, Sidney’s Steak Rub

We love the quality and selection at Sherman Provision. We love to shop at Sherman Provision. It is so much more than just a meat market. Sherman Provision has the best tasting meat my family has ever had.
Dave & Jen Frisby

THE BUTCHER'S WIFE BLOG

Pumpkin Pie–Thanksgiving isn’t the same without one!

You can tell by my title that I am a big fan of Pumpkin Pie.  I love my Pumpkin Pie smothered in real whipped cream.Mauri-1  The kind you spray from a can.  You get the picture.  Well, the Butcher also loves Pumpkin Pie; However, he eats it without whipped cream.  This used to be a real “bone” of contention between us.  I soon realized I was not going to win him over to my way of thinking so I stopped trying.  This recipe for Pumpkin Pie is simple.  It is still delicious and you have time to enjoy your Holiday.
Pumpkin Pie

3/4 cup sugar
1 1/2 teaspoons of ground cinnamon (available at your local meat market)
1 teaspoon of Pumpkin Pie Spice (available at your local butcher shop)
2 large eggs beaten
15 oz. of pure pumpkin (I use Libby’s)
1 can (12 oz.) of Evaporated Milk

1 uncooked 9″ pie crust (I use Pillsbury) in a 10″ pie pan (available at your local meat market)photo (13)

You can easily double this recipe, and make 2 pies.

Preheat the oven to 425 degrees.

Mix all ingredients together in a large bowl. Whisk ingredients together. Pour the Pumpkin Pie mixture into the prepared pie crust. I put foil on the crust to keep it from getting overly brown during cooking. This can be a little tricky. You want to cover the crust; However, you want to keep the foil out of the Pumpkin Pie Mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and cook for an additional 40 to 50 minutes. Pie is done when a knife stuck in the middle of the pie comes out clean. You do not want to over-cook a pumpkin pie. Cool for 2 hours. Serve immediately or refrigerate.photo (52)

One of my customers told me about her family tradition of having the Thanksgiving pies on Wednesday night. They call it “Thanksgiving Eve” Pie and Card party. I think it makes perfect sense. You never truly enjoy the pie on Thanksgiving because of all the other food. Tonight, the Butcher and I will celebrate “Thanksgiving Eve,Eve” Pie night. Does anyone want to join us for pie and a game of euchre?

May you and your family have a truly Blessed Thanksgiving. Until next time…From our Butcher Block to your Table.

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Thanksgiving Turkey and Stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in December which shall not be mentioned yet.  The weather has been nippy.  It has felt more like Winter than Fall. Once again Thanksgiving has come upon us suddenly. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

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Taco Pie without a crust

Who knew Breakfast could be so fun?  That’s right, Mexican and Pie for breakfast–two of my favorite foods together.  The great thing about this dish is you can serve it for dinner or breakfast.  I am making this once a week.  It is so easy and you can tweak the recipe to fit the tastes of your family.  Enjoy!

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Buffalo Chicken Banana Peppers

I have a great recipe for you.  I just bought a basket of sweet banana peppers at Van Pelt’s Farm Market, 1176 Fairfield School Rd.,  Columbiana, Ohio 44408.  Their phone number is 330.482.0435.   When I saw this recipe I knew it was the perfect way to use some of my peppers.  I did tweak the original recipe.  I hope you enjoy these as much as we did.

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