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

Buffalo Wing Chicken Dip

This is such a great recipe.  This is super easy to make if you have leftover baked chicken.  It doesn’t take many ingredients and you can serve it with celery sticks and carrot sticks for a healthy Paleo snack.

Buffalo Wing Chicken Dip

2 cups of cooked shredded chicken
8 ounces of Cream Cheese (softened)
8 ounces of Sour Cream
6 to 8 ounces of hot sauce (available at your local meat market)
1 1/2 to 2 cups of shredded Cheddar Cheese (available at your local butcher shop)

Preheat oven to 350 degrees. Put the Cream Cheese in a bowl and use a fork to mash it up. Add the Sour Cream, Hot Sauce and 1 to 1 1/2 cups of the shredded Cheddar Cheese to the mashed Cream Cheese. Mix well. Pour into a greased 9 X 9 glass baking dish. Put the remaining 1/2 cup of shredded cheese on top of the mixture. Bake for 20 minutes. You can serve with Tortilla chips, Fritos, as well as the celery sticks and carrot sticks I mentioned earlier.

Until next time…From our Butcher Block to your Table.

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Peppers pizza with pepperoni

Here we are in 2018.  I am thankful the extremely cold weather has taken a much needed break.

I want to share a fun and healthy recipe for the new year.  This should be a family favorite.

Pepper Pizza with pepperoni

5 peppers (green, red, orange and yellow) cut in 2 with the stems and seeds removed)
Salt and pepper to taste
2 Tablespoons if Extra Virgin Olive Oil
1 1/2 cans of Pizza Sauce ( available at your local meat market)
8 to 12 oz. shredded Provolone/Mozzarella cheese
1 package of pepperoni (available at your local butcher shop)

Preheat the oven to 350 degrees. Put parchment paper on a cookie sheet. Place the pepper halves on the parchment paper. Sprinkle pepper halves with salt and pepper. Drizzle the Olive Oil over the peppers. Spoon Pizza Sauce into the peppers. Put the shredded cheese on the Pizza Sauce. Put 4 slices of Pepperoni on each “Pizza” and place them in the oven. Bake for 15 to 18 minutes.

Be sure to be creative with the Pizza “toppings” to reflect your family’s taste. This can also be used as an appetizer.

Until next time…From our Butcher Block to your Table.

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Snow Ice Cream–Make Magical Memories

We have snow–lots of snow.  Kids are still home from school.  Why not make some fun memories with the kids and the snow?  I have to admit even if you don’t have kids or grandkids to do this with–it is a lot of fun for adults.  After all, we all have a little kid inside of us just waiting to get out.

Ice Cream Snow

8 to 12 cups of fresh, white, new-fallen snow
12 oz. of sweetened condensed milk
1 teaspoon vanilla

Gather the snow in a large bowl. Bring it inside. Put about half of the snow in a smaller bowl. Add the vanilla to the snow in the smaller bowl. Shake the sweetened condensed milk well and pour about half over the snow and vanilla. Mix it in well. The snow will actually begin to freeze the sweetened condensed milk. Add the mixed “ice-cream” to the remaining snow in the big bowl, pour in the remaining sweetened condensed milk  and mix thoroughly.

This can be eaten right away. Any leftovers can be stored in the freezer for a frozen treat.  I have made this before.   I used the recipe from happyhooligans.ca.  

You will be delighted by how good this ice-cream tastes. You will be making fun memories. Until next time…From our Butcher’s Block to your Table.

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Pork and Sauerkraut For New Year’s Day!

Well, New Year’s Eve is right around the corner.  I can’t tell you where 2017 went.  It is such a blur.  We have to have our traditional New Year’sMauri-1 dinner of sauerkraut and pork with black-eyed peas and mashed potatoes.  We will be enjoying this on Sunday night at Midnight–if we can stay awake!

Pork and Sauerkraut

2) 2 pound bags of Snow Floss Sauerkraut (available at your local meat market)
5 pound trimmed pork butt (available at your butcher shop)
1 to 2 Tablespoons of Michael’s Special Seasoning (available at Sherman Provision)pork and sauerkraut
4 apples peeled, cored and sliced
2 Tablespoons of Brown Sugar (optional)

Turn your crock pot on high. Open the bags of sauerkraut and put them in the bottom of the slow cooker. Put the sliced apples and Brown Sugar (if using) on top of the sauerkraut. Season the pork butt with Michael’s Special Seasoning and place the pork butt, fat side up, on top of the sauerkraut and apples. Put the lid on the slow cooker. Cook on high for about 6 hours. Your pork should be done enough to fall off the bone. If it isn’t to that stage cook it a little longer. Remove the pork butt and pull it from the bones and take any extra fat off as well. Return and mix with the sauerkraut and apples. Cook an additional 2 hours on low.

Black Eyed Peas

2 Pounds of dried Black Eyed Peas (available at your local butcher shop
1/2 pound of chopped smoked ham (The Butcher’s Cottage Hams are great for this)Black eyed Peas
1/2  onion, chopped

Soak peas overnight. Drain in a colander and rinse. Put the Black Eyed Peas, smoked ham and onions in a pot. Cover the peas with water (about 1 inch above the peas in good) and bring to a boil. Turn to simmer, cover and cook for about 1 hour and 15 minutes. Do this ahead so you just have to warm up the peas. They don’t take as long to cook as other dried beans. You can also use frozen black-eyed peas and cooking time is cut to 45 minutes.

We always make mashed potatoes and put the Pork and Sauerkraut over the mashed potatoes. You will be glad you have leftovers. The Pork and Sauerkraut will freeze well along with the Black Eyed Peas.

Our wish for you is a blessed 2018. May this be your best year yet! Until next time…From our Butcher Block to your Table.

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