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

It’s Turkey Time!

It’s time to talk turkey–Thanksgiving Turkey that is!  Thanksgiving has come upon us suddenly this year. 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.

Turkey (12 to 24 pounds) Make sure neck, giblets, etc. are removed from the neck cavity
2 Tablespoons of Salt
3 Tablespoons of Butter

Rinse cavities of turkey, lightly salt and then rub butter into the cavities. I put my turkey in a disposable aluminum pan so clean up is easy. The turkey is now ready for the stuffing.

Stuffing

1 1/2 cups chopped celery (with leaves)
1 cup finely chopped onion
1/4 cup of butter
8 ounces of chicken broth (or chicken stock)
9 cups of soft bread cubes
1 teaspoon salt
1 teaspoon of poultry seasoning (1/2 teaspoon sage, 1/2 teaspoon thyme)
1/4 teaspoon of pepper

Cook and stir onion and celery in butter and chicken broth until celery is tender, remove from heat. Stir in remaining ingredients.

Stuff the cavities of the turkey with the stuffing mixture and place breast side down  in the pan you are using to roast the turkey. This is a tip I got from Jane Snow. Your turkey will be very juicy. The oven should be set at 325 degrees. Place the stuffed turkey in the oven.

Approximate cooking times are as follows:

8 to 12 pounds 3 to 3 1/2 hours
12 to 16 pounds 4 1/2 to 5 1/2 hours
16 to 20 pounds 5 1/2 to 6 1/2 hours
20 to 24 pounds 6 1/2 to 7 hours

Internal Temperature should be 185 to 190 degrees and the leg should easily pull apart when the turkey is done.

Remember to include the weight of the stuffing with the weight of the turkey when you are looking at the cooking time. The stuffing recipe can easily be doubled for a larger turkey.

When the turkey is thoroughly cooked, immediately remove the stuffing from the turkey and store separately. Let the turkey set for about 15 minutes before carving.

Enjoy and have a wonderful and blessed Thanksgiving.

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

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Gourmet Meals for the Holidays/Shrimp Curry

We all like to entertain–especially at the Holidays.  We have special guests coming but time is at a premium.  I have to share my experience with Karen’s Spice Kitchen Shrimp Curry.

I got home from work 40 minutes before my guests were due at my house. Did I panic? Not on your life! I sautéed the onion and garlic, then added the spice packet. I added coconut milk, tomatoes and simmered while I showered. I made a salad and rice. I added the shrimp and simmered a few minutes. My guests were treated to a gourmet meal and I was not stressed at all.

We carry several varieties of these wonderful gourmet spice packets.  Make sure you pick up what you need at our store and WOW your guests this Holiday season.

Shrimp Curry

Karen’s Spice Kitchen Shrimp Curry packet (available at your local meat market)
1 large onion, chopped
3 cloves garlic, crushed (or 3 tablespoons granulated garlic)
2 tablespoons cooking oil of your choice
2 pounds cooked, peeled and deveined shrimp (available at your local butcher shop)  You can use uncooked shrimp–just cook until the shrimp is done
2 tablespoons lime or lemon juice
1 can (13.5 oz.) coconut milk
8 oz. chopped tomatoes, canned or peeled (seeded if fresh)
1/4 cup chopped fresh cilantro plus extra sprigs for garnish if desired

In a 4 to 5 quart pot, cook the diced onions in oil until transparent. Add the garlic and cook for a minute more. Turn down the heat and add the contents of the larger spice packet (from Karen’s Spice Kitchen). Cook for another few seconds, stirring constantly. Add the lemon/lime juice, coconut milk and tomatoes. Cook the mixture at a simmer (on lowest heat), stirring occasionally for about 10 minutes. Taste and add additional hot chili powder (included in your packet from Karen’s Spice Kitchen), a little at a time, if you like it hotter.

Stir in the shrimp and if desired, the fresh cilantro. Cook for another 2 – 3 minutes before serving over Basmati rice.

The sauce is amazing and the meal is done in 20 minutes. Everyone is happy–especially Mom!

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

 

 

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Pierogies–Pierogies of Cleveland Style

We are excited about a new product we are carrying.  There are 2 reasons we are so excited 1) The Butcher and The Butcher’s Wife love them and 2) they are so easy to prepare.

We have partnered with Pierogies of Cleveland and we are offering their frozen Pierogies in 6 packs for purchase.  Naturally, we had to taste test them to make sure they were a good choice for our customers.  Needless to say, we were hooked after the first bite.  We currently stock Potato, Sauerkraut, Potato and Sauerkraut, Potato and Cheddar Cheese, Potato and Carmelized Onion, Potato, Cheddar and Bacon, and Potato, Sun Dried Tomatoes and Mozzarella Cheese.  Let us know if you have other favorites and we will order them in.

Pierogies with Carmelized Onions and Sour Cream

6 pack of Pierogies (Pierogies of Cleveland) (available at your local meat market
1 Large onion, peeled and sliced very thin
2 to 3 Tablespoons of Extra Virgin Olive Oil
12 oz. of Sour Cream

Put the Olive Oil in a skillet and heat over a medium burner. When the Olive Oil is heated add the sliced onions and cook for approximately 10 minutes. Use a spatula and turn frequently. Do not let the onions burn. When the onions are turning a light brown, make room in the skillet for the frozen Pierogies. Lower the burner temperature to low. Cook the Pierogies for 10 to 15 minutes. Pierogies should be thawed and thoroughly warmed. The outside should be a golden brown.

Serve with the Carmelized Onions and Sour Cream. Your family will love this. It will feel like a special treat. Until next time…From our Butcher Block to your Table.

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Spaghetti and Meatballs with Spaghetti Squash in the Crock Pot

We are definitely in the “comfort food” season in Northeast Ohio.  I have not quite adjusted to the bone chilling weather we have been having lately.  Luckily, there are more Crock Pot meals to warm your bones than there are cold days.  I like today’s recipe because everything is done in one pot and that is always a bonus.  Don’t be afraid to make modifications to this recipe to fit your family’s taste buds.

Spaghetti and Meatballs with Spaghetti Squash in the Crock Pot

1 pound of meatballs cooked (can be frozen, just make sure they are cooked)
24 oz. jar of Tomato Basil Marinara Sauce (available at your local meat market
12 oz. can of Pizza Sauce (available at your local butcher shop
4 Tablespoons of grated Parmesan Cheese
2 Tablespoons of Granulated Garlic
1 Tablespoon of Dried Oregano
8 oz. can of Tomato Paste
small spaghetti squash cut around the middle with the seeds removed (scrape out with a spoon)
Optional for your Spaghetti Sauce
1 onion (peeled and diced)
2 cups of cleaned and sliced mushrooms
1 1/2 pounds of Smoked Sausage cut in 2 inch pieces (available at your local meat market

Place the meatballs and sausage (if you are using) in the bottom of the crock pot. Place onions, mushrooms (if you are using) on top of the meat. Cover with the remaining sauce and spices. Stir together. Place the 2 halves of the spaghetti squash on top of the sauce (cut side down) and put the lid on the crock pot. Place the setting to high and cook for 4 1/2 hours to 5 hours. Remove the Spaghetti squash halves from the crock pot and put the setting on low. Wear kitchen gloves when handling the spaghetti squash because it will be hot. Use a fork to scrape the “spaghetti” out of the squash shell.  The “spaghetti” will be al dente.

Serve the Spaghetti sauce over the Spaghetti Squash. A healthy, easy meal and no one needs to be the wiser. Until next time…From our Butcher Block to your Table.

 

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