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

Indians Summer came to an end

Well yesterday the Indians played their last game of the season.  We weren’t ready for the season to be over.  We wanted to win the World Series.  We didn’t want to hear “Wait until next year” one more time.  The Butcher and I were fortunate (or unfortunate–depending on your viewpoint) to be at the game yesterday.  We have enjoyed a lot of games at Jacobs’ Field.

It wasn’t the Indians day.  It wasn’t their season.  It wasn’t their year.  Sometimes, I invest way too much energy in professional sports.  I get so involved.  I can get down about the Indians. I start looking around.   I have so very much to be thankful for.  I see so many things to be upset about.  I am doing a little reflecting today.  I’m going to redirect some of the energy that I have been spending on Professional Sports and putting it somewhere that I can make a difference.

Project Ed Bear is a Non-profit that really tugs at my heart.  It provides comfort to little kids that are diagnosed with Cancer.  This is somewhere that I can make a difference.

I am challenging you to find a place where you can make a difference and go for it.  Let me know what your passion is.  Get outside.  Smell the roses.  Take a walk.  Do something kind for someone.

That’s all for today.  Until next time from our Butcher Block to your Table.

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Sausage quiche with hash brown crust

This recipe is one of my favorites.  It is easy to make.  It can be done up ahead of time.  You can serve it for breakfast, brunch, lunch or dinner. You can also tweak this recipe to your taste.

Sausage Quiche with hash brown crust

3 Cups shredded hash brown potatoes
1/2 stick of butter (1/4 cup)
Salt and pepper
12 oz. Hot Italian Sausage (or use your favorite) available at your ( local meat market)
6 jumbo eggs (available at your local butcher shop)
1/4 cup half and half
2 Cups shredded cheese
6 green onions (chopped)

Preheat oven to 375 degrees. Spray the bottom of a 9” pie plate with non-stick cooking spray. In a large glass bowl melt the butter in the microwave. Add the hash browns to the bowl with the melted butter. Add salt and pepper to taste. Mix well. Place in the pie pan. Press the hash browns on the bottom and sides of the pie plate. Place in the oven and bake 25 to 30 minutes until golden brown.

While the hash browns are cooking remove your sausage from the casings (wet, split casings with a knife and remove). Thoroughly cook the sausage in a skillet over medium heat. Remove the skillet from the burner and allow the sausage to cool. In the same bowl you mixed up the hash browns, whisk together eggs, half and half, cheese and green onions. Season with a little salt and pepper. Add the cooked sausage and mix well.

When the hash brown layer is cooked pour the mixture on top. Return it to the oven and cook for an additional 30 minutes. Cut into wedges and serve.

This is great to freeze and use for breakfast.

That’s all for this week—-From our Butcher Block to your Table

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Roast Beef

Today’s rain is making me think about comfort food.  Luckily I was planning ahead.  I have a rump roast in the crock pot.  I will have mashed potatoes, gravy, green beans and green salad to complete the meal.  There is something so comforting about a meal like this on a rainy, chilly day.

Roast Beef

4 to 5 Rump Roast (available at your local meat market)
1 large onion (peeled and thinly sliced)
2 teaspoons of Mediterranean Spiced Rock Salt (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil

Heat Extra Virgin Olive Oil in a roaster pan over medium/high heat. Rub Mediterranean Salt on all sides of the roast. Place the roast in the heated skillet. Brown and turn until all sides are browned. Place sliced onion in the bottom of the crock pot. Put the crock pot on high. Cook for 3 hours. Turn to low and cook an additional 4 hours. When the roast is fork tender put the crock pot setting on warm.

25 minutes before you are serving dinner drain the juices from the crock pot. Leave the onions with the roast. Heat the juices in a skillet over medium heat. Mix 1 to 2 Tablespoons of cornstarch in 1/2 cup of milk. Carefully introduce the cornstarch\milk mixture with the beef juices. Whisk constantly. If the mixture is too thick you can thin down with beef broth. This will make an excellent gravy for your beef and mashed potatoes.

Hope you enjoy this meal as much as we do. That’s all for today. Until next time…From our Butcher Block to your Table.

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