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

Sour Cream, Bacon, Green Onion, Cheese Dip

Sour Cream, Bacon, Green Onion, Cheese Dip–what a mouthful–a tasty mouthful!  Each of these 4 ingredients combine to give you robust flavor for your chips.  If you are planning on watching the Browns Thursday night you might just need to make a double batch!  Enjoy this Fall weather and don’t be afraid to bring this dip to family gatherings and celebrations.  It will be a family favorite.

Sour Cream, Bacon, Green Onion, Cheese Dip

24 oz. container of Sour Cream (available at your local meat market )
12 oz. finely grated Mexican Cheese Blend
1/2 bunch of green onions finely sliced (or more to taste)
8 slices of bacon cooked until crisp, crumbled or finely chopped (available at your local butcher shop)

Large bag of heavy chips (Ripple potato chips)

Mix all of the ingredients together. Place in the refrigerator and allow to chill for several hours. If you want to be super healthy, you can use this dip with vegetables.  This will make your game day much more exciting!

That’s all for now. Until next week…From our Butcher Block to your Table

0
Read More

Sour Cream and Cheese Potatoes

17 years ago today our lives were forever changed.  If you are like me you are feeling a little unsettled today.  I can’t quite put my finger on it.  I keep tearing up.  We are a great nation and we have “recovered”.  We will just never be the same again.  I am sharing a recipe with you today that I got from one of my customers many years ago.  She moved to Chicago.  I have no idea what has happened to her and yet I think of her today as I share this recipe.  Somehow I hope I will reconnect with her someday.  In the meantime, enjoy this recipe and hug your family tight tonight.

Sour Cream and Cheese Potatoes

2 1/2 pounds of potatoes
3/4 cup grated cheddar cheese (available at your local butcher shop) 
3 Tablespoons of Butter (available at your local meat market)
3.4 cup sour cream (at room temperature) available at your local meat market)
1/4 cup chopped onion

Boil Potatoes (in skin–whole) for 25 to 30 minutes. Let cool. Peel the potatoes and grate coarsely. Melt butter and cheese in saucepan over medium heat. Remove from heat. Blend in the sour cream and onions. Add salt and pepper to taste. Mix potatoes and sauce mixture, spread in a greased pan.

Bake at 350 degrees for 30 to 45 minutes.  To garnish you can add crumbled fried bacon and sliced green onions after you remove from the oven.

This would make a great accompaniment to pulled pork or barbecue chicken breasts.

That’s all for now. Until next week…From our Butcher Block to your Table.

0
Read More

Spicy Sausage Stuffed Pepper casserole

This is the best time of the year for Stuffed Peppers.  If you are like me you like to change-up your Stuffed Peppers recipe from time to time.  Last week the Butcher gave me about 2 pounds of bulk Sausage.  It contained Butcher’s Wife and Cajun Sausage.  I used it to make this rendition of Stuffed Peppers Casserole.  Enjoy!

Spicy Sausage Stuffed Peppers Casserole

2 pounds of your favorite Sausage (available at your local Meat Market)
6 peppers (green, yellow, red, orange, sweet, hot—you choose)
29 ounce can of tomato purée (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil

If Sausage is in casings rinse and remove the casings. Mix together. Place Sausage in a skillet and cook over medium heat until the Sausage is thoroughly cooked. Drain if necessary.

Preheat oven to 400 degrees. Wash Peppers Cut down the middle. Remove the seeds. Place the Peppers in a 9 X 13 inch glass dish (Peppers should be cut side up).  Drizzle with 2 Tablespoons of Extra Virgin Oil. Place the dish in the oven and bake for 25 minutes. Remove the dish with the Peppers from the oven. Reduce the oven heat to 325 degrees. Spoon the cooked Sausage into the cooked Peppers. Cover with the tomato purée. Bake for 20 minutes. For a Southern twist serve the Stuffed Pepper Casserole over mashed potatoes.

That’s all for now. Until next time…From our Butcher Block to your Table.

 

 

0
Read More

Calico Baked Beans

Labor Day is right around the corner.  I haven’t even solidified our plans yet.  Is anyone else like me–Waiting until the last-minute to decide what to do?  This seems like the last hurrah for Summer and I want to make sure to get the “best bang for my buck”.  This recipe will go along with any and all of your plans.  It is so simple you can decide to grill Hamburgers and Hot dogs at the last-minute and have this as a great side dish.  Enjoy your Labor Day Week-end– whatever you decide to do.

Calico Beans

  • 4 ounces bacon, diced (available at your local butcher shop)
  • 1 pound lean ground beef (90% lean) (available at your local meat market)
  • 1/2 cup chopped onion
  • 1 can (21 ounces) pork and beans (available at your local butcher shop)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings.
  • In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a greased 2-qt. baking dish.
  • Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group.

That’s all for this week.  Until next time…From our Butcher Block to your Table.

0
Read More