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

Banana Nut Cake

We celebrated our son’s Birthday this week.  Joe requested Banana Nut Cake.  The most difficult thing about this cake was finding bananas ripe enough to make the cake.  I hope you enjoy this as much as we did.

Banana Nut Cake

3 bananas mashed (make sure they are yellow)
2 1/3 cups flour (I used 5 Roses flour) (available at your local meat market)
1 2/3 cups sugar
2/3 cups chopped walnuts
2/3 cup unsweetened applesauce
2/3 cup half and half
3 eggs
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 round pans (9″) Mix flour, baking soda, baking powder and salt together. Beat all ingredients on low-speed, scraping bowl constantly 30 seconds. Beat on high-speed, scraping bowl occasionally 3 minutes. I beat this by hand and it turned out great. Divide the cake batter between the 2 pans. Place in the center rack of the oven and bake 35 minutes (Your oven may bake a little faster or a little slower). Test the cake by inserting a toothpick in the center of the cake. If it comes out clean your cake is done.

Cool in the pans for approximately 15 minutes. Then place parchment paper on 2 cooling racks and remove the cakes from the pans and allow to thoroughly cool on the cooling racks.

Icing

1/2 Banana mashed (make sure it is yellow but not over-ripe)
1/3 cup of softened butter
3 cups powdered sugar (you may use a little more or a little less)

Mix the mashed banana and the butter with a mixer. Gradually add the powdered sugar until it is a stiff consistency. Make sure the cake is thoroughly cool before icing the cake. Put some of the icing on the plate you are using to hold the cake. This will hold your cake in place. Place the first cake on the plate and ice the top of the cake. Place the second cake on top of the first and ice the top of the cake. Take icing on your knife (or whatever you are using to spread the icing) and ice the side of the cake–smoothing it out as you go. You will have a cake that looks great as well as tastes great.

 

Put chopped walnuts on the outside of the cake. The sweet icing with the salted nuts is a great contrast for the taste buds.

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

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Graduation Potato Salad

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations.  I am sharing a recipe with you that is very special to me.  When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation.  I never had a recipe but this is how I remember the Potato Salad.  Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Potato Salad
8 all-purpose potatoes
1 pound of smoked cottage ham, or smoked ham diced (Available at your local meat market)
8 green onions (1 bunch of green onions)
1/2 cup diced dill pickles

Dressing
2 cups of mayonnaise
1/4 cup of dill pickle juice
1 Tablespoon of yellow mustard

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

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

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Stuffed Peppers

Mother’s Day is right around the corner.  I am very blessed to still have my Mom with me.  I know this is a very nostalgic time for many of you.  Many of you no longer have your Mom.  Some of you may have even lost your Mom this last year.  I’ll bet you have fond memories of a special meal your Mom used to make for your family.  Stuffed Peppers is a meal I will always remember my Mom making.  The peppers were always fresh from our garden.  Nothing I make can compare with Mom’s Stuffed Peppers.  I don’t think Mom used a recipe.  She just knew what to add to the mix.  Here is my rendition.  I hope you enjoy it.  Make sure to give Mom some extra love this week.

Stuffed Peppers

10 fresh peppers, tops cut off, inside seeds cleaned out (sweet peppers, hot peppers medium hot peppers, red peppers, orange peppers, green peppers–you choose)

3 pounds of extra lean ground beef (Available at your local meat market)

1 package Checkerboard Meatloaf Mix (Available at your local butcher shop

1 package Fant Stuffed Pepper mix (Available at your local meat market)

3/4 cup rice

1 cup of water

2 cans of Pureed Tomatoes

Preheat the oven to 350 degrees.

Mix everything except the Pureed Tomatoes and peppers in a large bowl. When everything is thoroughly mixed, stuff the peppers and place them in the bottom of a large roaster pan or baking dish that has a cover. Pour the Pureed Tomatoes over the stuffed peppers. Cover and bake for about 3 hours.

Boil and mash about 4 pounds of potatoes.

Dip the potatoes on the plate, cover with the stuffed pepper and sauce. You will thoroughly enjoy this.

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

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Barbecue Pork Ribs

It is the Butcher’s Birthday on Tuesday.  One of his favorite meals is Barbecued Ribs.  I have to admit we celebrated his Birthday today with family and we grilled out hamburgers.  It was wonderful to have a day nice enough for grilling out.  I am still sharing the recipe for ribs because it is his favorite.

Barbecue Pork Ribs                                                                                   photo (12)
2 Pork Ribs cut every 2 bones
2 Tablespoons Wing and Fry Smokey Barbecue Seasoning Rub
1 to 2 Bottles of Old Fashioned Barbecue Sauce

The Butcher  took 2 meaty pork spare ribs and cut them into two bone pieces.  I rubbed the pieces with the 2 Tablespoons of Smokey Barbecue Seasoning and put them in the crock pot.  I cooked them on high for approximately 4 1/2 hours.  I then removed the ribs from the crock pot and drained the juice.  I returned the ribs to the crock pot and covered them with photo (11)bottle of barbecue sauce.  If you prefer ribs without sauce, you can eliminate the barbecue sauce.  If you like yours saucy (like the Butcher and I) you can add a second bottle of barbecue sauce about 1 hour before you are going to serve them.

All told, I cooked the ribs for about 8 hours in the crock pot on high.photo (13)

Herold’s Traditional Cole Slaw or Memphis Cole Slaw is a great accompaniment for this meal.

Leftovers are just as good heated up.

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

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