This cured sausage, the smallest form of all Italian Meats, translates to "Hunter's Salami". These sweet, dry sausages are characterized not only by their small size but also their boisterous, spicy flavor. Cacciatore Salami are great for picnics or antipasto.
A must for any deli counter. This salami is our all-time most popular recipe. With great shelf appeal and a wonderful hearty taste. This rich and pungent recipe combines our tradtional Nostrano dry salami rolled in fresh ground pepper.
Busseto Gourmet Salamis are slowly air-dried and seasoned to perfection. Their truly authentic European recipes have made them a long-standing favorite of the gourmets. This exquisite dry salami delicately hand rolled in freshly dried herbs bursts with flavor. Pairs well with dried tomatoes. Perfect for picnics, antipasto platters, and sandwiches with...
Palacios Chorizo does not contain any preservatives or artificial colors; just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet and tangy sausage.
The French boudin blanc is a speciality from the town of Rethel in the Champagne Ardenne region. This traditional dish of the French gastronomy is often mixed up with the usual blood sausages or pudding but the boudin blanc is actually a fine–textured white sausage, originally eaten for Christmas in the Champagne region of France.
the French traditionally use pork blood to make their version of this sausage. It’s mixed with a variety of ingredients. A sample recipe might include onions, lard, apples, fatback, garlic, parsley, nutmeg, cream, egg, salt, and pepper.
Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe,, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture. True andouillette will be an oblong tube.
Our garlic sausage, made with pork, veal and red wine, packs intense garlic punch. It is a key ingredient in our cassoulet but is also delicious sliced, grilled and eaten on a crusty baguette with mustard.
Smoke-cooked ducks will be moist and juicy, provided that you don't cook them too long. You'll know if your ducks are overcooked when they shrink up, turn grey in the center, and become tough and dry. If that happens, don't blame the duck. You smoked it too long.