A country style pâté flavored with black pepper.Traditional French Baguette, Tuscan Bread, Rustic Bread and wine of choice. pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor.
Pâté Forestier is a mélange of chicken liver, pork, white wine and cépes. A pâté created to celebrate cépes, the wonderful wild mushrooms are hand-picked in the oak forest of France. Their chefs marinate the cépes in Madeira with wine and Cognac.
A galantine is a classic French forcemeat preparation traditionally served sliced at fine banquets as an hors d' oeuvre. Deboned duck meat & pork are blended with truffles and pistachios, then wrapped in duck skin before being cooked. These duck galantines are decorated on top with aspic, orange slices, and carrots.
This is from a French recipe called "Rillettes de porc" - rillettes make the perfect picnic dish or for an "aperitif" with some crusty bread, cornichons (little gherkins) and a glass of red/white wine. Rillette Du Mans (Pork wonderfully and deeply savory, with a creaminess that quite literally melts in your mouth with a few pieces of toasted bread slathered.
The authentic Le Mans Rillettes have become a classic of friendly parties in the Pays de la Loire region. With a smooth texture similar to pâté or terrine, theRillette is widely eaten as a appetizer - spread on a crisp slice of French bread - or in sandwiches for snacking. The original recette de Rillette from Le Mans, based on pork meat, is one of the...
Rillettes du Périgord (Duck Rillettes) is a combination of shredded duck meat and duck fat seasoned and cooked confit- style. Serve this typical French hors d'oeuvre atop a Mini Toast or a slice of fresh, crusty bread. Enjoy it paired with a crisp, lemony Chardonnay.
Creamy chicken livers, Truffles and Cèpes (Porcini) marinated in Sherry wine BEST WITH Traditional French Baguette. Made with turkey and chicken liver, sherry, truffles, wild mushrooms and spices, our truffle mouse pâté is a delightful mixture of rich, sensuous flavors and creamy, delicate textures.
Truffle Mousse (Pork free) is a creamy chicken livers, porcini and heady truffles marinated in sherry. Such decadence, from the meat masters in Hayward, California. Serve with a tawny port and mushroomy brie.
A silky mousse of fresh duck livers marinated in Port wine. A silky mousse of fresh duck livers with port wine. Delicious on crusty French baguette. It can be served as an apetizer or a traditional French Paté sandwich with cornichons.
Fabrique Delices oven-baked Pates and Mousses are made the artisanal way according to authentic French recipes. They do not contain any artificial flavorings, coloring agents or MSG. This silky mousse is made of fresh duck livers marinated in Port wine.
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.
This rich, flavorful French Rosette de Lyon has an excellent balance of seasoning and flavor. The pork meat is blended with fresh garlic, sea salt and black peppercorn in an all natural beef casing, cured 30 days and then hand tied.
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.
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.
Olli Salumeria Sweet Coppa is made from the pork shoulder. This cut is salted and hand-rubbed with spice, stuffed in casing and dry-cured whole. It is similar to prosciutto, but it is derived from the shoulder rather than the ham.
Madrange’s jambon de Paris is made according to traditional recipes to ensure a rich, delicate taste. Lean, low-fat whole-muscle pork is slowly cooked, carefully seasoned and perfect for slicing. Enjoy one of the best Parisian style hams available in your favorite sandwiches.
rosciutto cotto literally means cooked ham in Italian. It is the most commonly used deli product in Italy. It is also very low in sodium. The uses of the prosciutto cotto are as many as the uses of ham with sandwiches and pizzas being most common.
Bresaola is a 98% lean, raw and air-cured beef product, with regular moisture, manufactured from anatomic and lean beef cuts specially selected for their high quality, rubbed and seasoned with custom blends and typical spices from the Valtellina region, berries and aromatic mountain herbs. Aged for two to three months
Jamón is Spain's enduring culinary symbol, celebrated in every bar and restaurant across the country. Slicing directly from a whole bone-in cured ham is the finest way to enjoy jamón at its freshest and most flavorful. And what a striking centerpiece to a festive gathering!
This Boneless Serrano is perfect if you are looking for an easy-cut ham. This format is very easy to slice with practically no waste of the piece. Perfect for beginners. This jamon is widely used for cooking. Some traditional recipes that include it are maccaroni with tomato sauce, sauteed peas and eggs and cold melon cubes wrapped in Serrano slices.
Our jambon de Bayonne is air-cured using the traditional methods developed in Southwest France ages ago; it’s even named after the legendary hams of the port city Bayonne. Ours is made with the same methods, because pork, salt and time are all you need to create a savory dry-cured prosciutto.
Jamón Ibérico de Bellota is the finest ham in the world, and 5J (Cinco Jotas) has the reputation as the best brand in all of Spain. Special 'pata negra' black pigs live a free-range life on the 'dehesa' rangelands of western Spain, where they feast on sweet acorns called 'bellota'.
Jamón Ibérico de Bellota is the ultimate of its kind, in a class with Beluga caviar or Kobe beef. Thin slices of this finest of all hams will literally start to melt at room temperature. The reason is that the jamón is marbled with golden, acorn flavored fat that is rich in unsaturated healthy oils.
Ibérico de Bellota hams come from an ancient breed of pig, Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Jamón Ibérico de Bellota is the pride of Spain, and Spaniards consume the vast majority of the limited number of hams produced in their own country.