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.
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.
A traditional French dish, these French-style (made in the US) Rillettes du Perigord are made of the finest duck meat and seasoned duck fat. The meat is simmered in spices, juices, and fat, and left to soak up as much flavor as possible.
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.
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...
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.
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.
Jamón Ibérico is one of Spain's treasures. The thin slices of dark red ham have a deep, complex flavor and surprisingly mild saltiness. Once only available in Spain's finest restaurants, you can now enjoy this incredible ham in your home.
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.
bérico de Bellota is the most distinguished ham available in the world, on par with Kobe beef or Beluga caviar. Dry cured using exacting traditional standards and sourced from the finest heritage breed pigs in Spain, the meat offers a tender texture and bold nutty flavor.
Ibérico de Bellota is the ultimate cured pork in the world. And in the world of Ibérico 5J, or Cinco Jotas, is known as one of the most elite brands. In fact, the word Jabugo, the town made famous by 5J - Cinco Jotas, is now synonymous with top quality Ibérico ham.
Paleta Ibérica Boneless by Fermín. These product come from 100% ibérico pigs. While it costs less than Bellota Hams, this Paleta delivers. We recommend it as an introduction to Bone-in Ibérico Hams to start. The acorn-fed ham and shoulders could have a stronger taste than other types.
It is the product made with the lats of Iberian pig. Very tasty and smooth for being a meat very close to the spine and ribs.Once salted and spiced with exquisite paprika, the whole tenderloin is stuffed into casings to be subsequently cured slowly Kiln for more than three months.
A half stick of premium chorizo Iberico bellota from our supplier in Guijuelo, the home of Iberico meats. This is chorizo made from Iberian, acorn-fed pork. So rather than very generic, processed chorizo, you are getting an almost hand-made chorizo with larger than usual chunks of top-quality, juicy meat.