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.
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.
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.
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...
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.
Whole duck foie gras is pleasingly appealing and packaged in cloth with ribbon ties. With its silky and firm marble like texture it is the best choice for you or your guest. An excellent choice for an event or dinner party with friends duck foie gras originates from Canada and is laboriously prepared by Rougie Sarlat with extra care.
Duck Foie Gras Lobe " Grade A " is a very fine choice for a dinner preparation. It has an "imperfect appearance" with visible veins and discolorations but definitely does not take anything away from it`s uniquely creamy taste. It should be kept refrigerated at about 33 degrees Fahrenheit and can last up to one year in the freezer.
Duck Foie Gras "Chunks" as sanctified by some as it is vilified by others, foie gras stands alone as one of the most precious and unique ingredient in the world of gastronomy. Depending on preparation you can have various platters for every occasion.
Terrine of Whole Duck Foie Gras is 100% duck meat guaranteed pork and alcohol free. The product’s firmness and consistency allow for clean slicing and elegant plating and can be served as a hot or cold starter or main dish.
Foie Gras (Mason jar) is a delicate, buttery, smooth perfection, is a cultural and culinary tradition. One of the world’s most appreciated and prized gourmet delights, melt-on-the-tongue foie gras is the symbol of seriously luxurious and celebratory eating, a true masterpiece of gastronomy.
Mousse of Duck foie gras contains 50% foie gras and 2% truffles, with no pork.It is packed in a tube can for easy slicing and preparation of canapes. It has a creamy and smooth uniform beige color and contains salt and port wine.
Versatile for a number of dishes, our White Truffle Oil has an irresistibly savory taste. Simply add a few drops of this delicious truffle oil to an array of sauces and pasta, meat and fish and vegetable dishes for a wonderful touch of flavor.
The basic ingredient is, of course, our excellent olive oil processed according to the old traditonal methods. This product mixes the robust, earthy characteristics of black truffle with olive oil. Recommended uses: This products gives its best results with first or main courses. Also, consider using Black Truffle Oil on a sliced loaf or warm garlic bread.
Our American Salmon Roe "Keta"Caviar is from the most prized Pacific “Chum” Salmon, also referred to as Keta salmon. These large, red-orange sushi grade eggs are mild, succulent, and have a low salt, clean salmon flavor. The nutrients in the salt water are responsible for the large size of this roe.
Dried chanterelle mushrooms reconstitute a bit differently than other dried mushrooms. Reconstituted whole, they can be tough and chewy, even after lengthy cooking. The fragrant aroma and fine flavor of dried chanterelle mushroomsmake them one of the most versatile of all mushrooms and have earned them a well-deserved place in kitchens around the world.