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.
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...
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.
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.
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.
An authentic French recipe ham, all natural and delicious. Made from selected premium quality fresh pork legs. Recipes are free from chemical coloring or polyphosphates. They are slow cooked in their own juices
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
Specially seasoned - hung to dry to perfectionin the traditional Italian style .remium quality Italian prosciutto from Parma aged over a year by Maestri, masters of authentic Italian salumi. This excellent prosciutto is slow-cured, all-natural, trimmed and molded.
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!
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.
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.
Snails are a delicacy in West Africa. We flavor soups with them. Peppered snails with sautéed onions and tomatoes, garlic and chilies: divine. And they can be minced or marinated and impaled on kebab sticks for grilling. Any which way, they taste good.
Tuber Aestivum Vitt. is the scientific name for the Summer Truffle. Since these truffles are also black in color, they are commonly referred to as Black Summer Truffles. The season for this truffle is from May through early September. Because of its thicker skin, the Summer Truffle lasts longer than both the White and Winter Truffle and if properly kept...
With more flavor than our Summer Peelings, these Black Winter Truffle Peelings will still be quite mild and subtly-flavored. They are perfect for when you're creating dishes with truffle oil or butter. While truffle oil and butter add flavor and aroma, the truffle shaving puts the finishing touches on the dish
Our Black Summer Truffles are conveniently sliced and packed in oil to make adding this mild, walnut-scented truffle easy to incorporate into any recipe. With a tougher skin with large, triangular bumps that encapsulate the pale beige insides, this particular breed is hearty and mellow.
Sabatino Truffle Sea Salt is a Sicilian sea salt mixed with dried summer truffles. It is versatile enough to be used anywhere your recipes call for salt, including marinades, dressings, cooked vegetables, French fries, steak and even popcorn.