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In celebration of their 25th anniversary, Les Trois Petits Cochons (The Three Little Pigs) created this sublime bloc. Made with pure Foie Gras and Sauternes wine. You have to try it to believe it! Enjoy it spread on a mini toast as a gourmet hors d'ouevre before the meal. You and your companions will be in Foie Gras heaven. |
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Slice this top-quality, extremely lean whole slab bacon as thick as you want. Our slab bacon is brown sugar cured and hardwood smoked. Keep it in the freezer or enjoy bacon for breakfast every day and store it in the fridge. Imported from Denmark.
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Calabrese is named after a region in Southern Italy. This coarsely ground pork salami for sandwiches and antipasto is mildly hot, due to a generous addition of red pepper flakes. Made in Canada to exact Italian specifications, it is pressed into a flat shape during curing. This pressing not only gives Calabrese its characteristic shape, it also gives it a wonderfully firm texture. If you have any relatives from southern Italy, we're sure you already know a lot about Calabrese. |
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Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. This is a delectable mousse of goose liver, pork, mushrooms flavored with the right spices and delicately sweetened with Sauternes wine. A perfect combination!
Contains soy products. |
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This is Les Trois Petits Cochons' signature mousse. This luxurious mousse features the gem of French cuisine - black truffles. Made from pork and chicken liver and flavored with Pineau des Charentes and Sherry, this mousse has an unbelievable silky texture.
Contains soy products.
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Echo Falls only selects the finest wild caught salmon from the icy waters off the coast of Alaska. They then dry cure these prized fish using traditional methods perfected over the years. Cold smoking slowly over native oak, apple, and alder woods develops the delicate flavors and textures customers prefer. Enjoy this premium quality, all-natural product from Echo Falls on a bagel at your next Sunday brunch.
* Kosher certified under OU supervision. |
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Lumpfish caviar is an excellent alternative to pricier Caspian Sea varieties. This specialty caviar is a perfect addition to a gourmet meal; used as a substitute in recipes calling for the more traditional roes. It also makes a beautiful garnish, especially alongside sushi. Originally from Iceland, ours is from neighboring Sweden.
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Speck is a type of bacon from the South Tyrol region of Italy. Made by Recla, a well respected producer since 1919, this meat is rubbed with a mix of spices that is a well kept family secret. Basically it is a mix of rock salt, sea salt, pickling salt, pepper, juniper berries, various herbs and a hint of allspice. Two weeks of dry curing is the first stage in preserving the meat. The speck is then lightly cold-smoked over beechwood chip, producing its signature flavor. The individual pieces of speck are then stacked carefully for maturing in aging cellars, where the product loses about 40% of its weight in the slow drying process. This maturing is important for the bacon to become truly tender. Unlike American bacon, this type of bacon does not require any additional cooking - simply bring it to room temperature and slice it. Serve it with or without its spicy crust. |
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In France, chestnuts are used in various regional recipes. An excellent accompaniment to many winter dishes, particularly poultry and game. The Ardeche region is the leading producer of Chestnuts in France and home to the famed Maison Sabaton at Labégude, acclaimed for their production of Marrons. These whole cooked and peeled chestnuts are a life saver in the kitchen. As we all know, preparing one's own chestnuts for use in stuffing or as an accompaniment is a very time consuming process. This vacuum-sealed jar eliminates the whole procedure. Moist and fresh, your guests will never know they weren't homemade. |
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This moulard duck breast is cured and dried. Thinly sliced and ready to serve, enjoy it the same way as “Prosciutto”. Try it in salads, sandwiches or on pizza.
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This Moulard duck leg is seasoned and slowly cooked in duck fat. Enjoy cold or heated up - just reheat on the grill or in the oven. Very flavorful, it is perfect as a centerpiece to an hors d'oeuvre presentation or as part of a main course. Great for Cassoulet. Package contains one leg. |
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Fabrique Délices has introduced its new shelf-stable Cassoulet. Cassoulet originated in the southwest of France (Toulouse, Carcassonne, Castelnaudary). The main ingredient is always white beans to which are added a variety of different meats, according to the region. This one combining tasty pork and duck sausage, as well as duck confit is similar to the classic cassoulets of Toulouse. Just heat and serve. Presented in an old-fashioned glass jar. This is enough for two entrees or four appetizers. Bon appetit!- Made in Canada to exact French specifications.
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