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This smoked sausage provides the authentic Cajun taste required for etouffe, gumbo, and jambalaya. Andouille can also be served sliced and oven-heated as a mood-setting appetizer. Pairs well with full-bodied red wines. |
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Busseto Dry Salamis have been slowly air-dried and seasoned to perfection. We offer two flavors of these tasty Italian Dry Salamis: - Herbes de Provence:
With a Gourmet's touch, their Italian Dry salami is gently coated with freshly dried aromatic French herbs. This “secret recipe” is found in the French country-side alongside Champagne and Brie cheese. This is a wonderful snack on its own, or with a dash of mustard. Also makes a great addition to any antipasto.
- Poivre Moulu: Delicately hand rolled in ground black pepper, the true essence of this flavorful salami is captured when served with warm fresh bread and crumbled blue cheese.
- Green Peppercorn: Studded with cracked green peppercorns, every bite imparts a wonderful combination of meat and spice.
Varieties sold separately.
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Out of Stock Varieties:Black Pepper, Green Peppercorn
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This award winning pork sausage by Busseto lives up to its hot name. The classic coarse-ground, European salami is spiced with a bite! Your taste-buds come alive with the combination of red chile peppers, wine, and dried fennel. Calabrese Sopressata is perfect for antipasto platters, sandwiches, and crumbled into pasta sauces. A fiery taste you will not soon forget. |
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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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After a long wait, we finally bring you chorizo cured in Spain. You will immediately notice the difference between this chorizo and domestic imitations. Palacios, a company based in Logroño, the capital of the La Rioja region, earned permission from the U.S. authorities to export chorizo to the U.S. in 1997, but it wasn't until 2001 that it started entering the country in any significant quantity. 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.
Finally, Americans can enjoy one of the true culinary treasures of Spain! Chorizo is excellent in stews, potages, omelets, paellas, or served as part of a tapas. It makes a statement, with a flavor so powerful that it does not influence a dish subtly. Available in regular or hot. Varieties sold separately. |
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Fourteen year old P.G. Molinari arrived in San Francisco in 1884 from the Piedmont region of Italy. He went to work in the first salame factory established in San Francisco, A Chiesa, where he became a foreman. In 1896, he opened his own store where he continued the traditional art of sausage-making. Today, P.G. Molinari and Sons is still family owned and still continues to make fine salames and Italian sausages of all types. Their dry salame is made from a finely minced mixture of pork and beef with their own custom blend of spices. |
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P.G. Molinari is a name that has meant excellence in Italian salame and sausage for over 100 years. Their pepperoni is made from coarse chopped pork and beef to create a lean combination. Not overly spicy with a hint of smokiness, it is great as a pizza topping and in sandwiches. We also love it chunked or sliced as a snack. |
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In 1957, Wilhelm Huber opened a small butcher shop in Waterloo, Ontario, using family recipes and traditional European meat processing methods. Five generations later, Piller's Black Kassel is still family owned and operated and is still using Wilhelm's techniques and recipes. We offer 3 German style sausages:- Gypsy Salami: Made from a fine blend of pork. The addition of cayenne gives this salami a semi-hot spicy flavor. It is gently smoked for 7 days and air dried a minimum of 28 days.
- Mustard Seed Salami: Made from a lean mixture of pure pork with finely chopped mustard seed and a hint of garlic. It is gently smoked for 7 days and air dried a minimum of 28 days.
- Old Forest Salami: This salami is a lean blend of ground pork that is gently smoked over natural beech and maple hardwood for 7 days and air dried for a minimum of 28 days.
- Varieties sold separately.
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This Rosette de Lyon by Busseto is based on a popular French style of picnic salami. This dry salami is mild and versatile, the best choice for every taste. Choose this style for a classic and mild salami. This is a delicious, standard salami with broad appeal and the widest use in recipes.
Busseto Gourmet Salamis have been slowly air-dried and seasoned to perfection. Their truly authentic European recipes have made them a long-standing favorite of the igourmet.com catalog! Perfect for picnics, antipasto platters, sandwiches, hors d'oeuvres, or just for a snack in the evening!
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As bold as its name, this spicy pork salami is bursting with hot jalapeno peppers! Slowly air-dried and aged to perfection, this is perfect with anyone with like a bit of zesty heat in their food.
Busseto Gourmet Salamis have been slowly air-dried and seasoned to perfection. Their truly authentic European recipes have made them a long-standing favorite of the igourmet.com catalog! Perfect for picnics, antipasto platters, sandwiches, hors d'oeuvres, or just for a snack in the evening!
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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.
Their Garlic Sausage is a tender, hearty, fully cooked pork sausage. Made with lots of garlic; the addition of a hint of white wine makes this saucisson perfect.
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Fratelli Beretta, producer of Prosciutto di Parma®, Mortadella, Salami and other Italian specialties, is a family business that has enjoyed success for almost two centuries, owing to their dedication to producing products with the finest ingredients. The statement "La qualitá é una tradizione di famiglia" (Quality is a family tradition) is the motto that guides the company. Sopressata is a style of pork salami that is characterized by a distinctive flavor. Salamis such as these were traditionally handmade in the Italian countryside by peasant farmers and their wives. Today, Beretta Sopressatas are made from the finest ingredients available in ultra-clean, modern facilities in the U.S.A. to exact Italian specifications. Varieties sold separately. |
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