Daniel Boulud Smoked Salmon 4oz
Developed exclusively for Chef Daniel, this superb smoked Scottish salmon is now available to all seafood connoisseurs. Our four-day smoking process starts with farm-raised Scottish salmon. The fish is cured with a brine of imported French sea salt, seaweed, and unrefined cane sugar. It is then slowly cold-smoked over fruit wood. The result is a smooth buttery texture with a wonderful flavor that The New York Times describes as a àlightly smoked, silky salmon with a gently sweet, fresh taste - more salmon than smoke.

Daniel Boulud Smoked Salmon 8oz
Developed exclusively for Chef Daniel, this superb smoked Scottish salmon is now available to all seafood connoisseurs. Our four-day smoking process starts with farm-raised Scottish salmon. The fish is cured with a brine of imported French sea salt, seaweed, and unrefined cane sugar. It is then slowly cold-smoked over fruit wood. The result is a smooth buttery texture with a wonderful flavor that The New York Times describes as a àlightly smoked, silky salmon with a gently sweet, fresh taste - more salmon than smoke.

Daniel Boulud Smoked Salmon 1 pound
Developed exclusively for Chef Daniel, this superb smoked Scottish salmon is now available to all seafood connoisseurs. Our four-day smoking process starts with farm-raised Scottish salmon. The fish is cured with a brine of imported French sea salt, seaweed, and unrefined cane sugar. It is then slowly cold-smoked over fruit wood. The result is a smooth buttery texture with a wonderful flavor that The New York Times describes as a àlightly smoked, silky salmon with a gently sweet, fresh taste - more salmon than smoke.

Creminelli Castelingo (Utah)
priced by the piece
Artisan salami producer, Cristiano Creminelli, sets out to bring the best of Italy's handmade salamis and sausages to America. Salami Casalingo or salami di casa translates into ôthe salami of the houseö or ôhousehold salamiö and is derived from the Italian tradition of each household producing its own salami. The popularization of this version of household salami emerges from the CreminelliÆs province of Biella thanks in no small part to the Creminelli family, which has been producing it for several generations. It is well known for its simple and natural ingredients. A small quantity of salt, pepper and spice is all that is needed to enhance the remarkable quality of the pork. It does not have a strong, overbearing taste and this is the secret of its success: sweetness and simplicity.

Creminelli Turtufo (Utah)
priced by the piece
he Black Summer Truffles (Tuber aestivum) spring up between June and October in northern Italy. They are found by specially-trained dogs who sniff out their hiding spots where they are then gathered by hand. The local mushroom enthusiasts each have a secret spot or two where they hope to find some of their own truffles from year to year. Creminelli has hidden a few of them away in our Salami Tartufo and you are sure to find them there each time you go looking. Their delicate aroma works magic with the all-natural pork to create the Salami Tartufo.

Fra'Mani "Chorizo" Salametto Piccante (California)
priced by the pound
Spanish-influenced dry chorizo. Brick-red in color and seasoned with pimenton de la Vera. Piquant and slightly smoky. About 12 inches long, 3/4 pound. Slice 1/8 to 1/4 inch thick pieces.

Fra'Mani Salametto (California)
priced by the pound
Paul Bertolli -- the former chef of Chez Panisse -- today is a "curemaster" and producer of exceptional salami, mortadella, and other cured meats, FraÆ Mani has set a new standard for artisanal pork products. Fra'Mani's mission statement says it best: "Our mission is crafting salumi in the finest Italian pastoral traditions, using the highest-quality, all-natural pork. This salametto is a small, coarsely ground, garlic-scented salame. It is rich in color, full flavored and robust - ideal for snacks and a handy accompaniment on picnics and outdoor excursions.

Jamon IbTrico de Bellota (Spain)
priced by the pound
From the moment they are born, the special black Iberian hogs destined for Bellota quality are treated royally. For special periods after their birth, until their sacrifice (as the Spaniards term it), they live, sleep and forage under the open sky in specially maintained oak forests, called "la dehesa". These rare black-hoofed descendants of native Iberian wild boar typically have over five acres in which to forage and roam. They live for about two years in this porcine paradise - many times the lifespan of a normal domestic pig. In the bulking-up stage each falls, the pigs feast on 15 to 20 pounds of acorns or 'bellotas' per day. This allows them to gain as much as 2 pounds of body weight daily as well as have consistent exercise and as we all know diet and exercise make all the difference in the world! After that they are cured naturally for 3-4 years. This is the first time these coveted acorn-fed Bellota Jamons are available in the US. Spaniards consume the vast majority of these hams in their own country and many producers have waiting lists for several years for their best products.

Jamon IbTrico (Spain)
priced by the pound
This is probably the type of Jam=n IbTrico you enjoyed at a tapas bar in Spain. The hams come from pigs that are fed a special diet of grain, rather than their 'Up-TownÆ cousins, the IbTrico Bellota, who spend free-range time lounging in the Dehesa forests gorging on tasty acorns. It is an artisan ham, aged for 24 months from the same genetic stock as the rarer Bellota. Both are 'pata negra' hams from certified Iberian hogs, sacrificed and cured in La Alberca by Embutidos y Jamones Fermfn.

Lomo IbTrico de Bellota (Spain)
priced by the pound
The Lomo IbTrico de Bellota is the loin of the IbTrico de Bellota that has been cured and rubbed with a mixture of salt, pimenton, olive oil, garlic, nutmeg and oregano. As with the Jam=n IbTrico, the lomo is a large section of meat that clearly displays the beautiful swirl of white fat that is indicative of the IbTrico de Bellota.

Palacios Chorizo from Spain (Mild)
This mild chorizo is made from a generations-old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with sweet smoked paprika - Piment=n de la Vera dulce. It is all natural with no artificial preservatives. The flavor of this distinctive smoked paprika sets Spanish chorizo apart from sausages of any other country. Palacios was the first authentic Spanish chorizo available in the United States, and has been featured in the New York Times as well as Wine Spectator magazine.

Pate Mousse de Foie Gras (3 Little Pigs) (USA)
priced by the pound
Duck foie gras, duck liver and duck meat elegantly combined, then sweetened with fresh grapes, raisins and Sauternes wine.

Pate Duck Mousse with Truffle (USA)
priced by the pound
Sumptuously rich duck liver and truffles, perfectly blended to ensure a lighter, more spreadable consistency. Yum!

Pate Roal Saturnes (3 Little Pigs) (USA)
priced by the pound
A silken Mousse featuring goose liver, cepes and Sauternes wine.

Porchetta (USA)
priced by the pound
What is porchetta you ask? Why it only happens to be one of the most delicious inventions in the history of the glorious pig (no, pigs didn't invent it). Porchetta is basically deboned suckling pig that has been rolled up with herbs and spices and roasted over wood. It's like god in pork form. Yum.

La Quercia Proscuitto Americano (Iowa)
priced by the pound
Kathy and Herb Eckhouse's two-year-old prosciutteria supplies cured pork to Charlie Trotter, Alice Waters and Mario Batali. The Los Angeles Times and The New York Times have sung its praises. Robert Parker ù yes, that one ù offered up his tasting notes with favorable comparisons to the great hams of Europe (see below). VogueÆs food critic Jeffrey Steingarten called it ôThe best prosciutto you can get in this country, imported or domestic.ö This prosciutto is being compared to Joselito Jamon Iberico de Bellota Gran Reserva. Wow!

Prosciutto di Parma (Italy)
priced by the pound
Tender, sweet Prosciutto di Parma originated in the Italian hills around Parma, where it's still prepared with the same traditional methods. The Parma stock is fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging for at least 400 days.

Rougie Duck Foie Gras with Port Wine and Truffles 10.9 oz
Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. 7.4 oz by Rougie,Canada/France.100% homogenized foie gras with 3% truffle added in the center.

Rougie Duck Foie Gras with Port Wine and Truffles 5.1 oz
Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. 5.1 oz by Rougie,Canada/France.100% homogenized foie gras with 3% truffle added in the center.

Rougie Duck Foie Gras with Port Wine 7.4oz
Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. 7.4 oz by Rougie, Canada/France. 100% homogenized foie gras

Rougie Duck Foie Gras with Port Wine 5.1oz
Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. 5.1 oz by Rougie, Canada/France. 100% homogenized foie gras

Rougie Duck Foie Gras with Port Wine and Truffles 14.8 oz
Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. 14.8 oz by Rougie,Canada/France.100% homogenized foie gras with 3% truffle added in the center.

Foie Gras Rougie FROZEN (France)
priced by the pound
Slices Of Fresh Duck Foie Gras - Flash Frozen - The liver, which is immediately removed from the animal, is allowed to cool by a steady reduction in its surrounding temperature. One hour later, the liver is flash-frozen, a process which takes an hour to complete. The duck foie gras is maximally two hours old and thus its freshness is preserved. This product is comes to you having already been sliced. Use as fresh. No spoilage! Take the slices you need, then reseal the bag and place in the freezer. Once thawed, use within 2 days. Do not refreeze.

Jamon Serrano (Spain)
priced by the pound
The crowning glory of any tapas is Serrano ham. Serrano is made with fresh ham of the white pig that's been salted, hung in cool conditions, cured and aged at least nine months. Try Serrano for a tapas party or for your own personal use. A favorite snack is Serrano ham and Manchego melted on toast

Cornichons - Trois Petits Cochons
Baby sour gherkins pickled in vinegar and spiced the traditional French way. They are the perfect pairing for pate, ham, and other charcuterie.

Duck Rillettes Trois Petit Cochon 7 oz
Duck Rillettes can be served as an appetizer on crackers, on sliced baguettes or in a sandwich and it pairs nicely with red Burgundy or California Pinot Noir.

Les Trois Petits Cochons Saucisson Sec
A time honored recipe from the Pyrenees mountains of France, but handmade in the USA.