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  Harvested from wild salmon caught in Alaska and air-dried Large, sparkling red to orange beads Firm texture and a clean burst of crisp salmon flavor Comes in 2 oz jars, 4 oz jars, 8 oz jars, a 1 lb tin, and a 1 kilogram tin Allergen: Fish   Salmon

A truffle butter cream made in Italy. Fragrant, creamy, and delicious.

  Inspired by the flavors of Provence, France this saucisson is made with a unique blend of Herbs de Provence, garlic, and black pepper.

  An old Tuscan style salami with subtle hints of fennel, garlic, black pepper, and red wine.

  Sustainably sourced from the Gulf of Mexico, off the Florida coast and hand-cured with great care in the Hudson Valley.

  Sustainably sourced from the Gulf of Mexico, off the Florida coast and hand-cured with great care in the Hudson Valley.

  This classic spicy salami is made with locally grown Calabrian peppers, garlic and white wine.

  To obtain the true flavor of Spanish Chorizo, we import the highest quality Pimentón de La Vera directly from Spain.

  Picnic in the Park!  A selection of goodies and a tote bag to haul it all to the park!  Collection includes two varieites of Catsmo's smoked salmon, caviar & caviar spoon, cheese, honey, crispbreads, and a canvas totebag.

Obtained by distillation of bitter orange flowers (Bigaradier) carefully selected from the best terroirs in Lebanon.

Hackleback season is quickly approaching. Be sure to add your email to our mailing list to be notified when it's back in stock!   Tiny, jet-black to brown beads with a briny zest Dry, strong flavor and firm beads Harvested from wild sturgeon caught in Tennessee, Kentucky, and Illinois Specifically

  The noble acid PX, made from Spanish sweet wine of the Pedro Ximenez variety, can be enjoyed pure as a non-alcoholic digestive, as well as used as a seasoning for a wide variety of dishes.

White Balsamic from Modena, Italy with saffron pistils.

  A JACüTERIE creation we infuse the classic British Bangers with the finest Bombay curry powder for a delightful blast of flavor.

  Founded in 2002 by Austrian duo Hans Peter Fink and his wife Bettina Fink-Haberl, Fink's Delicatessen produces in their own preserved and pickled delicacies.

  Inspired by the classic sausages of Toulouse, our garlic sausage is perfectly balanced with nutmeg and pepper and finished with red wine.

  Salmon can be smoked in two ways: cold-smoked and hot-smoked.

Chunks of Bonito del Norte from the coast of the Bay of Biscay.

  The seasonings in Jacüterie's bratwurst recipe are inspired by many of the wursts we tasted in Berlin: garlic, nutmeg, and marjoram in the forefront with just a hint of caraway seed in the background.

  Our recipe for Sweet Italian sausage has its roots in Antiquity.

  A unique take on a classic pork sausage from the UK.

In line with its function as a rural estate, the Tenuta di Fassia experimented with the union of extra virgin olive oil and truffles, using only the finest material.

Perfect accompaniment to any smoked salmon and caviar selection.

  Calabrian Sausages are known for being spicy.

100% natural, without aromas, dyes and preservatives.

Our preserved products respect traditional farming methods and only select ripe and fragrant black summer truffles.