Search Results For: 'catsmo Grav Label Smoked Salmon Sliced Serv'

Sea Salt Flakes offers the perfect touch of saltiness to Knekkebrød, or Crispbread, is a Nordic tradition in all Scandinavian homes.

  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.

Our cherry wood cutting boards are custom made by our friends at Lukan's Farm and are pretty enough to use for parties as a cheese board or to pile high with smoked salmon, cornichons, capers, and other goodies.

  From Rainbow Trout   Beautiful medium-sized grains in a deep orange color Exudes a briny tang, a bit of smokiness, and a firm pop Available in 80g jars.

Obtained from a prestigious variety of salt added to the precious white tuber.

This new product is obtained from a prestigious variety of salt added to the precious black tuber.

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

  Chorizo is made in many countries around the world, each as unique as the region they are found in.

The classic French "pâté de Campagne" is made with coarse pork, chicken and green peppercorns.

The Hunt Is Over! We've sniffed out the very best Tartufi di Fassia Italian truffle-infused goodies and boxed them up into a perfectly scented gourmet collection! Are you ready for the truffle powered awesomeness? Black Summer Truffle Slices, 80g White Truffle Sauce, 80g Black Summer Truffle Sauce, 80g Whole Black

Fourme d'Ambert is a rich and creamy cow milk blue from the Auvergne region of France.

A warm blini, a dollop of luscious caviar and a bit of smoked salmon, wedded by a generous smear of crème fraîche.

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

Green Hill is a pasteurized cow’s milk, soft-ripened cheese with a buttery flavor and thin bloomy rind.

  Raclette is a fun way to share a warm meal on a cold winter night.

Perfect accompaniment to any smoked salmon and caviar selection.

"Sardinillas" Sardines in Olive Oil Sardines salted and canned in olive oil.

  A very rare traditionally made sea salt from the Philippines.

  Black Walnuts:  Whole walnuts, harvested while still green, are stored in water in large open barrels to ferment in the sun.

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.

100% natural, without aromas, dyes and preservatives.

  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.

Also known as Spoonbill Roe, ranges in color from pale, silvery to dark, steely gray Smooth and silky with a rich, earthy flavor—strong in taste, yet very smooth Often described as ‘buttery’ Soft texture and affordable price have earned it a reputation as the ideal ‘entry-level’ caviar for those

Perfect introduction to a life-long passion for caviar. These four roes are diverse in colors, textures, and flavors.