Search Results For: 'from Red Trio'

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

  Ripe peaches form the basis for this fruit vinegar.

  Freshly picked wild blueberries form the basis for this fruit vinegar.

Fully ripe black currants form the basis for this fruit vinegar.

  Freshly picked wild blueberries form the basis for this fruit vinegar.

  Due to a natural residual sugar content, the GEGENBAUER white wine vinegar of the Riesling Auslese variety has an interesting sweet and sour aroma.

When the Moon Hits Your Mouth, That's Amore!  Midnight Moon is a blushing, ivory-colored cheese that's nutty and brown buttery up front with a long caramel finish.

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

A sheep's milk cheese from Basque the border region of France and Spain.

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

  Kiendler Styrian Pumpkin Seed Oil P.

  Meaning “Farmer’s Sausage” in Afrikaans, this South African-inspired sausage is made with a blend of beef and pork and is spiced with garlic, coriander, cloves, nutmeg and tarragon.

White Balsamic from Modena, Italy with saffron pistils.

This is a unique 100% all-natural Truffle-flavored oil. After years of research, Tartufi di Fassia has managed to use natural cold-pressed organic Italian extra-virgin olive oil so that the scent molecules of quality Italian truffles are retained by means of natural processes.

This buttery Scottish smoked salmon is scotch-cured and smoked using oak wood as opposed to fruit woods.

  100% natural, without aromas, dyes, or preservatives.

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

Mini Kunik is a unique and voluptuous triple crème cheese only made at Nettle Meadow's family farm in Thurman, New York in the Warrensburg area.

Midnight Moon is a blushing, ivory-colored cheese that's nutty and brown buttery up front with a long caramel finish.

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.

The best anchovies come from the Bay of Biscay.

For those of you who appreciate a fine aperitif with appetizing treats, Tenuta di Fassia recommends this exceptional acacia honey with black summer truffle slices drizzled over parmesan cheese with pepper, or over any type of cheese and you will be amazed at the lovely lingering taste that remains in

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

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

Ossetra (Gueldenstaedtti) is the last species originally from the Caspian Sea available in the US today.