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

Although there are variations among the villages in the mountainous Haute-Savoie region of France along the Swiss border, Tomme de Savoie typically has a hard, gray rind with patches of yellow or red mold.

Comté is a firm pressed cheese made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté.

  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.

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

  Silky cold-smoked Atlantic salmon coated with a mix of Everything Bagel seeds.

  The Discovery Collection is the perfect way to become acquainted with an array of cheeses from all over the United States and Europe.

White Sturgeon (Transmontanus), has a slightly firm but delicate texture with fine distinguishable roe.

Probably the most well-known caviar around, Ossetra (Gueldenstaedtti) is the last species originally from the Caspian Sea available in the US today Medium-sized, firm, and juicy beads Toasty brown color to dark brown, and a bold, clean, nutty, buttery taste Available in 30g, 50g, 125g, 250g, 1lb, and 1kilo

Boquerón al Vinagre are anchovies marinated with a secret and special combination of vinegars and are packed in the best quality extra virgin olive oil.

Ventresca is the triangular part of the albacore tuna's belly near the head.

Similar to our Gold Label with its delicate smoked flavor and silky texture but with a unique Scandinavian curing recipe.

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

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

Lukan’s Farm in Hawley, PA harvests an all natural, unadulterated honey every year from their hives.

Daniel Boulud Kitchen products use only premium cuts of fresh Atlantic salmon smoked by Catsmo Artisan Smokehouse.

  Fruit vinegar from the juice of ripe quince fruit.

Dark Honey has a dark-brown or dark-amber color, as opposed to golden honey which is a light amber color.

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

Daniel Boulud's Epicerie line uses only premium cuts of fresh Atlantic salmon smoked by Catsmo Artisan Smokehouse.

  ONLY AVAILABLE IN 4oz RETAIL PACKS OR SIDES This is an organic Scottish salmon from a certified organic farm in Shetland, Scotland.

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

We’re proud to offer a truffle butter made with local, grass-fed butter from Hamilton, New York and Italian black truffles.

  The Bentley of Gourmet Gift Collections! Amp up your gift giving this year with a truly extravagant collection of Ossetra Caviar.

The Bentley of Gourmet Gift Collections! Amp up your gift giving this year with a truly extravagant collection of Ossetra Caviar.

  ONE OF OPRAH'S FAVORITE THINGS!  For the smoked salmon lover on your gift list we offer four of our best sellers: Gold Label Smoked Salmon, 4oz package Irish Smoked Salmon, 4oz package Scottish Smoked Salmon, 4oz package Gravlax, 4oz package Collection arrives in a beautiful birch wood box

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

  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.

As one of the most coveted cuts of smoked salmon, this center cut is the filet mignon of salmon.

Often called the "Queen of All Smoked Fish" Acme smoked sturgeon has a mild smoke flavor, firm and succulent, a slice of our smoked sturgeon will melt in your mouth like butter.