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Get 96 delicious snails in every 28 oz can. Escargots de Bourgogne Suavages, or Wild Burgundy Snails, are a timeless French delicacy and are finally available in the United States.

Our fillets are gently smoked to retain their natural moisture and flaky texture.

  A very rare traditionally made sea salt from the Philippines.

  Our NOIR Caviar 250g Gift Collection arrives in a custom gift box and includes a brass caviar tin opener and a mother-of-pearl caviar spoon.

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

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

The best anchovies come from the Bay of Biscay.

Our Candied Smoked Salmon redefines the protein snack! Catsmo Artisan Smokehouse has a tradition of excellence that includes time-tested recipes and hands-on artisanal practices of smoking.

  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.

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

  Calabrian Sausages are known for being spicy.

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

  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.

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

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

  Fresh Atlantic salmon cured with vodka, smoked with fruit wood, and then covered in freshly chopped dill.

The words ‘gourmet smoked salmon’ take on new meaning with this delectable Scottish Salmon cured with 12-year-old single malt Scotch whiskey.

  Daniel Boulud BAJA is flavored using tequila and cilantro.

  Daniel Boulud HIGHLAND is flavored using Whisky and cardamom.

With our own blend of pastrami spices, this specialty is well recognized as the best pastrami smoked salmon available.

A traditional Scandinavian salmon delicacy that makes an elegant appetizer.

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

Made with our silky, Scottish smoked salmon, this conception is cured with American bourbon and sprinkled with freshly ground black pepper.

Smoked Irish salmon has a firmer texture and a stronger smoky flavor than regular smoked salmon.

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

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