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Classic Knekkebrød, or Crispbread, is a Nordic tradition in all Scandinavian homes.

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

Rosemary & Lemon adds an herbal vibrancy to Knekkebrød, or Crispbread, is a Nordic tradition in all Scandinavian homes.

Chili & Coriander adds an herbal vibrancy to Knekkebrød, or Crispbread, is a Nordic tradition in all Scandinavian homes.

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

  Sourdough Bagels by BADASS BAGELS (Connecticut) Please note: Shipped frozen but some thawing does occur in transit.

  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.

  Medium-sized beads, ranging from brown to seaweed green often with a golden hue.

  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.

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

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.

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

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

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

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.

Promontory is an Irish-style cheddar cheese made with pasteurized Jersey milk.

  A very rare traditionally made sea salt from the Philippines.

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

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

Perfect accompaniment to any smoked salmon and caviar selection.

  Calabrian Sausages are known for being spicy.

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

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