Meat & Poultry

$9.85

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Duck Rillettes - Hénaff

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$12.65

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Flathead Fish Bites - BirdsEye

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$8.30

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Organic Pate - Hénaff

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$4.40

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Smoked Beef - Koh Kong Sausage

100% Natural Cured % Smoked Beef. Ready to eat.Perfect for sandwich, as a snack or for the charcuterie board. Handcrafted without chemicals, fillers or preservatives. It should be kept in the fridge and eaten soon after opening.

$3.45

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Original Frankfurt Sausages- Nobre

The most iconic sausages in Portugal. No preservatives, High protein content

$13.60

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Beef Classic - Oscar Mayer

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$12.20

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Smokies Sausage - Oscar Mayer

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$4.50

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Cocktail Sausages - Ranou

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$9.20

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Cassoulet Duck Confit - Itinéraire des Saveurs

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$4.00

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Salame Napoli - CasaModena

Salame Napoli Brunello is typically from Southern Italy, and presents anslightly smoky aftertaste. The slice is bigger than that of a pepperoni therefore it makes the perfect ingredient for a simple but fun sandwich with a touch of freshness given by some lattuce and homemade mayo.

$4.80

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Rolled Pancetta - CasaModena

Rolled Pancetta by CasaModena is a traditional Italian cured meat made from premium pork belly, seasoned with a blend of herbs and spices, then carefully rolled and slow-cured to perfection. Known for its rich, savory flavor and slightly peppery taste, this pancetta is versatile and adds depth to a wide variety of dishes. Whether thinly sliced for a charcuterie board or diced and used to enhance pasta, soups, or roasts, CasaModena’s Rolled Pancetta brings authentic Italian flavor to any meal. Its meticulous craftsmanship and dedication to quality make it a standout choice for culinary enthusiasts.

$99.00

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Foie Gras Duck Slices 40/60gr - Larnaudie

Sliced ​​by hand, these slices are thicker than the standard range. Each slice is about 50g.Cooking:Foie gras slices (frozen), heat up a skillet capable of withstanding high heat—stainless steel, aluminum, cast iron, carbon steel, even a newfangled high-heat-safe non-stick skillet will do. Heat it up until it's smoking hot, season the foie liberally with salt and pepper, and carefully lay it in the skillet.If it doesn't immediately start smoking and rendering fat, your skillet is not hot enough. If this happens, quickly pull the foie out and let your pan preheat some more.Once the foie is in there, it's a rapid-fire process— it takes all of about 30 seconds to a minute per side to get the surface nice and deep brown.The final crucial step to cooking foie is to let it rest just long enough that the center softens. About 1 minute on a paper towel-lined plate will do.

$13.00

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Dry Duck Breast - Itinéraire des Saveurs

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$2.90

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Gluten Free Beef Sliced - Buddig

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$2.90

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Gluten Free Black Forest Turkey - Buddig

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$2.90

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Gluten Free Chicken Sliced - Buddig

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$2.75

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Gluten Free Oven Roasted Turkey - Buddig

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$3.65

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Pork Rillettes - Hénaff

Pork Rillettes

$5.55

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Cooked Ham Superior Castelou Rindless - Loste

Cooked Ham Superior Castelou Rindless

$25.45

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Serrano Ham Sliced Pack - Loste

Serrano Ham Sliced Pack

$5.10

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Premium Cheesy Prawn Nugget - Nikudo Seafood

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$2.60

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Pig Bone Big - Rithy 1 Supply

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$15.00

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Grisons - Itinéraire des Saveurs

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$36.95

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Foie Gras Duck Whole L'Emblematique - Larnaudie

Jean Larnaudie’s Foie Gras is made with ducks raised and processed in the South West of France, as guaranteed by the South West Protected Geographical Indication (PGI).Their ducks are raised outdoors and fed quality food that is controlled and regulated.

$14.15

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Fried Chicken Karaage - Aro

Fried Chicken Karaage