Gourmet Meats and Sausages
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Gypsy Salami
A best selling product from Pillers of Canada, this specialty sausage is dry cured and all pork. Smoked using traditional techniques over natural hardwood smoke. It has a flavor that is piquant without being too spicy, with a subtle smoky taste.
A best selling product from Pillers of Canada, this specialty sausage is dry cured and all pork. Smoked using traditional techniques over natural hardwood smoke. It has a flavor that is piquant without being too spicy, with a subtle smoky taste.
Price: $14.50
Baby Bologna
The smaller size of the traditional bologna delicatessen meat, bologna is a cooked and smoked sausage made of cured pork, seasoned with spices, salt and pepper, as well as curing mixtures. This baby bologna is made from choice cuts of meat, chopped very fine, and is ready to eat.
The smaller size of the traditional bologna delicatessen meat, bologna is a cooked and smoked sausage made of cured pork, seasoned with spices, salt and pepper, as well as curing mixtures. This baby bologna is made from choice cuts of meat, chopped very fine, and is ready to eat.
Price: $5.26
Beef Bresaola Dried Cured Sliced
Makers of Bresaola still use age-old meat preparation techniques. Bresaola is salted and air dried meat, made from the tenderloin or fillet. This famed specialty from the Lombardy region of Italy, where it is typically eaten raw.
Makers of Bresaola still use age-old meat preparation techniques. Bresaola is salted and air dried meat, made from the tenderloin or fillet. This famed specialty from the Lombardy region of Italy, where it is typically eaten raw.
Price: $14.50
Duck Breast Magret Boneless Moulard
An exquisite product, this Duck Breast Magret (literally the breast of a fat duck) is boneless, leaving nothing but the leanest, most savory portion of the duck, which is why many people have come to know it as the "duck steak" . Weight shown below is the average weight for this product.
An exquisite product, this Duck Breast Magret (literally the breast of a fat duck) is boneless, leaving nothing but the leanest, most savory portion of the duck, which is why many people have come to know it as the "duck steak" . Weight shown below is the average weight for this product.
Price: $29.75
Prosciutto Di Parma
Parma Ham, or Prosciutto di Parma is full of flavor, matured for 8-10 months, highly prized by connoisseurs. It's made under strict quality controls in Italy. It has a deep rose color, with a thin layer of fat that renders it sweet and salty at the same time. Boneless, pre-sliced and ready to enjoy.
Parma Ham, or Prosciutto di Parma is full of flavor, matured for 8-10 months, highly prized by connoisseurs. It's made under strict quality controls in Italy. It has a deep rose color, with a thin layer of fat that renders it sweet and salty at the same time. Boneless, pre-sliced and ready to enjoy.
Price: $19.00
Boudin Blanc (Milk Sausage with Cognac)
French for white pudding , the Boudin Blanc is a part of traditional French cuisine, especially around Christmastime. Heat (don't boil) in hot water for about five minutes to warm up the inside of the sausage. Consume 10 to 14 days after opening.Pre-cooked.
French for white pudding , the Boudin Blanc is a part of traditional French cuisine, especially around Christmastime. Heat (don't boil) in hot water for about five minutes to warm up the inside of the sausage. Consume 10 to 14 days after opening.Pre-cooked.
Price: $15.50
Pio Tosini Prosciutto di Parma
Widely acknowledged to be one of the best Prosciuttos in the market, this ham is truly a delicacy. While most prosciutto hams must age for at least 400 days, Pio Tosini goes the extra mile and ages theirs 500. Born in Langhirano, a beautiful Italian mount.
Widely acknowledged to be one of the best Prosciuttos in the market, this ham is truly a delicacy. While most prosciutto hams must age for at least 400 days, Pio Tosini goes the extra mile and ages theirs 500. Born in Langhirano, a beautiful Italian mount.
Price: $519.75
Bundnerflisch
Originally produced in Graubunden, Switzerland, Bindenfleisch (yes, it's a mouthful, no pun intended) is basically dried beef, a kind of jerky if you will. Dried initially for about 5 weeks, it's cured and salted evenly and then further air dried. Similar.
Originally produced in Graubunden, Switzerland, Bindenfleisch (yes, it's a mouthful, no pun intended) is basically dried beef, a kind of jerky if you will. Dried initially for about 5 weeks, it's cured and salted evenly and then further air dried. Similar.
Price: $76.25
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