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Meats & StuffPlease call the store at 920-347-0334 to place orders on these products. Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 Montegrato Sweet Sherry Vinegar-16 Year While Balsamic vinegars from Italy have become a household staple, you may not be so familiar with the Spanish counterpart, aged Sherry vinegar. This aged vinegar is made from Pedro Ximenez sherry, a well known Sherry house in Spain. It is aged in oak barrels for 16 years before bottling. During this time, it develops a sweet taste similar to Balsamic vinegar. Use this everywhere you'd use Balsamic, even as a "digestif" after dinner. It is superb! Montegrato Sweet Sherry Vinegar-25 Year While Balsamic vinegars from Italy have become a household staple, you may not be so familiar with the Spanish counterpart, aged Sherry vinegar. This aged vinegar is made from Pedro Ximenez sherry, a well known Sherry house in Spain. It is aged in oak barrels for 25 years before bottling. During this time, it develops a sweet taste similar to Balsamic vinegar. Use this everywhere you'd use Balsamic, even as a "digestif" after dinner. It is superb! Montegrato Sweet Sherry Vinegar-58 Year While Balsamic vinegars from Italy have become a household staple, you may not be so familiar with the Spanish counterpart, aged Sherry vinegar. This aged vinegar is made from Amontillado sherry, a well known Sherry in Spain. It is aged in oak barrels for 58 years before bottling. During this time, it develops a sweet taste similar to Balsamic vinegar with the consistency of syrup. Use this everywhere you'd use well aged Balsamic; drops on cheeses, drizzled on fresh strawberries, even as a "digestif" after dinner. It is absolutely superb! Mortadella with Pistachio This authentic Italian Mortadella is a traditional example whose recipe dates back to the 14th Century. This sandwich meat was first created in a monastery in the center of Italy, near the beautiful city of Bologna. It is characterized by a unique flavor and an exceptional fine texture. The secret of its unique characteristics lies in the selection of spices and in the slow roasting in traditional brick ovens. Made from only the finest ingredients, this premium quality meat is made from Leoncini's original recipe dating back to 1918. Mousse de Foie de Poulet et Gras de Poulet au Roquefort Chicken liver and chicken fat pate with Roquefort cheese. This is a traditional liver pate with the added kick of Roquefort cheese and green peppercorns. This will certainly make entertaining a breeze!
Anyone familiar with Nueske's bacon knows that anything they do is wonderful. Such is the case with the smoked duck breast. The duck is fully cooked and ready to go. Try it thinly sliced on crusty bread with a thin slice of gruyere cheese on top and placed under the broiler until bubbly and warm. Food simply doesn't get any better than this! Olive oil- white truffle Goccia Umbra- Italian extra virgin olive oil with White Truffle essence. Talk about over the top flavor, this pungent tuber from Alba is married with the first cold pressing of olives to give your risotto the punch it deserves. Olive oil-Raineri This filtered, first cold pressed olive oil is light enough to use in every day cooking, but still has that great flavor to finish a dish. Wrapped in silver foil, this one will become your cooking oil of choice. Pancetta Pancetta is a traditional Italian specialty, used in a similar manner to the way we use bacon. Molinari makes a particularly excellent pancetta from first choice pork belly. Just after production, the pancetta is carefully salted and flavored with select spices and tightly rolled. The pancetta is then dry-cured under strict quality control standards. Try this in place of the bacon you have been using, it will lend a whole new flavor to your favorite recipes! |
Nueske's Smoked Duck Breast| ©2010 Nala's Fromagerie | created using: buildmyownsite.com |