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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 Pommery Mustard This grainy French mustard has been served at the tables of French kings since 1632. The secret recipe belonged to the religious order of Meaux and was handed down to the Pommery family in 1760. The recipe continues to be a closely guarded secret. One taste and you'll understand why! Made from all natural ingredients, it has an astounding flavor and will bring any dish calling for mustard to life. The mustard comes beautifully packaged in a stone crock sealed with a cap and red ribbon. This is a must have!
Tender, sweet Prosciutto di Parma originated in the Italian hills around Parma, where it's still prepared with the same traditional methods. The Parma stock is fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging for at least 400 days. Our Proscuitto di Parma is sliced to order. Quince Paste Quince paste is called Crema de Membrillo in Spanish. Quince, a relative of the apple and pear, resembles a large, yellow, lumpy pear. Making quince preserves was one of the first uses of the pectin that occurs naturally in fruit. Quince paste is most often eaten with cheese, but can be used like any other preserves. It offers a sweet contrast to the saltiness of traditional Spanish cheeses like Manchego and Cabrales. Roasted Red Peppers Roasted, peeled, whole red peppers in a mild vinegar brine. These peppers are grown in the Florina region of Greece and have a meaty texture and a sweet, fruity pepper flavor. Try them in antipasti, with Raclette or anywhere you use roasted red peppers. These can't be beat.
This is a nice block of duck foie gras in a 7 oz. can.
A delectable piece of goose foie gras in a 5.1 oz. can. Salame Toscano A tangy pork and beef salame, coarsely chopped with traditional flavor, sliced to order. Salt-Himalayan This sea salt is harvested in the Himalayan mountain range, above 10,000ft. Salted Capers These are for the connoisseur or the gourmet chef. Capers are the buds of a wild shrub that flourishes in the crevices and cracks of walls along the Mediterranean coasts of Spain. A certain amount of select capers are dried and loosely packed in coarse sea salt. Many cooks prefer them in this form, because the capers are closest to their original flavor, instead of marinating in brine. To use them, select only as many capers as you want, put them in a strainer and run them under tap water to rinse off the salt crystals. The resulting rinsed capers are a little firmer that you may be used to, and do not add unanticipated salt to your recipe since they have not been absorbing brine. This exceptional item comes in a 8-ounce jar that contains considerably more than the regular brine pack. Even when the jar has been opened the capers can be stored for months in the refrigerator -- just spoon out as many as you need each time. Smoked Salmon This smoked salmon comes directly from Alaska and is slow smoked over an open alderwood fire, then sealed in a golden pouch to keep the wild taste fresh! |
Proscuitto di Parma
Rougie Block of Duck Foie Gras
Rougie Goose Foie Gras| ©2010 Nala's Fromagerie | created using: buildmyownsite.com |