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SCHALLER & WEBER, DUESSELDORF HORSERADISH MUSTARD 1 GAL
Traditional Düsseldorf German mustard takes its bright and creamy consistency from the addition of horseradish, and is then finished with husk flecks for its distinctive speckled brown color. As versatile as any of our mustards, it goes great on charcuterie and anything you are bold enough to spread it on.
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SCHALLER & WEBER, BAVARIAN SWEET & SPICY MUSTARD
There aren’t many things that can’t be topped with a Bavarian Mustard. For centuries, its sweet and slightly spicy profile has been the condiment of choice when serving traditional Bavarian meals, topping weisswurst and dipping pretzels. You’ll find that same versatility in Schaller & Weber’s all-natural Bavarian Sweet & Spicy Mustard. Our recipe doesn’t just pair well with our products, it’s ready to become your go to mustard for every dish.
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SAUERKRAUT, TRADITIONAL, FRENCH STYLE
A delicate and delicious sauerkraut made from estate-grown, finely sliced French heirloom cabbages.
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SAUCE LEOPARD, SKY RIDER
An homage to the classic country western song “(Ghost) Riders in the Sky,” the Sky Rider will lasso your taste buds and knock off your boots with just the right amount of ghost pepper. Sweet, tangy, hot and smoky with a hint of cinnamon.
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SAUCE LEOPARD, ROAD DAWG
Sure, the road goes on forever, but how you fare out there all depends on the company aboard. From midnight breakdowns to early morning peel outs, the Road Dawg is there to ensure the good times keep rolling. This Fresno garlic sauce is a must-have for the hungry rambler, crafted for enjoyment wherever you decide to call home for the night.
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SAUCE LEOPARD, EMERALD SLIME
Refreshingly bright and perfect on breakfast. Tangy tomatillos, an ideal balance of jalapeño and serrano peppers, and a hint of lime make this sauce versatile and ready for any feast.
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SAUCE LEOPARD, CRIMSON DRIP
Your new go-to red sauce, the Crimson Drip is mild in heat but packed with heart-stopping flavor. A juicy red fresno pepper base injected with carrot, onion, cayenne pepper, and a unique spice blend make this sauce wildly crushable. Goes great with burgers, eggs, Mexican food, Bloody Maries and more.
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SAUCE LEOPARD, COLFAX KILLER
Far more than your average mango habanero sauce, the Colfax Killer strikes with an unrivaled combo of tropical fruit flavors and lurks in the shadows with a delayed, medium heat of fresh habanero peppers. Drench your seafood, chicken wings, Belgian waffles, or try it in a margarita.
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SAUCE LEOPARD, BIRD BLOOD
Perfect for festive poultry feast, this cranberry habanero sauce will find its way across an entire Thanksgiving plate and every meal thereafter. Also try it on a turkey sandwich, cheese n’ crackers, fried chicken, grilled fish, french toast, cream cheese bagel, or in a mojito!
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SAUCE LEOPARD, AZZGASHER
Perfect on a slice of pizza or in a Bloody Mary. Azzgasher is the unholy union of Axeslasher and Sauce Leopard. This siracha like sauce is sweet, bright, and garlic forward.
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SAUCE LEOPARD, 7TH REAPER, 1/2 GAL.
The Seventh Reaper, inspired by an Argentine red chimichurri sauce, is a frighteningly delicious sauce. A tomato and grape seed oil base packed with flavor from herbs, garlic, onion, vegetable broth and more! It’s ideal on scorched carcass fresh off the grill, but also prime on sandwiches, tacos, shrimp, eggs, or dare we say in a Bloody Mary?
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SAUCE LEOPARD, 7TH REAPER
The Seventh Reaper, inspired by an Argentine red chimichurri sauce, is a frighteningly delicious sauce. A tomato and grape seed oil base packed with flavor from herbs, garlic, onion, vegetable broth and more! It’s ideal on scorched carcass fresh off the grill, but also prime on sandwiches, tacos, shrimp, eggs, or dare we say in a Bloody Mary?
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SAN GUILIANO, ORANGE MARMALADE
Production takes place entirely on the San Guiliano estate. The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
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SAN GUILIANO, MANDARIN MARMALADE
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
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SAN GUILIANO, LEMON MARMALADE
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
