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MAESTRI D`ITALIA, GUANCIALE, ITALY
Seasoned with black pepper. Authentic Italian Guanciale is a specialty from the Umbria and Lazio regions, characterized by its tenderness and very special flavor. It is made from first choice pork jowl, then salted, flavored and slow-cured for approximately 3 months. It is frequently used as an ingredient for famous Italian pasta recipes, like Carbonara and Amatriciana, it is a gourmet substitute to pancetta and, cut very thin it will just about melt over vegetables for a unique mouth-watering taste.
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BONEWERKS, BRAISED HALF CHICKEN WITH LEMON DEMI
Tender, fully cooked bone-in half chicken paired with a classic lemon demi sauce. It is ready to heat and serve, with 14 packs in a case.
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SCHALLER & WEBER, WEINERS, 5/2 LB.
Schaller & Weber Beef Wieners takes everything great about our wieners and makes them in a pork-free, all-beef style. These sausages offer a big, smoky flavor in a snappy sheep casing, and they’re hardwood smoked for an extra burst of that Schaller & Weber smokehouse flavor. The Beef Wieners are made from selected cuts, without any fillers or extenders. Pre-cooked and ready for any occasion.
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BONEWERKS, BRAISED LAMB SHANK
This deluxe heel-on hindshank of lamb has been hand-seasoned and perfectly oven-seared; then slowly braised in the pouch with our Classic Demi Glace. Serve this premium sous vide entrée as is or with a lingonberry compound butter, roasted root vegetables, or your choice of added ingredients.
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MADRANGE FRENCH BUFFET HAM
Made from selected premium quality fresh pork legs. Recipes are free from chemical coloring or polyphosphates. They are slow cooked in their own juices. Well formed for slicing.
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SCHALLER & WEBER, BRATWURST, FROZEN
This delicately-seasoned pork sausage is one of the most popular types of sausages in Germany. It is perfect as an appetizer, ideal for breakfast, or as an entree at a casual weekend brunch.
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SCHALLER & WEBER, PATE WITH GOOSE
This old-world holiday favorite was one of the timeless recipes Ferdinand Schaller was able to bring to America and present to his New York City neighbors. Schaller & Weber Pâté with Goose is based on the German gansleberwurst and similar to cle foie, meaning goose and goose liver is added to our pâté recipe for a luxuriously rich flavor.This all-natural interpretation of a classic has a remarkably smooth texture that spreads well on a sliced baguette, while the rich flavor ties it all together for a simple yet sophisticated snack.
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NUESKE`S, APPLE SMOKED BACON, SLICED
Here`s the bacon so good it`s won national acclaim from The New York Times, Chicago Tribune and Cuisine Magazine and been named Gold Award Winner in the Specialty Food Association`s 2010 national competition. You can actually see how lean Nueske`s Bacon is…and you`ll be amazed at how little it shrinks in your skillet.
The taste of our bacon is unforgettable, too, because we smoke it over glowing Applewood embers to give it that rich, smoky Nueske`s flavor. Comes thick-sliced or thin-sliced in 1 lb. vacuum-sealed packages for your storage convenience.
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HOUSE OF SMOKE, ELK JERKY
House of Smoke is a local artisan smokehouse located in Fort Lupton Colorado. Their beef jerky is sourced, processed, and prepared in Colorado using high quality spices and classic technique.
Hand cut Elk meat seasoned and slow cooked over Hickory.
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FRA`MANI, GENTILE SALAMI
***Limited Run Production***
This is a limited run production of our salami gentile. Once a mainstay in our portfolio, this deliciously robust salami represents the bedrock of everything Fra’mani: earth, herb, spice and true Italian tradition.
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NUESKE’S, APPLE SMOKED BACON ENDS AND PIECES
Here’s the bacon so good it’s won national acclaim from The New York Times, Chicago Tribune and Cuisine Magazine and been named Gold Award Winner in the Specialty Food Association’s 2010 national competition. You can actually see how lean Nueske’s Bacon is…and you’ll be amazed at how little it shrinks in your skillet. The taste of our bacon is unforgettable, too, because we smoke it over glowing Applewood embers to give it that rich, smoky Nueske’s flavor. Comes thick-sliced or thin-sliced in 1 lb. vacuum-sealed packages for your storage convenience.
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BONEWERKS, BRAISED BONELESS BEEF SHORT RIBS, BANQUET PACKED
This short rib is produced from fresh aged USDA Graded boneless beef, hand-seasoned, oven-seared and braised in natural beef stock to perfection. Simply heat the short ribs and serve with the signature sauce of your choice. Excellent for small plates and combination entrées.
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NUESKE`S, APPLE SMOKED BACON, RETAIL
Here`s the bacon so good it`s won national acclaim from The New York Times, Chicago Tribune and Cuisine Magazine and been named Gold Award Winner in the Specialty Food Association`s 2010 national competition. You can actually see how lean Nueske`s Bacon is…and you`ll be amazed at how little it shrinks in your skillet.
The taste of our bacon is unforgettable, too, because we smoke it over glowing Applewood embers to give it that rich, smoky Nueske`s flavor. Comes thick-sliced or thin-sliced in 1 lb. vacuum-sealed packages for your storage convenience.
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BEEF JERKY
House of Smoke is a local artisan smokehouse located in Fort Lupton Colorado. Their beef jerky is sourced, processed, and prepared in Colorado using high quality spices and classic technique.
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FABRIQUE DELICES, BLACK PEPPER PATE’
A country-style pâté made of all-natural pork and flavored with black pepper. Superb with canapés or as a filling to a sandwich.
Sizes: 7 oz or 3.5 lb
All Natural: no artificial ingredients, minimally processed
Fully Cooked
Gluten-Free
Keep refrigeratedServing Tips: black pepper pâté can be served in or out of the terrine, on a cutting board with saucisson sec, cured meats like Spanish-style chorizo and saucisson de canard. Add some cornichons for a crunchy addition!
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MASTRO, HOT CAPOCOLLO
Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole. The name Capicola is Italian, capo—head and collo—neck of a pig. It is similar to the more widely known cured ham, Prosciutto.
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SCHALLER & WEBER, ANDOUILLE, FROZEN, 5-1 10#
One bite of Schaller & Weber Andouille and it’s easy to understand how classic German sausages evolved into this regional favorite. Sausages are an extension of where they are made, so in our andouille the smoky flavor takes a backseat to a spicy, creole zing. The flavor profile makes andouille sausage a versatile link, usable in nearly any American-style dinner. The mix of pork, pepper, garlic and an extra hit of hot pepper gives it great flavor right off the grill. Sliced, the andouille can punch up a pasta dish and lets the creole influence come through.
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SCHALLER & WEBER, BOCKWURST, FROZEN
A time-honored Bavarian Specialty usually served in Munich at the time of Oktoberfest and as a morning meal. Made from a very fine grind of pork and veal and flavored with parsley, Bockwurst is a very mildly spiced sausage with a subtle yet distinct flavor. Traditionally it is paired with a sweet Bavarian Mustard and A Bayern bier. Our Bockwurst has won Medals of Honor awarded at International Exhibitions in Holland, Austria, and Germany.
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TEMPESTA, CAPICOLA W/ RED PEPPER
Our Cooked Hot Capicola is made from the same cut as “Coppa”, and is first brined in a flavorful, aromatic liquid for a few days. From there we proportionally dry-rub hot Calabrian Peppers on the outside of the muscle, and then encase the muscle in a net for cooking. The Capicola is slow-roasted to keep it supple and juicy. A popular, must-have deli meat for any delicatessen.
Sold by the piece weighing an average of 1.50-2.50 lbs per piece.
Our animals are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.
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SCHALLER & WEBER, FRESH BRATWURST, FROZEN, 10 LB.
Few things can compare with the delicious contrast that comes from a freshly ground, freshly packed bratwurst. The bright flavors of the freshly ground pork expand when cooked to create a full spectrum of taste. Because these sausages are uncooked, we unfortunately cannot ship them. But next time you’re in New York, we invite you to pick some up at our Yorkville store.
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SCHALLER & WEBER, DOUBLE SMOKED BACON, FROZEN
Celebrated by New York’s best chefs and epicureans alike, our double-smoked bacon is the stuff of legend. Since 1937, the recipe for our dry-cured double smoked pork bellies has remained untouched.
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FRA`MANI, SALAME CALABRESE
Fra` Mani Salame Calabrese is a small size, spicy, dry salame inspired by the region of Calabria in Southern Italy. Our unique version combines Italian wild fennel seed, sweet and hot Calabrian pepperoncino and chili flakes. Slice 1/8 inch thick pieces on a bias..
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SCHALLER & WEBER, BEEF WIENERS, FROZEN
These all-beef weiners are made from selected cuts of beef. They contain no fillers or extenders, and are stuffed in a tender sheep casing (also made skinless).
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FABRIQUE DELICES, DUCK SALAMI
This rich, flavorful French style duck salami has an excellent balance of seasoning and flavor as well as a pleasant moist texture. Tote some along on your picnic, slice one up as a fancy snack or use as part of an antipasto platter.
Bread Pairings :
Traditional French Baguette.
Wine Pairings :
Vaqueyras, Shiraz, Chateauneuf-du-Pape, Croze-Hermitage.
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MAESTRI D`ITALIA, PROSCIUTTO COTTO
made in the Republic of San Marino using only selected pork hams that are deboned in the production plant. Maestri Prosciutto Cotto follows a unique production process called “no hurry, no comparison”. The process lasts 31 days (including tempering, deboning, marinating, cooking, cooling) making the product so light and digestible thanks to the greater quantity of free amino acids compared to the traditional process that lasts about 7 days. The final product is completely non-allergenic. After the cooking process the prosciutto cotto is cut in two halves and vacuum packaged.
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SILVA, PORTUGUESE LINGUICA SAUSAGE, 12/11 OZ
Silva’s award winning Linguica is still made with the traditional Portuguese recipe that began the company in 1967. Using a blend of wine vinegar, various spices, and Silva€™s unique Hickory smoke processing has made this sausage one of our top sellers. Silva’s Linguica has a milder flavor and can be enjoyed in a variety of dishes, breakfast, lunch, or dinner.
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NUESKE’S, CHERRYWOOD SMOKED BACON
Our gourmet-quality Wild Cherrywood Smoked Bacon is made from a new, all-natural recipe that contains no artificial ingredients & delivers a robust flavor option for lovers of premium-quality smoked bacon. Super-lean and patiently smoked over glowing embers of fresh-cut Cherrywood logs, this delicious new bacon was honored as Best Food & Beverage Product of 2010 by the prestigious International Chefs Congress. Sliced thick to yield 16/20 slices per pound.
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HOUSE OF SMOKE, BUFFALO JERKY, 40/1 OZ
House of Smoke is a local artisan smokehouse located in Fort Lupton, Colorado. Their beef jerky is sourced, processed, and prepared in Colorado using high quality spices and classic technique. Hand cut buffalo meat seasoned and slow cooked over Hickory.
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SCHALLER & WEBER, CHICKEN LIVER PATE
The Schaller & Weber Chicken Liver Pâté shifts away from the traditional pork-liver style without sacrificing anything but the calories. This all-poultry, new-world style infuses a hint of sea salt and Armagnac into the creamy, full-bodied texture. The flavors and our all-natural recipe make the Chicken Liver pâté one you can serve any time and one that’s sure to impress the most seasoned pâté enthusiast.
