The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Our free-range chickens are raised without antibiotic or hormones on small-scale farms. Fed a diet of clean corn, soy and spring water, the chickens are allowed plenty of space and access to the outdoors.
Smoked over natural hardwood—we never use liquid smoke—our chicken breast is nitrite and filler free. There are no artificial flavors or preservatives, because if we can’t pronounce it, we won’t use it in our recipe.
This tender and juicy chicken breast is fully cooked and ready-to-eat. When sliced and served on a charcuterie plate, this simple chicken always attracts attention. Great to have on hand for a quick weeknight meal, smoked chicken breast can be cubed and tossed with your favorite pasta, fresh garlic, grated parmesan cheese and artichoke hearts.
Just replace the shredded chicken on your salad with our smoked version for a pleasant change of pace. Or slice for a gourmet sandwich with a soft cheese like brie or chèvre on a baguette. Try making smoked chicken salad with a touch of mayonnaise, salted pistachio nuts and dried cranberries for a tasty treat.
ingredients: chicken raised without antibiotics, water, salt, onion, spices
"Brunswick stew is a centuries-old recipe that might have originally called for squirrel meat. Jeff Miller, owner and pit boss of Luella's BBQ in Asheville, North Carolina prefers smoked chicken and andouille sausage to squirrel."
"Yellow-eye beans are neutral, earthy and crumbly, the perfect partner to smoked chicken and sweet potatoes. Serve this with country bread and a beet and orange salad."
