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.
If you follow the “everything is better with bacon” philosophy, then you might as well get the best bacon you can. Ours is a top contender for the title, with a sweet, smoky and distinctive flavor.
We take our bacon very seriously. So we start with heritage breed hogs, like the old fashioned Berkshire, Tamworth, Duroc, Landrace and Hampshire breeds, all renowned for their great flavor, and well-marbled dark meat. Our hogs are raised humanely by a Midwestern cooperative of small, family-run farms. They allow the hogs full range on pasture, with access to shelter, grain feed and water, and all their natural rooting and social behavior. They never administer antibiotics, hormones* or feed the hogs animal by-products.
With pork this good, the bacon has got to be incredible. And we think it is. Using the simplest recipe, we rub salt and sugar all over the pork bellies before smoking them over natural applewood chips. Out of the smoker comes the beautiful, fat-streaked bacon that is then sliced into convenient strips.
You'll love the slightly sweet applewood bacon for breakfast, as well as for use in your favorite recipes for other meals. Great for sandwiches, salads and vegetables, but really, use it wherever you want the unique balance of salt, sweet and smoke flavors that this bacon epitomizes.
ingredients: pork prepared with: water, salt, raw sugar, natural flavorings (celery powder), lactic acid starter culture (not from milk)
*USDA regulations prohibit the use of hormones in pork.
"Chef Chris Scarduzio of Philadelphia offers this marvelous dish for fall or winter. What could be better than knockwurst and boudin blanc on one plate? Perhaps a crispy leg of duck confitand a glass of Belgian beer on the side? "
"Reduced mushroom stock adds earthiness to a sauce for guinea-hen breasts. White truffle oil and crème fraîche add a luxurious, finishing touch. "
"This simple recipe showcases the rich, meaty flavor of grouse. It is grilled and seasoned with little more than salt, pepper and dried thyme."
"This is a complex soup with many layers of flavor and texture. A little goes a long way. "
"Mild rabbit meat is rolled with a fatty, salty combination of spinach, feta, bacon and garlic. "
