Meat Page 2

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This large pan roasted turkey breast is lightly seasoned, but has a rich succulent flavor and if juicy. Nicely browned and crispy on the outside makes it ideal for a simple sandwich, a more extensive club sandwich or thinly sliced for an... read more
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Pancetta is an Italian bacon that is cured with salt and spices and air-dried, but not smoked. Flavorful, slightly salty pancetta comes in a sausage-like roll. Compared to many bacons we know, Pancetta is smooth and spicy at the same time and... read more
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Pate de Campagne is made with pork and pork liver, along with sherry wine and special herbs and spices. It's a country style pate that can easily be sliced or served on toothpicks as an appetizer. While delicious on its own, the delicate... read more
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Liver pate with goose fat and goose liver; a Ganseleberwurst in German - is a smooth, creamy pate that is made from goose liver and goose meat. A very fine spreading liverwurst, like French pate de foie. This product is a real gourmet delight... read more
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To give a traditional Italian mild and sweet dry salami some extra spunk, roll it in freshly cracked black peppercorns. That's what the makers of this Peppered Salami did. Then the sausage is aged for approx. 21 days and your next sandwich is... read more
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Salumi Italiani's pepperoni is made using no nitrates. Instead, using all natural ingredients to preserve like cherry powder, rosemary extract, and celery powder gives this pepperoni a clean taste you can feel good about eating. Use this... read more
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A savory blend of pheasant, duck and pork meats goes into Alexian's Pheasant Rosemary Pate. Rosemary, pecans, port wine and additional spices are added to create the pate's delicious flavor and texture. This country style pate offers a unique... read more
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Chorizo is made in the La Vera valley in Western Spain and a famous and delicious dry cured sausage. Spicy smoked paprika, garlic, pork and salt are the key and all ingredients to this all natural Spanish sausage. This hot version is seasoned... read more
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Pinot Grigio Wine Salami is made with fresh all natural pork and Italian spices, infused with the finest quality Pinot Grigio white wine, dry cured and aged to perfection. This white wine salami uses crisp California Pinot Grigio wine to bring... read more
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Time to mix it up with some fruity charcuterie. In the shape of a salami, this sweet treat isn't meant to mimic meat but inspired by dense fruit and nut cakes from the Mediterranean. The "salami" shape makes for a cute and sliceable... read more
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Salumi Italiani Roasted Porchetta is a lightly seasoned pork belly wrapped around a pork loin and slow roasted for to perfection. Using only all natural ingredients, fresh Italian rosemary, as well as no chemical nitrites, the slow roasting... read more
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The tenderloin is the most velvety, tender part of the steak and it is called a Filet Mignon. These six 6 oz. Filets Mignons are hand-cut and individually scrutinized for color, texture, and marbling. They are then slowly wet-aged for 4-6 weeks... read more
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Prosciutto Cotto is an Italian cooked ham that is a regular, traditional choice in an Italian deli. Beretta, who imports this steam cooked ham from Italy, packs it in an aluminum-coated bag, to ensure the quality and characteristics of this... read more
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Prosciutto is Italy's most known ham and this delicious dry cured meat is made from just pork legs and sea salt, slowly cured for 12 months. The result is a sweet, nutty flavor with buttery texture, the same way quality prosciutto has always... read more
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The the king of all Prosciutti, conveniently sliced and packed, around 8 slices at a time in a 4 oz. package. The secret of creating unparalleled quality prosciutto lies in the lush hills of the Val Parma at an altitude of 2,325... read more
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Red curry is a traditional Thai curry, known for its characteristic deep red, derived from dry red chillies. Cafe Spice Thai Red Chicken Curry features tender pieces of chicken are simmered with onions and bell peppers in spiced coconut milk.... read more
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Rillettes de Canard or Duck Rillettes are made in the western region of Tour, in France. The slow cooking process allows the duck meat to become tender and succulent, making this confit-style spread irresistible. Rillettes is a combination of... read more
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A Rosette De Lyon is similar in flavor to the French saucisson a l'ail (a sausage with garlic) with an added touch of Madeira wine. Imagine the rich flavor of pork, sweet earthiness of roasted garlic, and nutty caramel notes from the Madeira... read more
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Barolo is often considered one of the bes Italian wines; it is made from the the Piedmont area in Northern Italy. Barolo is a rich and full-bodied wine with a strong presence of acidity and tannins and Barolo wine is often compared to a... read more
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Salami or Salumi Calabrese is made from fresh pork cuts that are combined with paprika, chili peppers and other spices then slow aged for 60 Days. This Italian made product is packed here in the USA and ensures that the product inside is the... read more
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Creminelli's Salami Casalingo is based on the recipe of the province of Biella and is well-known for its simple and natural ingredients. A small quantity of salt, pepper and spice is all that is needed to enhance the remarkable quality of the... read more
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Like so many products coming from Italy, the name often reveals where the product is made. Salami Milano comes from Milan in the Lombardy region of Italy. This very popular salami is made with fresh pork cuts that are combined with salt,... read more
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In our Salami Premium Genoa, a blend of cracked pepper and fresh garlic is combined with a medium grind of extra-lean pork to give this sausage its aromatic mellowness. Hand-stuffed and slowly air-dried for 2 months, it is just the thing on... read more
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Salami Sopressata, also called Sopressa Veneta, got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away... read more
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The Black Summer Truffles (Tuber aestivum) spring up between June and October in northern Italy. They are found by specially-trained dogs who sniff out their hiding spots where they are then gathered by hand. The local mushroom enthusiasts each... read more
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Spotted Trotter Salami de Sud is an uncured pork salami sliced penny thick for convenience and ease. This salami has a well-developed flavor profile with sophisticated aroma and a beautiful, toasted buttery finish that pairs in tune to the... read more
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Serrano ham is one of the traditional Spanish meats and one of the characteristic items you will see when ordering tapas. This ham is boneless, which makes give you more ham per pound and more flexibility when cutting it. Made from the best... read more
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This classic Spanish Chorizo is flavored with sweet paprika for a tasty flavor. It is great for tapas. With absolutely no added color additives, preservatives or artificial ingredients, this spicy chorizo is ready to eat and is totally... read more
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This coppa is sliced paper thin and thus perfect for charcuterie boards, savory paninis or even a quick snack. Produced in Italy and sliced in the US, this Coppa Italiana is a sweet and mild type of meat cut from the shoulder of the pig. Coppa... read more
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Serrano ham or as the Spaniards will say Jamon Serrano. This is in theory very similar to the Italian Prosciutto. The difference that may determine the flavor is the type of pig used to create the ham and then obviously the diet of the pigs.... read more
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Nueske's is known and maybe even famous for their Applewood Smoked Bacon, so why change a winning concept? Well, maybe because of the addition of fresh-cracked Tellicherry peppercorns adds yet another zesty flavor to that glorious bacon. And... read more
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Salumi Italiani Soppressata is produced using all natural ingredients and never made with pork raised without the use of antibiotics. The result is a flavor profile that is clean and of the highest quality. This soppressata is uncured which... read more
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These Hellenic Farms fruit charcuterie 'salami's are more like a sweet treat than meat. Modelled after the dense fruit and nut cakes traditional to the Mediterranean, these fig salamis are made into a salami shape for easy slicing and elegant... read more
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These egg bites are fully cooked in the French sous-vide method (= a precisely controlled cooking method where vacuum-sealed food is heated in a low-temperature water bath), and made with cage-free eggs. Sous-vide egg bites are made with savory... read more
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Looking for some spice, early in the morning? These Sous-Vide Egg Bites are made with aged cheddar, finely diced ham, and a healthy pinch of Espelette pepper. These egg bites are fully cooked in the French sous-vide method (= a precisely... read more
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Perfectly cooked, cage-free sous-vide eggs with sweet, buttery aged Prosciutto and nutty, complex Gruyere cheese. Sous-vide is a precisely controlled cooking method where vacuum-sealed food is heated in a low-temperature water bath. These... read more
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Leafy green spinach and sharp, tangy Feta cheese, combined with the light, airy texture of fully cooked sous-vide cage-free eggs - a ready do eat delicious snack or breakfast. Sous-vide is a precisely controlled cooking method where... read more
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This is a French-style Noisette - a medium hard salami with nuts (noisette means 'nut' in French). It is salami with a sophisticated southern draw, distinctively unique by its oval shape from smashing it during the fermentation stage. Spotted... read more
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These delicious fluffy omelettes bring you a taste of Spain in an easy to serve form that will have your family asking for more! Traditional Spanish style Omelettes with Potatoes and Onions are a favorite for snacking at all times of day, and... read more
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Traditionally salchichon sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. The Spotted Trotter, a boutique charcuterie house in Atlanta, gave this sausage a twist by adding... read more
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Speck is basically a ham that is very similar to a prosciutto; the big difference is that the Speck is dry-cured and smoked and aged while a prosciutto is dry-cured and aged. Principe Speck is a dry-cured smoked ham that has been lightly... read more
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Speck Americano is a fully aged Prosciutto Americano smoked over apple wood. The evocative aroma of the open fire melds beautifully with the deep sweetness of the pork. This speck is made in Iowa by award-winning cured meat artisans Herb and... read more
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Speck Italiano is a dry-cured, smoked ham that hails from the North of Italy. Rubbed with selected spices, it has a wonderfully savory flavor with an addictive touch of smokiness. Delicious with Alpine Cheese on a cheese and meat board, or... read more
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Spicy Chupacabra Salami is a Latin American inspired salami named after the 'spicy' creature that is known for wreaking havoc in Latin American folklore. This is a full bodied, spice infused goat and beef salami that speaks to the amazing... read more
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Bresaola originated in the Lombardy region of Northern Italy. Spotted Trotter crafts their Bresaola with beef eye round, marinated in Italian aromatics, orange and rosemary and a deep red wine finish, then air-dried for up to 60 days. Known for... read more
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You are in steak burger heaven. This huge assortment is loaded with top quality burgers. These are gourmet steak burgers, so a change your perception of a burger. These burgers are made from American Kobe-Wagyu beef, USDA Prime beef and Angus... read more
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Food and Wine recognized Striplings jerky's intensely meaty, slightly spicy flavor as one of the 'Top 10 Test Kitchen Discoveries'. The secret is very lean cuts of beef seasoned to perfection! Each piece is cut and hung by hand before sending... read more
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Was $199.98 Now: $169.98
Surry Farm Cooked, Boneless Country Ham is carefully prepared and has been dry-cured by hand, classically smoked with hickory wood, and aged 90-plus days to achieve its great flavor. In the time-honored style of the Native Americans, settlers... read more
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Daniele's Sweet Capocollo is cured with just the right amount of seasonings and hung to age for at 3 months. Relying on a centuries old recipe, Daniele's Capocollo is made from a select cut of pork, the solid muscle between the head (capo) and... read more
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The Tartufotto is made in the traditional Italian way by roasting a fresh 3-muscle ham joint in a dry heat oven. This lean roasted ham is then infused with an aromatic truffle flavor that completes the flavors of this delicate ham. It is an all... read more