Bestsellers > Gourmet Food > Meat, Game and Pâtés
|
|
|
Black Lumpfish Caviar»rank:from: Gourmet Food StoreGourmet Food Store: :This caviar comes from the Lumpfish, a female round and lumpy blue fish that is found in the Atlantic between January and September. This black lcelandic caviar is small, and kind of pops in your mouth. Usually served as an appetizer, hors d'oeuvre, or side dish. |
|
Berberechos de Carril 'Los Peperetes' - Premium Cockle Clams»rank: 4165from: Los PeperetesLos Peperetes: :Cockles are tiny sweet clams, each one about the size of an olive. When you open the tin, you will see a thing of beauty: approximately 60 little clams symmetrically arranged by hand. Served at room temperature, you will find they are perfectly cooked. Even the brine or 'liquor' is sensational, and is almost as enjoyable as the tiny clams themselves |
|
Volpi Sopressata Salami - 8 oz.»rank: 396from: VolpiVolpi: :This salame originates in the Veneto Region. A delicate sophistication exudes throughout this region, its people and its cuisine. 0ur Sopressata mirrors this refined lifestyle. |
|
Ortiz El Velero Bonito Del Norte Tuna Packed in Olive Oil 250 Grm Tin»rank: 5547from: Conservas OrtizConservas Ortiz: :0rtiz El Velero Bonito del Norte, spanish tuna packed in olive oil. Large 250 gram tin of tuna paked in olive oil. Nice larger cut pieces not chunks or flakes. The taste is impeccable, nice and mellow from the silky olive oil. |
|
Bottarga di Muggine (Grey Mullet Roe) - From Cabras - Whole»rank: 1220from: L'Oro di CabrasLoro Cabras: :This dried salted roe made by the Manca brothers is, without any doubt, the best bottarga in the world. Grey mullet is, perhaps more than any other animal, what it eats. ln the pond in Cabras, where these grey mullet are raised, the fish eat naturally and healthfully. The mullet's eggs, after being extracted, washed and purified, are put under salt and then hung to mature. At the right moment--and the expertise of the Manca brothers is put to good use in ... |
|
Droewors (Dried Sausage) 8oz»rank: 542from: AA BiltongBiltong: :Droewors is a traditional South African form of dried sausage made from lamb and beef. lt is fully cured and is a ready to eat popular and unique South African snack food |
|
Genuine Favorites - Wisconsin Cheeseman»rank: 2151from: The Wisconsin CheesemanThe Wisconsin Cheeseman: :############################################################################################################################################################################################################################################################### |
|
New York Prime Meat All Natural Pork Loin Center Cut Chops Boneless, 1-inch thick, 8-Count, 32-Ounce Packaged in Film & Freezer Paper»rank: 5435from: New York Prime MeatNew York Prime Meat: :############################################################################################################################################################################################################################################################### |
|
Fresh Duck Magret (Breast) - Flash Frozen»rank: 5435from: Gourmet Food StoreGourmet Food Store: :The difference between duck breast and succulent 'Magret' goes beyond definition. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. The result? A generously large, tender and leaner meat than regular duck. You'll find that this fresh Magret is reminiscent of a red meat than a blander poultry meat. Made to be prepared tenderly, flash-frozen to preserve the integrity of the flavor and give you the most authentically delicious flavor.lNGREDlENTS: Duck breast, salt, water, ... |
|
Rougie Confit of Duck Legs 2 Legs 20.3 oz.»rank: 3480from: RougieRougie: :A specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of the dish is that all the hard work is done for you. All you have to do is to heat it and enjoy! |

A book that binds readers of great literature, The English Patient garnered the Booker Prize for author Ondaatje. The poet and novelist has also written In the Skin of a Lion, Coming Through Slaughter and The Collected Works of Billy the Kid; two collections of poems, The Cinnamon Peeler and There's a Trick with a Knife I'm Learning to Do; and a memoir, Running in the Family.