CHARCUTERIE & FOIE GRAS

The richest, most delicious cured duck breast, with fresh cracked black pepper, thyme, garlic, bay leaves, and hand-crushed juniper berries.

A traditional Italian cured meat made from the neck and shoulder of heritage pork. Naturally seasoned with a delicate blend of herbs and spices, each thinly ...

Old Catalan Style Sliced Salchichón (Chorizo) is made from the finest cuts of a 100% Ibérico pig, the famous ‘pata negra’. Fed on acorns during the Montanera...

Old Catalan Style Lomo de Bellota is made from the finest cuts of a 100% Ibérico pig, the famous ‘pata negra’. Fed on acorns during the Montanera season (fro...

Old Catalan Style Paleta Ibérico is made from the finest cuts of a 100% Ibérico pig, the famous ‘pata negra.’ Fed on acorns during the Montanera season (from...

Carefully hand-selected and fully deveined for convenience and precision, this foie gras delivers a pure, buttery richness and delicate texture. The deveini...

A take on the classic Finocchiona. this salami is approachable, aromatic, and sweet with a dusting of coarse-ground fennel seeds. Perfect for charcuterie boa...

Crafted from premium local pork and naturally cured to perfection. Infused with the sweet, slightly licorice-like essence of fennel seeds, each thin slice de...

Using the traditions from the Alps in Northern Italy, this ruby-red beef eye of round meat is nicely marbled and aged for 3 months with a touch of thyme, jun...

A French classic crafted from slow-cooked Moulard duck gently shredded and blended with its own savory fat resulting in a silky, flavorful spread that captur...

Perfect for searing and serving on a steak, with fruit compote, brioche, or balsamic glaze, this foie gras slice transforms any meal into an unforgettable c...

Crafted from ethically raised Moulard duck, this torchon is seasoned, gently poached, and rolled into a velvety cylinder, yielding an impossibly smooth textu...