Fisherman Keper Connell grew up in the restaurant industry and is a lifelong fisherman dedicated to sustainability. In addition to serving as the fisherman-in-chief at Gulf of Maine Conserva, Keeper is committed to ensuring these delicious fish remain for future generations to enjoy. Attention is given to each rod and reel caught fish before being cooked and tinned immediately in extra virgin olive oil. You'll taste the care that goes into each can of this uniquely New England twist on an old-world favorite.
A delicious mixture of Pork & Venison from the Driftless region of Wisconsin. This is a distinctly midwestern take on the Italian classic with an aromatic mix of toasted fennel seed, red wine & chili flake. Perfect with a snackable sheep's milk cheese and a chillable red wine.
The traditional Italian hunter's salami made with a mixture of pasture-raised pork and Elk hunted around Driftless Provisions' hometown of Viroqua, Wisconsin. This Cacciatore is lightly seasoned in order to display the quality of the meat. An almost berry-like sweetness persists throughout this uniquely American take on an Italian classic.
Pure and simple, these sustainably-caught Baltic Sea sprats are salted and lightly dried before they're hand-packed into tins and dressed in cold-pressed seed oil. Perfect with summer peas and zippy radishes on a bit of crispbread, bring these along on your next picnic.
Fangst Brisling No. 2 Sea Sprat Smoked in Rapeseed Oil
Sustainable fishing practices yield abundant catches of these 'Nordic sardines' from the Baltic sea. These small silver fish are smoked over local wood fires and tinned with small-batch, cold-pressed oil. Try over toast with pickled red onion and marinated celery for a traditional Danish dinner.
Fangst Brisling No. 1 Sea Sprat Smoked with Heather and Chamomile
Small silver fish are sustainably caught in icy Nordic waters. Smoked and marinated with unique Danish accompaniments - in this case, heather and chamomile - these 'Nordic sardines' are then dressed in locally-made, cold-pressed seed oil.
Goats graze on coastal hillsides and produce milk with incredible, nuanced flavor. Casa Madaio's three generations of cheesemakers handle the milk with the utmost care to form compact wheels of Caprotto - a cheese they describe as "delicate and harmonious," with notes of hazelnuts and bright flowers. Sliceable, snackable, and loveable.
Juicy Spanish mussels are char-grilled in their shells over fragrant Eucalyptus wood. They're then shucked and carefully hand-packed in a dressing of Arbequina olive oil and sweet cider vinegar. Toss 'em into your next pasta, or pop some on a freshly toasted baguette.
The richest, fattiest, most prized cut of bluefin tuna, straight from the belly. Expertly grilled over live hardwood-stoked fires and quickly packed in premium Spanish olive oil. With this one, simplest is best - a squeeze of lemon and sprinkle of sea salt is all you need.
Chef Abel Alvarez connects his team with traditional Spanish fishermen, who use sustainable, ancient methods of catching juicy Albacore tuna. Select cuts are then grilled over live fires before being packed into tins of pure Spanish olive oil.
Star Spanish chef Abel Alvarez’s team selects tender octopus tentacles and expertly grilles them over live hardwood fires before packing them in pure Arbequina olive oil. A cephalopod lover's dream conserva.
Calling forth a breezy spring day on Tuscan hillsides, Marzolino is a young, incredibly nuanced sheeps' milk. Made from the first grassfed milkings of the year, once the winter breaks and the sheep are turned out to pasture. The stone-shaped cheeses are then rubbed with olive oil and tomato; Marzolino is herbaceous and bouncy, with a slightly funky, sheepy finish. A beautiful snapshot of Tuscan terroir.
One of Casa Madaio's most precious wheels, this sheeps' milk cheese is aged to crystalline perfection in natural stone caves perfumed with spring herbs. A bit of toothy bite gives way to flavors of sweet thyme blossoms and sun-baked grasses.
Local fisherman hand-harvest razor clams to ensure the freshest, juiciest catch; the clams are then grilled over fires of birch and beech and neatly packed in tins of pure olive oil for the ultimate conserva experience.
Ocean-fresh squid is grilled to blissful tenderness over live fires of oak and eucalyptus wood. Drenched in a rich, garlicky sauce of its own ink, this squid is a snapshot of the coastal abundance that the Gueyu Mar team pride themselves on perfecting.
Juicy sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Packed in fragrant Arbequina olive oil, these sardines are an easy choice with a crusty baguette and a glass of Albariño.
Succulent sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Generously spiced and packed in 100% Arbequina olive oil and cider vinegar, these special tins are a rare find.
This Piemontese hazelnut spread is the real deal. Venchi roasts locally-grown hazelnuts in-house and swirls them into a velvety cocoa spread - perfect on your favorite toast, or just by itself on your favorite spoon.
Visually stunning and equally impressive in taste, Monte Enbro is made by a legendary father-daughter team in the Avila mountains of central Spain. The goats' milk is hand-formed into bricks and bloomed with blue mold. Unique and intense, the flavor is equal parts earthy, peppery, and tangy, and becomes stronger with age. The rich milk used renders a paste that ranges from flakey to dense and creamy as the cheese ripens; grab a hunk for an experience to be enjoyed by adventurous eaters.
A complex but approachable goat's milk cheese made in a classic Belgian Abbey style by the cheesemakers at Het Hinkelspiel in East Flanders. Cabriolait is made from the milk of Saanen goats and has a lightly washed rind that imparts a flavor of hazelnuts and buttered toast with only a hint of goat's milk tartness.
A toasty little sheep's milk Gouda from the North Sea island of Terschelling. The Fresian sheep that live there graze on the seaweed on the shore in addition to the local grasses found on the island. This gives Terschelling cheese a slight sea breeze saltiness amidst its caramelly, roasted nut flavor.
Red Table's Pork Queen Salami is a celebration of simple flavors and above all, the quality of the Pork that Charcutier Mike Philips is working with. Pork Queen is seasoned with Black Pepper, Garlic & White Wine in a classic central European style. Perfect when paired with an alpine-style cheese such as Schlossberger Alt .
A bold and chocolatey blue from cheesemaker Stan Biasi. Patrolman's Blues is a peppery new addition to the Vermont cheese scene. As at home melted on a steak as it is alongside some fresh figs and dark honey.
Another hit from local producer Babette's Table, who we think make some of the finest charcuterie in the United States. This lightly spiced but super flavorful chorizo displays the perfect, hand-cut texture that is salumi maker Erika's signature.
A classic Calabrese style Salami made in Panton, Vermont by the Artisans at Monti Verdi Salami. This particular recipe was inspired by the Salami made by a friend's Southern Italian grandmother. Full-bodied and rich with an almost olivey note, Best enjoyed with a fruity southern Italian Red.
A beautifully marbled and flavorful salami from Agricola farm in Panton, Vermont. Monti Verdi's Salame Classico is inspired by the classic Piedmontese Salami that farmer Stefano Pinna grew up with. A simple salami with Herbal flavors and a soft mineral undertone that highlights the exceptional quality of Monti Verdi's heritage breed pork.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.