A new salami from Driftless in Wisconsin that take's its inspiration from a classic Greek style. Cumin and oregano are prominent in the blend, resulting in a earthy and nuanced flavor that's calling out for a fruity red wine and sheep's milk cheese.
A brand new ash ripened cheese from Blakesville creamery, a sustainable goat farm founded in 2012 and driven by the vision of veteran cheese maker Veronica Pedraza. Lake Breeze is a super rich little goat with an herbaceous tang that ripens to a near Brie like softness over time.
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.
Cuna De Piedra Comalcalco Tabasco with Smoked Heirloom Chile 73%
Cuna de Piedra (literally cradle of stone) sources high quality single estate chocolate and a rare pepper called Chile Nativo Tres Lomos grown by a third generation farmer in the state of Veracruz, Mexico for this unique, seasonal chocolate bar. Each pepper is seeded by hand and then smoked in the course of a three day process over a variety of different fruit woods. A beautifully balanced tasting experience.
Cuna De Piedra Comalcalco Tabasco with Mezcal Reposado 73%
Cuana de Piedra's single origin chocolate blended with two year old Mezcal from Matatlan, Oaxaca, the town considered to be the "world capital of Mezcal". The Mezcal used in these bars is double distilled in Copper before being aged (reposado means rested) in white oak barrels for two years. The smokiness of the final product adds an almost woody, toasty flavor to this unique and seasonal chocolate bar.
Cuna De Piedra Comalcalco Tabasco with Hibiscus Flowers 73%
Cuna de Piedra's delicious single estate Mexican chocolate with he addition of some of the oldest Hibiscus flowers in the Americas, grown and harvested by the Numa Gamaa Ski Yu Me'Phaa indigenous community in the mountains of Guerrero. Aromatic with profound depth of flavor and a fantastic demonstration of Cuna de Piedra's Mexican terroirs.
Cuna de Piedra is one of our most terroir forward chocolate producers, taking single origin as literally as possible by working with one farmer (his name is Malaquias btw), harvesting cacao in a diversely planted farm in Comalco in the Mexican State of Tabasco. The resulting chocolate bars display a temendous richness with fruity notes that make these bars a killer pairing for a bit of blue cheese.
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.
Native Taggiasca olives are harvested from the Armato family groves in coastal Liguria and pressed on heritage stone mills. The cold extraction yields a sweet and nutty oil with a rich, dense mouthfeel. Perfect drizzled over ripe melon slices finished with sea salt for a stellar summer snack.
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.
Bluefin tuna are caught fresh on the Spanish coast using an ancient, sustainable net method. The richest loin cuts are char-grilled to smoky perfection before being packed in floral Arbequina olive oil.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.