Rich, grass-fed butter is mixed with slices of fresh white truffle - intensely rich and aromatic, this butter elevates any dish. Try it in a simple risotto, or melt it on top of your favorite cut of steak.
The Gonidec family have been preserving the Brittany's finest fish since 1959. These sardines from Mouettes d'Arvor are packed in French butter, garlic, and parsley, and are best eaten warm. A quick toss in a hot sauté pan, and they're ready to be piled on a crispy baguette for the ultimate comfort snack. Make sure to scoop up all that melted butter goodness when you're done.
Le Mouettes Sardines in Butter and Guerande Sea Salt
Established on the coast of Brittany in 1959, Mouettes d'Arvor specializes in some of our favorite conservas that make dinner a breeze. These sardines are packed in French butter and local sea salt and are best eaten warm. A quick toss in a hot sauté pan, and they're ready to serve alongside some roasted potatoes with fresh chopped herbs or a sprinkle of paprika.
Operating out of Lisbon, Portugal, Jose Gourmet brings high quality, hand-selected seafood together with eye-catching packaging to create a truly unique culinary experience. These tender calamari are stuffed with tomato and drizzled with squid ink; perfect for pairing with a chilled bottle of Vinho Verde and good company.
High Lawn Farm's well-tended herd of Jersey cows produce some stunningly rich cheeses. Monger-favorite Crema Alpina takes inspiration from old-world Taleggio, but keeps it local. Washed in Down East cider, Crema Alpina is bouncy, bright, and funky with a buttery finish. Try it with a dollop of mandarin marmalade, or on top of your next homemade pizza for a perfectly melty bite.
Il Censo Pasta is milled in the countryside of Umbria from an ancient Sicilian grain known as Timilia. This hearty pasta is heavier and thicker than standard Spaghetti. With less than 20% gluten as opposed to the 80-90% of other pasta flour, this toasty and savory pasta sings with a bit of pecorino and a nice, bright olive oil.
The Gargano family's 200-year-old groves of olive trees produce a limited run of 750 bottles each year. This heritage estate in southern Sicily yields a bright and peppery oil versatile enough to be used on everything from grilled fish to summery bites of ripe melon. Make sure to finish with a sprinkle of flaky sea salt for best results.
The Melloni Agricultural Company is a family run business, founded in 1952, and committed to the promotion of Modenese rural heritage through their organic products. This mostarda brings sweet, fresh white watermelon and organic mustard oil together to create the perfect addition to your next Italian cheese plate.
Sweet, savory, and kicky — Italian mostarda does it all. The Melloni family grows heritage pears on their historic Modena farm; they're hand-cut and finished with potent mustard extract for a punchy, sweet condiment that pairs perfectly with cheese.
Barcelona-based Espinaler has been making conserva from the freshest catch since 1896. Originally a pub on the Galician coast, their house spicy sauce has remained largely the same since then. These tins mix it with fresh-caught octopus for a rich, kicky treat.
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.
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.
"It used to be a dream:" A conversation with Chris Barnes