Monti Verdi's pasture raised pork and a cure centered around warming spices makes for a perfect winter salami. Rich and well-marbled with just a hint of nuttiness. Pair up with a bit of alpine cheese for a perfect après ski treat.
Montevertine Agretto VInegar is made using the Sangiovese, Colorino and Canaiolo grapes from Montevertine's fabled Tuscan Vineyard. This very limited run of Vinegar is best enjoyed drizzled over a bit of Mozzarella di Bufala or Cravero Parmigiano.
Located next to the Gran Paradiso National Park in Piedmont, Andrea Bianco carries on his father’s legacy of making high quality, single-origin honeys. A bright zesty flavor and subtle floral notes give this honey a complex depth that would pair perfectly with a little Pyrenees cheese or a slice of a firm goat's milk cheese like St Germain.
Using a combination of pork from local hogs as well as game meat from American Bison, Driftless Provisions puts a spin on a classic German style salami. Caraway, garlic and black pepper give this salami a mouth watering flavor while the bison adds an earthy depth. An inventive salami that displays Driftless Provisions commitment to gourmet wild game.
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.
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.
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 newer addition to Jasper Hill Farm's storied cellars, Whitney is aged to be young and supple. Wine-washed for a tiny hint of funk, Whitney's paste carries toasty, meaty flavors that finish with a balanced, buttery richness.
Great for snacking, or in your next grilled cheese or fondue pot.
Fangst Blamusling No. 1 Limfjord Blue Mussels with Dill & Fennel Seeds
Delicate blue mussels grow slowly in the cold waters off the Danish coast. Tinned with a touch of apple vinegar plus dill and fennel seeds, these tender mussels can be eaten straight up, or tossed into a salad of thinly sliced carrots and capers.
Venchi White Chocolate Bar w Salted Pistachio, Hazelnut & Almond
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.
Monti Verdi Salumi was started in 2019 by Agricola Farm in Panton, Vermont with the intention of merging authentic Northern Italian flavors with ethical and sustainable farming practices. This 'Aromatico' salami is seasoned with fennel and smokey paprika. Enjoy with a glass of Italian Chardonnay and a sliver of Parmigiano Cravero to really feel the warmth!
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.
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.
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 family cheesemakers Casa Madaio's most precious wheels, this sheeps' milk cheese is aged to crystalline perfection in natural stone caves perfumed with locally-sourced 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.
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.
A lighter take on Venchi's classic Cremino bar. Gently roasted pistachios work their way into the smooth center of this milk chocolate bar, surrounded by pistachio milk chocolate. Luscious and easy-eating.