Akaushi Wagyu - Texas Grown

Watch your fat back, bacon! There's another cheeky slice making the scene whose sole, plump purpose in your kitchen is to turn sow's ears into silky, succulent purses. Originally a delicacy in Umbria, La Quercia's Iowa-bred meat is simply seasoned with rosemary, black and white pepper, and sea salt. It's a traditional staple that you'll want to keep on hand once you've tried it. Depending on how you're using guanciale, you may want it sliced thinly or whole to cut into chunks. With that in mind, we'll ship you a 1/2 pound piece whole that you can slice at home with a sharp chef's knife or cut into chunks. Since it's so rich, it pairs well with big red wines that can stand up to the flavors it deepens. It's best used in cooking, particularly traditional Italian favorites like spaghetti alla carbonara and pasta all'amatriciana, and adds an extra-luxurious texture to sauces and stews.

They're not only large in mass, but "large" in flavor. American Elk have a varied diet that presents a lean and "earthy" meat. Including grasses, plants, and even tree bark, the collage of nutrients that sustain this hefty beast produce a flavorful and deep red protein that plays well with the upcoming fall vegetable selection. The Elk's appeal to Autumn Menus is as natural as the leaves turning. SeafoodS.com offers Elk that enables consistency in supply while preserving its natural characteristics.

Pasture-raised in Spain on a diet of grain, grass, forage and acorns. Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'