Cabassi & Co.

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense "pork" for any menu. Hunting is open, but your hunt for sensational swine is over.

Got game? We'll tell you who's got game: the gents over at Fabrique Delices who are delivering the goods when it comes to traditional French charcuterie classics like pate and saucisson. Everything they make is ground and given hands-on attention during every stage of the process' from meat selection to packaging. Their artisanal p't's are made from fresh, coarsely ground meats that are mixed with dried fruits, wine, and nuts, making for a textured, full-flavored mouthful. An excellent companion to any cheese plate, they're at their best with strong cheeses like Scharfe Maxx, Epoisses, and Mahon Curado'don't forget the Moutarde de Dijon and cornichons! For drinks, think big, bold reds.

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.'