Kerwee

By bringing together the best genetics, the best nutrition, the cleanest environment, and the most humane treatment of our pigs, the result is natural pork with unsurpassed quality. Our pigs are specifically selected to yield the juiciest and most flavorful pork available. On our farms, pigs enjoy a healthy and nutritious diet. They are never, ever fed antibiotics or “hormone like” growth promotants.

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.

The Snapping Turtle became as colloquial as "Y'all". Snapping Turtle was buried in the Deep South where only places like Commander's Palace could shine it into "Fine Dining" once again. It is BACK. With technique and technology ever advancing, the ability to bring about the maximum tenderness, and to elevate the earthy and aquatic flavors of Snapping Turtle launch it across vast culinary possibilities. The push to bring back Americana in food gives light to the Snapping Turtle as a staple protein once more. SeafoodS.com supplies inspected, legally and sustainably harvested wild Snapping Turtle to any Chef who wants to honor its history while brandishing forward-thinking and innovative presentations. Even the classic Turtle Soup would represent a time-gone-by piece of culinary tradition.