New Zealand Red Deer

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.'

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.

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.