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Species Name
Wagyu
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Latin Name
Tajima Line
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Origin
Australia
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Harvest Method
Pastured
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Range & Habitat
Other
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Producer
Range & Habitat
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.
Squab have been domesticated, fattened and eaten since ancient Egypt and Rome. The tenderness of the Squab is only paralleled by its full-bodied flavor. Squab are young domestic Pigeon/Dove that have been bred for size, taste, and tenderness. These are not your typical "City" Pigeon. The Squab is minimally processed by hand and vacuum sealed for incredible freshness. These birds have fed Kings, Queens, dignitaries, and American Presidents. This is the pinnacle of Squab in the marketplace, and SeafoodS.com offers a year-round supply of the best available.
Succulent, Skirt-like
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.'