Venison Pate

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.

Legendary Iberico pork made even better on a diet of foraged acorns that make the fat extra creamy and sweet - the best of the best! 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.'

What the French call "Pintade" is commonly known in America as Guinea Fowl or Guinea Hen. Most American-raised guineas are tough and gamey because they're bred to protect farms from pets and predators - not for culinary experience. Our partner's delicious Pintades come from a French breeding stock of the finest ISA Essor Guinea Fowl and are raised naturally on small family farms. That's why our partner's Pintade Fermiere is the best-tasting guinea in America.

Our partner raises their Heritage Guineas with old-world care and tradition on their small family farms using "never EVER" standards of purity. Then, they go beyond even that. They require their farmers to raise the birds using French Label Rouge guidelines The Best Lineage: Only certain genetics are allowed. Slow-growing breeds tend to be heartier and more disease resistant for free-range life than commercial breeds. Small Houses on Small Farms: Smaller poultry houses are required than in industrial farms, and houses per farm are limited to four. This assures the care and attention of being raised by small farmers. Access to the Outside: After six weeks of age, birds are given access to the outdoors from 9 a.m. until dusk. Slow Growing: Birds are grown a minimum of 75 days, much longer than commercial birds.