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Cured & Deli Meats

Cured and deli meats are key to shortcut meals. Try a full range of meat options for layering in sandwiches, topping off salads and pizzas, and stirring into pastas including bresaola, capicola, mortadella, pancetta, prosciutto, sopressata, salami, Serrano ham, and pepperoni. Spread pate, terrine, or fois gras onto crackers or baguette slices to accompany a cheese plate, a salad, or a bowl of soup.
Wiley Publishers
$38.48

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of t...he highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages. Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels. read more

Southwater
$14.56

A practical book for cooks who want to create wholesome meals full of taste without fuss, there is a guide to slow cookers, clay p...ots and casseroles, and a wide range of recipes to try, all shown in 1700 step-by-step photographs to ensure success. read more

Reynaud, Stephane
$20.68

Home cooks are always looking for new ways to wow guests at a dinner party. One of the most elegant and visually stunning dishes t...o serve is the little known and often misunderstood French creation: the terrine. A terrine takes its name from the glazed, rectangular, earthenware baking dish in which it is cooked. Terrines can be prepared in a variety of surprising ways, layered with an unlimited array of savory or sweet ingredients, and served hot, warm or cold as an appetizer, main course or dessert. No one knows more about terrines than French chef and restaurateur Stéphane Reynaud, the author of one of 2007 s most talked about cookbooks, Pork & Sons. In this sequel, he brings together his passion for regional French cooking and his enthusiasm for creating modern takes on culinary classics. TERRINE is a gorgeous collection of over 100 rustic recipes of vegetable, meat, fish, cheese and dessert terrines (including variations of rilletes, pâtés and parfaits) that can be easily prepared and shared with appreciative friends and family. Stéphane Reynaud hails from a family of butchers in the Ardèche region of France, and his recipes reflect a rustic purity and simplicity all too rare in the food world. In TERRINE, he describes why he wanted to write a cookbook dedicated to the subject, ''Classic meat, poultry and game terrines can be rustic or sophisticated, luxurious or thrifty. In my native Ardèche, where the back of my family s butcher shop was my playroom, I was brought up eating homemade terrine everyday. My grandparents kitchen reflected their working life, and meat terrines of all types were always on the menu.'' Reynaud felt that he was uniquely qualified to write a cookbook that would teach today's home cooks how to master this ancient French cooking technique.TERRINE features an assortment of mouthwatering recipes that take the classic dish to uncharted territory, including Gorgonzola, Mascarpone and Nut Terrine; Terrine of Baby Leeks; Crab and Smoked Salmon Terrine; Oxtail and Red Wine Terrine; Foie Gras and Artichoke Terrine; Wild Boar Terrine with Blackcurrants; Rabbit Rillettes; Milk Chocolate Crêpe Terrine; Chestnut, Meringue and Chantilly Terrine; Strawberry and Fresh Mint Terrine; Coffee Terrine and many other delectable creations. Also provided are recipes for a variety of sauces and garnishes such as Chive and Shallot Cream, Pickled Vegetables and homemade Mango Chutney to accompany the main dishes. A handy glossary of terms is included in the back of the book.The majority of the recipes in the book call for a classic terrine mold which can be purchased at all major retailers, from brands such as Le Creuset and Emile Henry. You can also use a soufflé dish, loaf pan, sterilized preserving jar or individual ramekins, but a lid is often required. The standard preparation is to layer ingredients in a terrine mold, place it into a roasting pan, pour boiling water so it reaches halfway up the side of the dish and then place it in to the oven to bake. Dessert terrines are often not cooked and are instead chilled in the refrigerator until set. This accessible cookbook is perfect for both culinary novices and seasoned professionals as each recipe is illustrated with a gorgeous full-page color photograph. From the simple and classic to the modern and experimental, TERRINE offers over one hundred ways to bring an age-old French culinary tradition to your home kitchen. read more

Southwater
$14.66

A definitive step-by-step guide to making ice creams, sorbets, granitas and iced desserts, in 800 photographs. It contains recipes... for all the classic ice creams, such as vanilla, chocolate, raspberry, toffee, coffee, and rum and raisin, and also ideas for delicious new combinations of ingredients such as exotic mango and passion fruit gelato. You can discover how to make a wealth of elegant iced desserts, unusual hot puddings, and a range of refreshing iced drinks. read more

Omaha Steaks
$84.99 $52.99

This all-new roast is ready to impress! Our juicy premium pork roast is presented as a roulade, rolled up with spinach, mushrooms,... cranberries, apples, walnut, onions, croutons and bourbon for a rich savory flavor. And on the outside, it's been wrapped with rich, savory prosciutto that cooks to slightly crispy perfection. read more

Omaha Steaks
$109.98 $58.99

You've never had a Cordon Bleu like this. These super-juicy chicken breasts are filled with creamy premium Swiss cheese and large ...bites of ham and then wrapped in layers of fine, savory Prosciutto. It's a rich, warm, gourmet comfort food like you've never had before. Each piece comes individually in our 1-Step Rapid Roast packaging, meaning it goes straight from the freezer to the oven to your plate. read more

Omaha Steaks
$196.94 $89.99

Our all-new Prosciutto-Wrapped Pork Loin Roast is sensational! This amazing roulade impresses inside and out - seasoned, salt-cure...d prosciutto on the outside, and a flavorful filling featuring spinach, cranberries, apples, walnuts, croutons, mushrooms, onions and a splash of bourbon on the inside. Best of all, this roast uses our 1-Step Rapid Roast System. With no prep, no cleanup, and almost no effort, you'll be treated to a perfect roast, freezer-to-table in just 2 hours. This complete dinner serves 8-10 and also includes perfectly roasted potatoes, crisp seasoned green beans, and our favorite gooey caramel apple dessert. read more

Hi-Country Snack Foods
$14.55

Delicious Hi-Country do-it-yourself Snack Stick Sausage Seasonings for making the Tastiest of Wild Game Snack Sticks! Use with any... meat, or combination of meats, you prefer. Prairie Sun Pepperoni is a custom formulated blend of: Salt, Spices, Sugar, Paprika, and Natural Flavors. Each box contains enough to boldly season up to 30 lbs of meat. Don't forget to order Hi-Country's 21mm collagen casings if you plan to use stuffing equipment. But keep in mind our detailed, step-by-step instructions includes a bonus section on making Snack Sticks without casings. Either way, have fun! You and your friends are sure to enjoy the tasty end results!!! Since 1976 Hi-Country has been producing premium grade meat snacks under USDA inspection and the continued lieadership of Hi-Country's founder and president, Jim Johnson. At last, Jim has decided to begin sharing some of his best kept meat processing secrets and recipes with the public. -- Jim's long time love for the outdoors and his extensive knowledge of the meat industry has made it a natural choice for Hi-Country to become deeply involved with the creation of a consumable products line that the home meat processor can use to successfully make high-quality wild game, bird, and fish value added products. -- Hi-Country has graphically and functionally designed these products to project the spirit of more fully utiliizing the wide game harvested each season by hunters and fishermen. read more

Brand: The Wine Appreciation Guild
$12.85

Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil, and cured meats in each region and even... within certain towns. The books in the An Italian Pantry take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region, and typical recipes using the distinct produce of that area.   Twenty-eight distinct prosciuttos and salamis, from coppa to Prosciutto di Cinghiale, are highlighted in this guidebook that provides readers with all they need to know about cured Italian meats. read more

tebbo
$18.26

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to ...Salami Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: -Calorie Sandwich, American Pasta Salad, Antipasto, Salami Scrambles, Seafood Rice Salad, Season Pizza, Shell Pasta Salad, Tomato-Cheese Calzones, Venison Salami, Zupa Di Lenticchie With Salame And Crostini . . .and much much more! This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan! Salami Greats is packed with more information than you could imagine. 46 delicious dishes covering everything, each employing ingredients that should be simple to find and include Salami. This cookbook offers great value and would make a fabulous gift. This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!! read more

Paderno World Cuisine
$19.13

The Paderno World Cuisine salami pricker is a basic tool in any butcher shop. After sausage casings are stuffed with meat air pock...ets form. The pockets fill with grease and become lumpy and uneven if the cases aren't pierced to allow for the release of the grease and oil. read more

Kent, Hector
$15.11

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork ...has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country. read more

Goin, Suzanne/ Styne, Caroline (CON)/ Rothstein, Shimon (PHT)/ Rothstein, Tammar (PHT)
$25.86

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants ...have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet.    But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.                With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.    read more

Sirman
$4,994.01

12" Flywheel Volano slicer, made in Italy. A masterpiece of style and ergonomics. Classical and elegant design combined with moder...n technologies for the best cold cuts. Patented motion system with no visible mechanical parts. Clamping arm designed for precision slicing and automatic feeding of product into the blade. Exclusive removable carriage for easy and safe cleaning. read more

Burch, Monte
$10.87

Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the co...mfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood. read more

Vickery, Phil/ Boddy, Simon/ Cassidy, Peter (PHT)
$23.27

This celebration of the world's favorite meat showcases its fantastic versatility. Acclaimed chef Phil Vickery and award-winning b...utcher Simon Boddy are extremely knowledgeable of the pork industry, and they truly understand the integrity of safekeeping good pork taste, whether it is through embracing the variety of breeds and their unique flavors or through the different cooking methods. Chapters cover Shoulder & Ribs, Belly, Loin & Tenderloin, Ham, Bacon, Sausages and Odd Bits (offal), and the recipes and techniques needed to make everything from dry-cured ham, chorizo and salami to bratwurst, smoked pig cheek pancetta and hot dogs. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The dishes range from the traditional Velvet Pork Tenderloin with Peppers & Garlic to the more unusual Twice-Cooked Trotters with Mango Chutney Glaze. Additionally, the cookbook emphasizes that no part of the pig should go to waste for even the odd bits produce recipes of delicacy like the Warm Liver Parfait with Crunchy Rye Topping. For those interested in pig farming, the two experts, who have first-hand experience, talk about the rearing of pigs in a stress- free environment, their feeding regimes, and the best diets to produce flavorsome meat. PORK is a cookbook that shares the secrets on preparing, cooking and translating pork into an eclectic range of flavors. read more

Piccetti, John/ Vecchio, Francois/ Goldstein, Joyce
$21.70

The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsma...nship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range of offerings. This primer includes descriptions to help tell the difference between prosciutto and pancetta; a guide for selection, slicing, and storing salumi; serving suggestions; plus wine pairings to create a complete dining experience. read more

Lynn, Andrea
$15.88

Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn ...gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York's celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage―all without ever leaving Queens!Queens: A Culinary Passport welcomes visitors to the borough, serving as your guide to more than 40 hand-picked ethnic restaurants and food stands, complete with chef profiles and recipes for recreating signature dishes at home. Also included are highlights of not-to-be-missed hidden spots, like ethnic grocery stores stocked with multicultural essentials, fresh-from-the-sea fish markets, and delis that turn out freshly made mozzarella and sopressata. For Queens novices, the book includes easy-to-follow subway directions and even detailed neighborhood walking tours, ensuring that your next trip to Italy, India, Greece, Latin America, and China is only a borough away. read more

Reaktion Books
$18.00

“Pork. The Other White Meat.” The well known National Pork Board slogan doesn’t begin to describe the many types of meat that fall... under the umbrella of “pork.” The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meat—it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America. Pork: A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig’s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops. read more

Loera Publishing LLC
$12.99

Are you ready to impress family and guests? Best Terrine Recipes showcases delicious terrine recipes including vegetable terrine r...ecipes, meat terrine recipes, cheese terrine recipes and dessert terrine recipes. You'll enjoy terrine recipes such as: BAKED CARROT TERRINE CARROT AND GINGER TERRINE CARROT AND BACON TERRINE VEGETABLES TERRINE CAULIFLOWER TERRINE ASPARAGUS TERRINE CHICKEN SAUSAGE TERRINE CHICKEN LIVER TERRINE LAYERED CHEESE TERRINE CHEESE TERRINE WRAPPED WITH SMOKE SALMON SALMON AND AVOCADO TERRINE TERRINE WITH THREE CHEESES BLUE CHEESE AND SPICED WALNUT TERRINE BLUE CHEESE AND FRUIT TERRINE BEET AND GOAT CHEESE TERRINE BLUE CHEESE TERRINE WITH TOMATO-BASIL VINAIGRETTE GOAT CHEESE AND HERB TERRINE STRAWBERRY TERRINE DARK CHOCOLATE AND COFFEE TERRINE COFFEE TERRINE TIRAMISU TERRINE FROZEN MOCHA TOFFEE CRUNCH TERRINE read more

Brand: Victory Belt Publishing
$25.37

Beyond Bacon pays homage to the humble hog by teaching you how to make more than a hundred recipes featuring cuts from the entire ...animal. While bacon might be the most popular part of the pig for those following the paleo diet, there is a plethora of other delicious and nutrient dense cuts to enjoy. Pastured pork is rich in Omega 3 fatty acids and conjugated linoleic acid (CLA), the "good fats" our doctors want us to eat - not to mention high in Vitamin D, a deficiency for most Americans. Beyond Bacon breaks the myths behind this often eschewed meat and shows you how create delectable dishes that are grain-, legume-, dairy-, and refined sugar-free. Beyond Bacon allows you to improve your health and the environment by focusing on sustainable swine. Don't let the dried out pork of your youth scare you away! All the recipes in Beyond Bacon are elegant yet approachable, making it the ultimate cookbook for the foodie in you. You'll find: Perfect Pork Chops, better than most restaurant steaks, Pho Soup with chitterling "noodles" and other healing and delicious soups and stews to stretch your dollar, the already-famous Savory Bacon Jam fantastic with green apples or our Homestyle Biscuits,sweet treats made luxuriously rich with lard, such as Grain-Free Pie Crust, Salted Mocha Biscotti, Chocolate Fudge, and Maple Lard Scones,instructions on how to properly BBQ and smoke your meats as well as recipes to make your own sauces,instructions for curing your own bacon, pancetta and even home-made sausage better than store bought,details on how to properly fry foods, like Corn Dogs with Potato Crisps and Sweet & Sour Pork, andan extensive guide on how to make and cook with nutrient dense essentials: pork stock and CLA-rich lard.In Beyond Bacon, Stacy and Matt show you that there is much more to pork than just the belly. Not only are the recipes creative and inspiring, but they also teach the reader that you can enjoy food, while having great respect for the animal. Along with unbelievably delicious recipes, the photography by Aimee Buxton takes you on a beautiful journey that has yet to be seen in the Paleo community. This book is a stunning masterpiece, front to back, nose to tail. - Hayley Mason and Bill Staley of Primal Palate, authors of Gather, 30 Day Guide to Paleo and Make it PaleoBeyond Bacon breaks down the preconceived notions of pork that many people in the United States have come to adopt. It is not just a book filled with gorgeous recipes and photos, but a truly informative resource that will push the boundaries of what you thought you knew and give reason to start using ingredients that are fresh, wholesome, and respectful to the whole hog. Beyond Bacon is an innovative cookbook and it is astounding how many delightful dishes can be made when putting the entire hog to use. I for one, am excited to step outside of my comfort zone and begin rendering my own lard, preparing sausage from scratch, and incorporating more healthy pastured pig into my overall diet. -Danielle Walker author of Against All GrainCan you be an animal-lover AND a meat-eater? My answer is yes, and this book goes beyond (literally) what I ever could have expected to confirm that for me. We know people are crazy for bacon, but that opens the door for some seriously thoughtless consumption, tempting us to forget the lives of the animals we're eating. Stacy and Matt bring front-and-center the concepts of loving, appreciating, respecting and understanding our food. And that's what living a truly nourished lifestyle is all about. -Liz Wolfe of Cave Girl Eats, author of Modern Cave GirlA delightful book that teaches you how to use the whole pig, which is the most affordable and environmentally sustainable choice you can make. This is what our great-grandparents used to do, and it is what we should all do again. As Matt and Stacy say, 'Out with the new, and in with the old. -Kelly Brozyna of The Spunky Coconut, author of The Paleo Chocolate Lovers Cookbook read more

Omaha Steaks
$84.99 $52.99

This all-new roast is ready to impress! Our juicy premium pork roast is presented as a roulade, rolled up with spinach, mushrooms,... cranberries, apples, walnut, onions, croutons and bourbon for a rich savory flavor. And on the outside, it's been wrapped with rich, savory prosciutto that cooks to slightly crispy perfection. read more

Omaha Steaks
$54.99 $29.99

You've never had a Cordon Bleu like this. These super-juicy chicken breasts are filled with creamy premium Swiss cheese and large ...bites of ham and then wrapped in layers of fine, savory Prosciutto. It's a rich, warm, gourmet comfort food like you've never had before. Each piece comes individually in our 1-Step Rapid Roast packaging, meaning it goes straight from the freezer to the oven to your plate. read more

Omaha Steaks
$196.94 $89.99

Our all-new Prosciutto-Wrapped Pork Loin Roast is sensational! This amazing roulade impresses inside and out - seasoned, salt-cure...d prosciutto on the outside, and a flavorful filling featuring spinach, cranberries, apples, walnuts, croutons, mushrooms, onions and a splash of bourbon on the inside. Best of all, this roast uses our 1-Step Rapid Roast System. With no prep, no cleanup, and almost no effort, you'll be treated to a perfect roast, freezer-to-table in just 2 hours. This complete dinner serves 8-10 and also includes perfectly roasted potatoes, crisp seasoned green beans, and our favorite gooey caramel apple dessert. read more

$200.00

ONLYATNM Only Here. Only Ours. Exclusively for You. Well-trimmed beef tenderloin stuffed with risotto, pancetta, prosciutto, mushr...ooms, onion, garlic, sun-dried tomatoes, fresh herbs, and three kinds of cheese. Arrives frozen. Thaw in refrigerator for 48 hours. Cook uncovered in preheated 350-degree oven for 1-1.5 hours until meat reaches desired doneness. Let stand for 10-15 minutes before removing string and slicing. 3 lbs.; serves 6-8; 6 ounces per serving. Made in the USA. read more

Citterio
$15.39

Prosciutto, domestic or imported from Italy, is traditionally enjoyed with plain breadsticks or a toasted bread. Often it's accomp...anied with fresh melon, pears or figs. read more

Daniele
$16.09

Resealable package with three types of sliced meat: Sopressata, Capocollo, and Genoa Salame.

Citterio
$12.29

THe world famous air-cured ham. Ultra thin sliced, easy to separate.

not specified
$12.75

Rustic pork pate marinated in red wine, fresh thyme, and shallots, studded with California pistachios and capped in rendered lard.... Contains gluten. read more

not specified
$38.00

Creminelli brings the best of Italy's handmade salami to America. Our taster set features three of their finest: black truffle-lac...ed Tartufo, garlicky Sopressata, and sea salt and black pepper Casalingo-the Creminelli family specialty. 1.1 lb read more

Volpi
$87.43

Volpi Pinot Grigio Salami: White wine salamiAll naturalSalami made by hand with love, time, and a little wineMinimally processed

GoPicnic
$26.60

If you are hungry and don't have time to sit down for a proper meal, this GoPicnic Ready-to-Eat Meals, Salami and Cheese, is a tas...ty and nutritious treat. It is an ideal solution for a work lunch or anytime you are on the go. It's like having a mini-picnic anytime. GoPicnic meals includes Old Wisconsin beef salami slices, Copper Cowbell Asiago gourmet cheese spread and Partners Get Movin' olive oil and sea salt crackers. There is also Sweet Perry Orchards cashew medley fruit and nut mix and Funl read more

$25.86

From the James Beard award-winning chef and author of Sunday Suppers at Lucques-a long-awaited book of her delectable recipes for ...the kind of small shared plates that have made her restaurant A.O.C. one of the most popular eateries in Los Angeles. Suzanne Goin developed the idea for A.O.C. at the bar of her restaurant Lucques, where diners would casually enjoy wines by the glass and share several seasonal appetizers rather than sitting down for a main course. So she and her business partner and wine director, Caroline Styne, opened a restaurant where ordering and eating became a communal affair, and simple, seasonal flavors became the stars of every dish, easily enhanced by a perfectly paired glass of wine. Now, Goin shares the recipes for these wonderfully distinct dishes: Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Creme Fraiche Cake with Santa Rosa Plums and Pistachios in Olive Oil; S'mores with Caramel Popcorn and Chocolate Sorbet; and many many more. Organized by season, the recipes are adapted to be served as main courses as well as small plates. And each dish comes with Styne's suggestion for the most complementary glass of wine, so you will learn exactly what kind of flavors flatter your favorite varietal. There is something for everyone, every food mood, every time of year-all in this delicious new book. read more

$20.89

Hardcover, Phaidon Press, 2008, ISBN13 9780714848488, ISBN10 0714848484

$11.10

Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the co...mfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood. read more

$15.11

Provides instruction on making dry-cured pork delicacies, including salamis, Mediterranean hams, and whole-muscle cuts, and includ...es discussions of nitrates, cold-smoking, microorganisms, and equipment. read more

Volpi
$6.54

Ships expedited in a reusable insulated cooler to ensure freshnessInspired by traditional Italian foodPerfect party favor, ingredi...ent for recipes, and accompaniment to a glass of wine Pair with red wine, mild cheeses, crackers, and fresh fruit Contains no artificial ingredients or nitrites read more

BUSSETO
$7.99

Ships expedited in a reusable insulated cooler to ensure freshnessMade in the USAUsing the traditional Italian methods of making s...alamisCoated with freshly dried aromatic French herbsMakes a perfect addtion to any party platter and antipasti read more

Daniele
$18.49

Daniele's 3 meats bundle includes baby genoa salame, pepper salame, and sopressata.

Hormel
$19.09

Hormel's three pound value pack of pepperoni is excellent on pizza, in appetizers, and eaten alone as a snack any time of the day.... read more

Cost Plus World Market
$47.88

Smoked Salmon is delicious with crème fresh, crackers, or crisp cucumber, and now the same fresh salmon taste is convenient and s...preadable with Portlock Smoked Salmon Pate. Add a splash of this beautiful pink hardwood smoked salmon, blended with the finest select ingredients, to give your homemade hors d'oeuvres that unique oceanic appeal. read more

Cost Plus World Market
$47.88

Enjoy the luxury and great authentic taste of Giovanni's Goose Pate. Spread over crackers, fresh bread, or even vegetables for a s...avory and velvety smooth hors d'oeuvre that tantalizes the senses with the richness of pate. read more

Cost Plus World Market
$47.88

Enjoy the luxury and great oceanic taste of Giovanni's Lobster Pate. Spread over crackers, fresh bread, or even vegetables for a s...avory and velvety smooth hors d'oeuvre that tantalizes the senses with the richness of Italian - inspired pate made of fresh, juicy lobster. read more

Cost Plus World Market
$47.88

Using only the most premium ingredients and adhering to family tradition since 1907, Henaff Pork Liver Pate is a classic French de...licacy. Creamy and rich, it's made with 32% liver, milk and eggs. read more

Le Parfait
$9.95

Perfect for everything from slow-simmered jams to homemade chutneys and quick pickles, Le Parfait’s Super Terrines flare slightl...y so their contents can be easily turned out—great for pastries, pâté, layered terrines and more. Classic clamp lids and rubber gaskets create a tight seal, and terrines are available in several convenient sizes.Widely recognized for the quality of its jars and terrines, Le Parfait has produced high-quality glassware and canning accessories in France since the early 1930s. read more

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