iGourmet Collection of Wild Game Sausages

Fabrique Délices selects a limited number of "All Natural" meat suppliers according to its high standard of quality. All meats used in their "All Natural" products are guaranteed antibiotic and hormone free. Animals are fed with the purest ...natural feeds (No animal by- product). All of these Natural sausages are free of preservatives, artificial ingredients and nitrites. Saucisse de Chevreuil: A traditional game sausage made with venison and pork flavored with cranberries. (4 links) Saucisse de Sanglier: A traditional game sausage made of wild boar and pork flavored with red wine, apples and cranberries. (8 links) Saucisse de Canard aux Figues: A traditional South of France sausage made with duck and pork flavored with figs and brandy. (4 links) Please note that weight is approximate. Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product. read more

iGourmet

At the start of the 20th century, Luigi Lazzaris and Son founded a small pastry shop in Conegliano Veneto, Italy. After much exper...imenting, he invented a sweet, spicy delicacy by mixing sugar, quince, candied fruit, and mustard oil together. Over the past 100 years, his confection has won many prizes. Although it was originally produced for a Christmas treat, mostarda is now consumed all year round. Mostardas originated in the 17th century when farming families prepared a special flour, mustard, vinegar, candied fruit, and wine must dressing (wine must is how the recipe adopted the name mostarda) for their holiday celebrations. Modern mostarda is made from fruit, sugar and mustard oil. Our varieties include: Apricot: Ideal with cold cuts and game or on buttered toast. Pear: perfect with Parmesan and Grana Padano or any aged, robust cheese. Orange: a combination of orange varieties and pure quality mustard oil; its sweet and sour taste is a perfect partner for roast duck, chicken, game and fresh, creamy cheeses. Fig: The fig has been used over the years to embellish simple dishes or adorn aristocratic recipes. An excellent accompaniment to game, hams and fresh or slightly mature cheeses. Cherry: Made with the world famous Italian Amarena cherry. Excellent with sheep's milk cheeses or lamb. Wild Berry: Made with wild harvested berries taken from the Venetian countryside. Pairs perfectly with deli meats and goat cheeses. Varieties sold separately. read more

iGourmet

Arrope i Tallaetes is a blend of syrupy grape must and candied pumpkin. Produced throughout Spain, this molasses-like condiment wa...s actually brought by the Moors of North Africa as a way to preserve late-harvest fruits and vegetables. In ways, Arrope begins life like balsamic vinegar; grape juice, skins, and seeds are pressed into a pulp, then cooked down into a thick pulp of grape must. Unlike balsamic, Arrope isn't fermented into vinegar, but keeps its sweet, thick flavor of raisins, plums, and caramelized sugars. Then slices of pumpkin are cooked into the Arrope and mashed into a puree, adding additional sweetness and a creamy body to the jam. Arrope is an ancient preserve, used to sweeten everything from drinks to desserts. As cane sugar and beet sugar became cheap and widely available, Arrope became an increasingly rare, country condiment. Spoon Arrope over fresh chevre, Brie, or slices of young sheep's milk cheese. Try Arrope instead of honey to sweeten vinaigrettes and fruit salads. During summer, a spoonful of Arrope is surprisingly refreshing in ice water and seltzer. It's also perfect for finishing off ice cream, flans, seared foie gras, tangines of lamb, and to cut the richness of duck confit. Made only of grape must and pumpkin. No added sugar, pectin, or preservatives. read more

iGourmet
$38.69 $43.69
at Igourmet.com

Minus 8 began as a hobby for two Canadian food lovers, whose identity must remain anonymous due to the extreme demand for this pro...duct. Heavily sought-after by the world's most outstanding chefs, Minus 8 vinegar (named for the temperature at which the grapes are picked to produce its base wine), is deep, complex and sweet. Up until May 2004, when igourmet convinced the reluctant pair to share their exquisite product, Minus 8 was unavailable on the retail market. Everything about Minus 8 is kept secret. It is produced near Niagara Falls, however the exact location is not published. Its makers produce Minus 8 the same way ice wine is made. Grapes are left on the vine past the typical harvest season and freeze at the onset of winter. The frozen grapes are then harvested by hand once temperatures cool down below -8 degrees Celsius, then immediately pressed to extract their concentrated juice. A blend of juices from various grape varietals is made into wine, then aged in oak barrels using the Solera system to create Minus 8 vinegar. Less than 5,000 bottles of this sweet vinegar are made each year, and we are offering it to you in the exclusive chef's 200 ML (6.76 FL OZ) bottle. Loved by Jean-Georges Vongerichten (Jean-Georges Restaurant in New York), David Daniels (The Federalist in Boston), Philippe Rispoli (Aureole in Las Vegas), and numerous other top chefs, Minus 8 can be drizzled over entrees, incorporated into a marinade, or even sipped as a digestive. It is also perfect as an ingredient in dressings, sauces, or reductions. Enjoy it with meats, fish, duck, chicken, and cheeses. read more

iGourmet

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Villa...ge. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. This mousse is made with foie gras, a delicate specialty from the southwest region of France. To develop the silkiness of this mousse, Les Trois Petits Cochons' chefs blend the foie gras with grapes and Sauternes wine. Contains soy products. read more

iGourmet
$12.99 $14.99
at Igourmet.com

This Moulard duck leg is seasoned and slowly cooked in duck fat. Enjoy cold or heated up - just reheat on the grill or in the oven.... Very flavorful, it is perfect as a centerpiece to an hors d'oeuvre presentation or as part of a main course. Great for Cassoulet. Package contains one leg. read more

iGourmet

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Villa...ge. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, high demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business, and the industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. Pâté de Canard a l'Orange is duck and pork mixed with pistachios and an accent of Grand Marnier. A wondrous concoction of coarsely ground marinated duck meat, duck liver and pork meat, seasoned with black pepper and natural spices, laced with Grand Marnier and lightly astringent orange peel. read more

iGourmet

Le Trois Petits Cochons (The Three Little Pigs) have been producing all-natural pates in small, handmade batches, using high-quali...ty ingredients since 1975. Their Duck Liver Mousse with Port Wine is a fine example of their fantastic creations. The province of Sologne inspired this delectable blend of duck liver and pork meat, delicately flavored with port wine and natural spices, cooked and presented in its own cooking dish. read more

iGourmet

In celebration of their 25th anniversary, Les Trois Petits Cochons (The Three Little Pigs) created this sublime bloc. Made with pu...re Foie Gras and Sauternes wine. You have to try it to believe it! Enjoy it spread on a mini toast as a gourmet hors d'ouevre before the meal. You and your companions will be in Foie Gras heaven. read more

iGourmet

An all-natural robust duck and veal stock, well reduced to bind sauces of your favorite dishes. Made without flour, gelatin, salt,... or sodium. This rich demi-glace is made according to a traditional French recipe. A slow reduction process and careful straining yields a thick, potent sauce with a glossy appearance. Ideal for making the classical sauces of French cuisine, and perfect as the base for a sauce bigarade. read more

iGourmet

Fabrique Délices has introduced its new shelf-stable Cassoulet to rousing success. Cassoulet originated in the southwest of France... (Toulouse, Carcassonne, Castelnaudary). The main ingredient is always white beans to which are added a variety of different meats, according to the region. This one combining tasty pork and duck sausage, as well as duck confit is similar to the classic cassoulets of Toulouse. Just heat and serve. Presented in an old-fashioned glass jar. This is enough for two entrees or four appetizers. Bon appetit! Made in Canada to exact French specifications. read more

iGourmet

At the start of the 20th century, Luigi Lazzaris and Son founded a small pastry shop in Conegliano Veneto, Italy. After much exper...imenting, he invented a sweet, spicy delicacy by mixing sugar, quince, candied fruit, and mustard oil together. Over the past 100 years, his confection has won many prizes. Although it was originally produced for a Christmas treat, mostarda is now consumed all year round. Mostardas originated in the 17th century when farming families prepared a special flour, mustard, vinegar, candied fruit, and wine must dressing (wine must is how the recipe adopted the name mostarda) for their holiday celebrations. Modern mostarda is made from fruit, sugar and mustard oil. Our varieties include: Apricot: Ideal with cold cuts and game or on buttered toast. Pear: perfect with Parmesan and Grana Padano or any aged, robust cheese. Orange: a combination of orange varieties and pure quality mustard oil; its sweet and sour taste is a perfect partner for roast duck, chicken, game and fresh, creamy cheeses. Fig: The fig has been used over the years to embellish simple dishes or adorn aristocratic recipes. An excellent accompaniment to game, hams and fresh or slightly mature cheeses. Cherry: Made with the world famous Italian Amarena cherry. Excellent with sheep's milk cheeses or lamb. Wild Berry: Made with wild harvested berries taken from the Venetian countryside. Pairs perfectly with deli meats and goat cheeses. Varieties sold separately. read more

iGourmet

Arrope i Tallaetes is a blend of syrupy grape must and candied pumpkin. Produced throughout Spain, this molasses-like condiment wa...s actually brought by the Moors of North Africa as a way to preserve late-harvest fruits and vegetables. In ways, Arrope begins life like balsamic vinegar; grape juice, skins, and seeds are pressed into a pulp, then cooked down into a thick pulp of grape must. Unlike balsamic, Arrope isn't fermented into vinegar, but keeps its sweet, thick flavor of raisins, plums, and caramelized sugars. Then slices of pumpkin are cooked into the Arrope and mashed into a puree, adding additional sweetness and a creamy body to the jam. Arrope is an ancient preserve, used to sweeten everything from drinks to desserts. As cane sugar and beet sugar became cheap and widely available, Arrope became an increasingly rare, country condiment. Spoon Arrope over fresh chevre, Brie, or slices of young sheep's milk cheese. Try Arrope instead of honey to sweeten vinaigrettes and fruit salads. During summer, a spoonful of Arrope is surprisingly refreshing in ice water and seltzer. It's also perfect for finishing off ice cream, flans, seared foie gras, tangines of lamb, and to cut the richness of duck confit. Made only of grape must and pumpkin. No added sugar, pectin, or preservatives. read more

Roland Foods

Walnut Oil is a pure oil extracted from walnuts. It is known for its distinct, nutty flavor. Its color is clear with a slight yell...ow cast. It is imported from France. When roasted, walnuts reveal their rich nutty flavor. This sublime flavor can be expressed from the roasted walnuts, creating an oil with a pronounced nutty flavor that pairs beautifully with duck, pheasant, game, salad, and pasta. Combine it with your favorite wine vinegar for a gourmet salad dressing or use it as a dipping oil for fresh baked breads. Product of France read more

iGourmet
$38.69 $43.69
at Igourmet.com

Minus 8 began as a hobby for two Canadian food lovers, whose identity must remain anonymous due to the extreme demand for this pro...duct. Heavily sought-after by the world's most outstanding chefs, Minus 8 vinegar (named for the temperature at which the grapes are picked to produce its base wine), is deep, complex and sweet. Up until May 2004, when igourmet convinced the reluctant pair to share their exquisite product, Minus 8 was unavailable on the retail market. Everything about Minus 8 is kept secret. It is produced near Niagara Falls, however the exact location is not published. Its makers produce Minus 8 the same way ice wine is made. Grapes are left on the vine past the typical harvest season and freeze at the onset of winter. The frozen grapes are then harvested by hand once temperatures cool down below -8 degrees Celsius, then immediately pressed to extract their concentrated juice. A blend of juices from various grape varietals is made into wine, then aged in oak barrels using the Solera system to create Minus 8 vinegar. Less than 5,000 bottles of this sweet vinegar are made each year, and we are offering it to you in the exclusive chef's 200 ML (6.76 FL OZ) bottle. Loved by Jean-Georges Vongerichten (Jean-Georges Restaurant in New York), David Daniels (The Federalist in Boston), Philippe Rispoli (Aureole in Las Vegas), and numerous other top chefs, Minus 8 can be drizzled over entrees, incorporated into a marinade, or even sipped as a digestive. It is also perfect as an ingredient in dressings, sauces, or reductions. Enjoy it with meats, fish, duck, chicken, and cheeses. read more

Roland Foods

It takes time and care to develop the necessary flavors to produce a true "Major Grey" chutney. Roland has carried chutney product...s for over 25 years, using only the best, mature, and naturally sweet mangos. Then they add the right amount of "heat" for a taste to remember. Roland Major Grey Chutney is a spicy mango chutney condiment which has a chunky consistency, a unique blend of sweet and sour flavors, and an amber brown/tan color. Roland Chutney can accompany a wide range of Indian curries and other specialties. It is used with many Asian preparations, particularly in making duck sauce. It also makes a great appetizer when blended with cream cheese. Available in Original or Spicy. Varieties sold separately. KOF-K Kosher read more

iGourmet

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Villa...ge. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. This mousse is made with foie gras, a delicate specialty from the southwest region of France. To develop the silkiness of this mousse, Les Trois Petits Cochons' chefs blend the foie gras with grapes and Sauternes wine. Contains soy products. read more

iGourmet
$12.99 $14.99
at Igourmet.com

This Moulard duck leg is seasoned and slowly cooked in duck fat. Enjoy cold or heated up - just reheat on the grill or in the oven.... Very flavorful, it is perfect as a centerpiece to an hors d'oeuvre presentation or as part of a main course. Great for Cassoulet. Package contains one leg. read more

iGourmet

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Villa...ge. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, high demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business, and the industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. Pâté de Canard a l'Orange is duck and pork mixed with pistachios and an accent of Grand Marnier. A wondrous concoction of coarsely ground marinated duck meat, duck liver and pork meat, seasoned with black pepper and natural spices, laced with Grand Marnier and lightly astringent orange peel. read more

iGourmet

Le Trois Petits Cochons (The Three Little Pigs) have been producing all-natural pates in small, handmade batches, using high-quali...ty ingredients since 1975. Their Duck Liver Mousse with Port Wine is a fine example of their fantastic creations. The province of Sologne inspired this delectable blend of duck liver and pork meat, delicately flavored with port wine and natural spices, cooked and presented in its own cooking dish. read more

iGourmet

In celebration of their 25th anniversary, Les Trois Petits Cochons (The Three Little Pigs) created this sublime bloc. Made with pu...re Foie Gras and Sauternes wine. You have to try it to believe it! Enjoy it spread on a mini toast as a gourmet hors d'ouevre before the meal. You and your companions will be in Foie Gras heaven. read more

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