Grass Fed Beef Prime Rib, Whole
We love the great texture and intense beefy flavor of these prime ribs, with fewer calories and fat and than regular beef.
Wagyu Beef Tenderloin MS9 - Cut To Order
Tender, luscious, and delightful are only a few words to describe the hand-cut tenderloin filet steak that you and your guests will enjoy. Aged to perfection and trimmed of all exterior fat, this steak is sure to please the most discerning palate. Greg Norman Signature™ Wagyu is produced from the same cattle breed known for producing the legendary Kobe beef of Japan. Greg Norman Wagyu Beef is finished for a minimum of 300 days on a special Japanese formulation of grains to produce an…
Duck Leg Confit - Individual Piece
Buy duck confit, and experience this beautiful duck leg, prepared the Gascony way - salted and slowly cooked in it's rendered fat. The confit duck leg is succulent, tender, moist, and extremely flavorful meat which can be pan-seared, incorporated to a salad, or prepared in it's most popular rendition, a duck rillette.
Fresh Duck Magret - Moulard (Breast) - Flash Frozen
The difference between duck breast and succulent 'Magret' goes beyond definition. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. The result? A generously large, tender and leaner fresh duck breast. You'll find that this fresh Magret duck breast is reminiscent of a red meat than a blander poultry meat. Made to be prepared tenderly, flash-frozen to preserve the integrity of the flavor and give you the most authentically delicious flavor. Individual…
Muscovy Duck Breast - Boneless, Drake Duck
These large Muscovy duck breasts from Grimaud Farms are perfect for roasting, sautéing or grilling. Lean and tender, juicy and flavorful, these large Muscovy drake duck breasts roast to crisp perfection. There's only top quality Muscovy duck for sale at Gourmet Food Store. In the lush San Joaquin Valley, Grimaud Farms has been raising premium specialty poultry since 1985. They raise their top-quality, award-winning breeding birds in a humane and natural growing environment - spacious barns…
Duck and Pork Sausage with Figs
Duck, meet pork. Now together in one delicious package (or encasing). Add to the mix some intoxicating Brandy, sweet figs and garlic and spice and the combination is very nice. Made following the traditional French recipe by great American hands.
Speck Alto Adige - Dry-Cured Smoked Proscuitto
Italian Speck is a smoked and dry-cured ham prosciutto produced in the region of south Tyrol, where it is traditionally eaten with bread and wine. Italian Speck ham is made from the hind quarters of Italian hogs, and the curing method combines air curing with smoking, giving it a lightly smoked and intense cured flavor, a process that lasts about 22 weeks. The crust is also seasoned with a variety of spices like pepper and juniper berries, giving Speck Alto Adige an unmistakable flavor…
These incredible plump raw Spanish pork sausages are just what you needed to amp up the flavor on the grill. These chorizos are made in the USA following the traditional Spanish recipe, using premium pork meat and seasoned with paprika and garlic, for that succulent texture and sweet spiciness. Use them on the grill and with a seasoned chimichurri sauce, pan fry them and pair them with caramelized onions and peppers, toss them in paellas, pair them with scrambled eggs in the morning or make…
Made in La Vera Valley, western Spain, by the Palacios company. Palacio chorizo seasoned with pimenton (paprika), it is spicy and flavorful, but not burning hot. Spanish chorizo is fully cooked and ready to eat, no preservatives or artificial ingredients. Also try: Chorizo Sausage (mild)
Chorizo Palacios Sausage
Hola! We enthusiastically say to this savory Spanish import. Made in Spain by Embutidos Palacios using a (very secret) 30 year old recipe. This palacios chorizo is a cured and extra-dry sausage stuffed with Danish-raised pork and cured with paprika (Pimentón actually, Spanish paprika) and garlic and no artificial ingredients or preservatives of any sort. It's sweet, it's smoky, it's spicy...it's just so plain delicious. Follow the tapas tradition that is so popular right now and serve it…
Chorizo Espanol, Dry Cured
A classic Spanish dry-cured pork sausage flavored with smoked paprika (pimenton), chorizo is Spain's most beloved snack. Slice this chunky and rustic cured chorizo into thick or thin slices and pair them with a slice of baguette or add to a meat and cheese platter. Buy Spanish chorizo, and don't forget to add its natural companions, Manchego cheese and olives!
This particular Quijote chorizo comes to us "cantimpalo-style" - which also denotes the town of Cantimpalo, near Salamanca, Spain. Seasoned to perfection, thick and flavorful, this chorizo goes perfectly with a platter of cheeses and meats. This chorizo is made in the US faithfully respecting the original Spanish recipe.
Wagyu Beef And Specialty Meats | Gourmet Meats Online
Discover exquisite specialty meats from Wagyu beef to smoked and cured meats like prosciutto and jamon iberico. Order online now at the Gourmet Food Store!
The smaller size of the traditional bologna delicatessen meat, bologna is a cooked and smoked sausage made of cured pork, seasoned with spices, salt and pepper, as well as curing mixtures. This gourmet baby bologna is made from choice cuts of meat, chopped very fine, and is ready to eat.
Boudin Noir (Blood Sausage) - 4 Links
Boudin Noir, Black pudding, Biroldo, no matter what moniker it travels under, blood sausage has roots all over the world. A favorite for its deeply savory and complex flavor, each country seemingly has its own interpretation of this delightful if somewhat gory sausage. A staple of French charcuterie boards, a necessity in Italian dishes, and a favorite among the British, blood sausage hasn’t experienced the same popularity in the United States. In fact, you may even find yourself wondering…
Boudin Blanc - 4 Links
Boudin Blanc comes in 4 links of deliciously moist and mild-flavored sausage prepared according to French culinary tradition. Don't confuse it with the other type of Boudin, which often refers to blood sausage: these sausages are in fact made from finely ground pork and chicken meat, and they acquire their white hue from an infusion of milk-based cream (as opposed to the rice often used in Cajun-style Boudin Blanc). Meanwhile, brandy, onion, spices and other flavors elevate this traditional…