Bloc of  Duck Foie Gras - Elevages Périgord - Palme d'Or
These blocs of duck foie gras are delicately seasoned and have a smooth rich texture. To serve, chill for 24 hours, remove from refrigerator, and let stand for 30 minutes. Slicing the foie gras rather than spreading will preserve its unique texture Ingredients: Duck foie gras, water, salt, sugar, white...
Duck Liver Mousse / Mousse de Foie de Canard - Rougié
Made with duck foie gras, this mousse provides an elegant yet economical alternative to pure foie gras. Serve chilled. Ingredients: Duck liver, duck fat, water, whole egg, white egg, Armagnac, port wine, gelling agent (carrageenan), carob gum), sugar, pepper, sodium ascorbate, sodium nitrite. 320g (11.2 oz)
$29.99 $39.99
Henaff French Pork Pate Pure Porc 96% - Pâté Hénaff
The famous Pâté Hénaff is a cupboard staple in Brittany and beyond; the recipe dates back 100 years. Unlike most charcutiers, who use only cheap meats for their pâté, Hénaff uses the whole pig, including the hams and fillets, to produce a pâté with an exceptionally fine texture and unforgettable...
Duck & Pork Pâté with Orange - Pâté de Porc & Canard - Rougie
As in duck à l’orange, the bright citrus flavor enhances the richness of the duck and pork. All pâtés and terrines should be serve chilled. Accompany with toast and cornichons or pickled onions. All three spreads are produced by Rougié in Canada. Ingredients: Duck meat, duck liver, pork, cream, whole...
$4.77 $5.30
Rougié · Périgord terrine · 80g (2.8 oz)
A classic terrine, with pork, duck meat, duck foie gras, and duck liver. Ingredients: Pork, duck meat, duck foie gras, duck liver, whole liquid eggs, modified tapioca starch, Port wine, salt, gelatin, whey protein concentrate, onions, parsley, garlic, sugar, pepper, sodium erythorbate, sodium nitrites. (contains eggs, milk and sulfites) 80g...
$7.20 $8.00
Hénaff French Pork Countryside Pate Pâté de campagne
The blue tin is unmistakable. The famous Pâté Hénaff is a traditional food stuff in Brittany and beyond; the recipe dates back 100 years. It is made of pork (96%), spices, and a certain "je ne sais quoi," whose secret is jealously guarded by the Hénaff family. Hénaff uses fresh...
Périgord Duck Rillettes - Rougié
Rillettes de Canard du Périgord - Rillettes are made by gently cooking delicately seasoned meat until tender, then pounding into a smooth paste. The duck rillettes are notably lean compared to other rillettes. Could be served with toast and cornichons or pickled onions. Produced by Rougié in Canada. Ingredients: Duck...
$6.12 $6.80
Duck Leg Confit  Confit de Canard  Rougie
A specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The super-tender meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. This fully cooked...
$29.99 $43.00
Connétable is based at the western tip of Brittany, in Douarnenez, and is the oldest sardine conservery in the world. Connétable has worked to combine fine and varied recipes with the best quality sardines since 1853. All their sardines are fished at the peak of the season when sardines have...
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Officer · Smoked cod liver · 121g (4.26 oz)
Smoked Cod Liver / Foie de Morue Fumé. Smoked Cod Liver Smoked cod liver, or foie de morue fumé, is very popular in France and can be found in every grocery store. Also known as the foie gras of the poor, cod liver is usually served on bread or toast....
Casabel Green Olive Tapenade - Olives Vertes
For a very different taste, try this tapenade made with green Provençal olives, capers, anchovies, and herbes de provence. The green olives give this tapenade a lighter and fresher taste than black tapenade. Ingredients: Green olives (94%), capers, olive oil, anchovies, Provençal herbs 100g (3.5 oz)
Maison Pébeyre Truffarome  · Black winter truffle oil
This oil uses a neutral sunflower oil as its base to allow the full scent of the black truffle to shine through. You'll need only a few drops of this oil infused with the aroma of the remarkable Tuber melanosporum to give your dishes a sensual and luxurious taste. The...
French Black Truffle Sea Salt  - Maison Pébeyre
This mix of fine sea salt with pieces of truffles adds a heady scent to salads, omelettes, potatoes, sauces, meats, and fish. Maison Pébeyre · Truffle salt · 50g (1.8 oz) Ingredients: Salt, summer truffle (tuber Aestivum) 1%, truffle aroma 45g (1.6 oz)
Rougié · Duck fat, glass jar · 320g
Whether rendered straight from the duck or from this jar, duck fat is an indispensable ingredient for making the rich dishes of Southwest France, like cassoulet. And there's simply nothing in the world better on a cold damp winter night than potatoes cooked in duck fat. You can also use...
$7.50 $9.70
Hénaff · French Pork Rilettes - Rilettes de Porc
Hénaff pork rillettes are made with choice morsels of fresh pork; they contain no coloring, preservatives, or additives. The Hénaff pâté de campagne is inspired by "fourmaj rouz," a traditional Breton pâté made of coarsely chopped fat and lean, liver, and egg white; it contains no coloring or phosphates. The...
Elevages Périgord · Duck rillettes · 88g (3.1 oz)
Traditionally, rillettes are made by cooking meat slowly in its own fat until it is tender enough to be shredded. Once cool, the shredded meat is mixed with enough fat to make it spreadable. This recipe is further enriched by the additional of duck foie gras. Ingredients: Duck, duck fat,...
Casabel Brandade de Morue - Codfish Brandade
A dreamy purée of salt cod, olive oil, and milk (or cream), brandade has its historical roots in Languedoc, and is especially associated with Nîmes. This ready-made brandade from Casabel may be served on toast or heated with potatoes, with garlic added to taste. Ingredients: Vegetable oil, codfish (32%), water,...
Maison Pébeyre Truffarome · White Italian truffle oil · 10cl (3.4 fl oz)
Founded in 1897, Pébeyre is the oldest family truffle enterprise in France. Guided today by the fourth generation, Pébeyre supplies truffles to the best restaurants in the world. In addition to truffles, Pébeyre offers a range of the best truffle-inspired products. White Italian Truffle Oil As is the tradition in...
Elevages Périgord · Périgord pâté · 88g (3.1 oz)
A classic pâté, to be served with cornichons, pickled onions, and some good bread. Ingredients: Pork, pork liver, duck foie gras, duck meat and duck fat, water milk powder, salt pepper, sugar, onion powder, garlic powder, sodium erythorbate, sodium nitrite 88g (3.1 oz)
Elevages Périgord · Bloc of Canadian duck foie gras · 310g (11 oz)
This fully cooked foie gras has a wonderfully rich flavor and silky smooth texture. To serve, chill for 24 hours, remove from refrigerator, and let stand for 30 minutes.
Elevages Perigord French Cassoulet in Glass jar with duck confit and sausage
Like bouillabaisse in Marseille, cassoulet is the subject of endless and spirited debate in the Southwest of France. Everyone agrees about the foundation, white beans cooked with fat, garlic, and herbs; this base gives the beloved dish its smooth texture and rich, creamy flavor. But the meats used to garnish...
Black Truffle Infused Balsamic Glaze 250 ml Regalis Food
Our eighteen year aged balsamic glaze hails from Modena, Italy, the one and only source for thick, luscious, aromatic aceto di balsamico, a classically favored Italian condiment that’s been utilized in the dining halls of many a Roman emperor. Infused with black winter Perigord truffles, this glossy, stabilizer free balsamic...
Black Truffle Butter - Regalis Food
Our small batch, Wisconsin made truffle butter is a rich and a luxurious blend of 84% butter fat butter (translation = extra creamy) glittered with black truffles from Abruzzo, Italy. Our top seller to Michelin star restaurants nationwide, our truffle butter is a guaranteed way to impress any palette by...
Hénaff · French Pork Liver Pate - Pâté de Foie
This liver pâté is just about perfect: silky smooth, not too livery, and nicely seasoned. The blue tin is unmistakable. The famous Pâté Hénaff is a traditional food stuff in Brittany and beyond; the recipe dates back 100 years. It is made of pork (96%), spices, and a certain "je...
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