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Charcuterie

Charcuterie

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  1. Fabrique Delices Game Pate Sampler Quick View

    Fabrique Delices Game Pate Sampler

    $26.99/EA
    Got game? The gents over at Fabriques Delices do! Try all three traditional pâtés side-by-side: rabbit, pheasant and venison. Read More
  2. Duck Rillettes Quick View

    Duck Rillettes

    $10.99/EA
    It’s no canard! This rich little jar of heaven is the real deal. Read More
  3. Pate with Black Pepper Quick View

    Pate with Black Pepper

    $10.99/EA
    Coarsely ground duck and pork are mixed with ground pepper corns, garlic and spices, all preserved in portable little glass jars. Add fresh baguette, crisp cornichons and a wedge of Brie Fermier and watch that locked door explode off your midday meal doldrums. Read More
  4. Smoked Duck Breast Quick View

    Smoked Duck Breast

    $16.99/EA
    It’s no canard: this fully cooked and smoked duck is ready to be enjoyed right this second. Cut and serve with fresh greens, sliced stone fruit, and sheep milk cheeses like Roncal and Vermont Shepherd, which make hearty companions. Our favorite wine pairings are fruit-forward Pinot Noirs and Bordeaux. Read More
  5. Duck Salami Quick View

    Duck Salami

    $26.99/EA
    Info coming soon... Read More
  6. Rabbit Pate Quick View

    Rabbit Pate

    $10.99/EA
    We’ll tell you who’s got game: the gents over at Fabriques Delices who are delivering the goods when it comes to traditional French charcuterie classics like pâté and saucisson. Read More
  7. Venison Pate Quick View
  8. Olli Salame Napoli Quick View

    Olli Salame Napoli

    $11.99/EA
    At Olli Salumeria in Virginia, Oliviero Colmignoli employs a kind of porcine alchemy to create his insanely good salame. The Napoli Salami is gently smoked over applewood and accented with a hint of fennel and sangiovese wine. The perfect meaty partner for robiola. Read More
  9. Olli Salame Norcino Quick View

    Olli Salame Norcino

    $11.99/EA
    Oliviero - the man behind Olli Salumeria in Virginia - was born to make salame. His Norcino salame is based on 150-year-old family recipe, from the time when his great-grandfather cured meat in Umbria. Mild and tangy, with a gentle hint of wine, this salame is ideally enjoyed alongside a soft pecorino. Read More

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