Long a staple of Southern Louisiana cooking this spicy, smoky sausage is equally at home in jambalaya, gumbo or straight off the grill.

A mildly sweet ham made the old fashioned way: cured, unpressed, and then smoked over applewood for eleven hours. As with all Niman Ranch products, expect hormone and antibiotic-free meat from sustainable family farms.

A juicy, moist sausage with sundried tomatoes and sweet paprika. Enjoy it on the grill and serve with sauteed vegetables.

Nduja is a spicy, spreadable Calabrian specialty containing an intriguing mixture of chili pepper, bitter orange, and warm spice. Can be spread on toast and sandwiches, or stirred into sauces.

Blood pudding has a satisfyingly rich and minerally flavor, and this version made by French producers in California is the real deal. Beef, pork, onion and mellow spicing make for a well-balanced sausage with a tender texture. Enjoy it fried or grilled with traditional sides of potato or fruit compote and a full-bodied red wine.

Reflecting its German heritage, Niman Ranch's Bratwurst is characteristically mild. Traditionally grilled and served on a hard roll with mustard—often after being simmered in beer—it offers a subtle blend of flavors that also makes it ideal for use in stuffings, egg dishes, soups and more.

Humanely raised beef is rubbed with salt and spices and dry cured to a shockingly red finish. The flavor is incredibly delicate, with strong notes of clove, and a floral finish. Slice it thinly and enjoy it like they do in northern Italy: with arugula, Parmigiano slivers and a drizzle of fine olive oil.

A juicy, moist sausage with chunks of apple and a whiff of Calvados. Enjoy it on the grill and pair with a fruity compote.

Hand-molded and -made with European chocolate and nuts. Elegant presentation offers fresh, bright flavors far better than any Valentine's box you've gotten. The 4-Piece Giant Box contains chocolates twice the size of those in the Signature box. Think you don't like chocolates? Try these. Change your mind.

Elegant presentation offers fresh, bright flavors far better than any Valentine's box you've gotten. Think you don't like chocolates? Try these. Change your mind.

Caffeine and chocolate all in one small, crunchy bite. But be careful, 14 beans = 1 cup of coffee!

The only bean-to-bar producer in New York City, the Masts have converted a 100-year old factory in the "village" of Williamsburg into a veritable Willy Wonka land for handmade chocolate bars.

Toasty organic grahams blanketed in lush dark chocolate.

Dark chocolate with crunchy pecans and dried cranberries.

Toasty organic grahams drenched in dulce de leche, layered with squashy marshmallow and covered in dark chocolate.

3 layers of devil's food cake, caramel and marshmallow nestled in dark chocolate

Small batch crackers made in Arizona with five simple, natural ingredients, including butter. Crisp and ready for any topping you've got.

Sometimes a baguette is too bulky and you just need a little something to transport that sliver of cheese to your mouth. Those wacky Australians have figured it out & now share it with us. Delicate, wafer thin crackers won't disturb our enjoyment of cheese any longer.

This is Amy's signature bread: a blend of uncommon flavors that comes together like a symphony.

Dense and nutty, this bread rocks -- without being one. It has a firm, toothsome crust and a rich, moist crumb dotted with slightly bitter toasted walnuts.

Straightforward and tender with a light, airy texture that's perfect for almost any cheese and is delish packed up in your brown-bag lunch. Smear with fresh creamery butter or soft cheese.

What can we say? The classics still rule. A crisp cracker that won't overwhelm the flavor of your cheese. It goes with everything!

A thick, hearty cracker with a little sweetness. Perfect for a big hunk of cheese.

Light, thin, and unbelievably crispy, yet rich and flaky, these crackers are addictive. We like the fennel with classic stinkers such as Taleggio and Epoisses.

In Spain, these are also known as the Queen's almonds. Whether you are a Queen, a Princess, or a Joker, you'll become addicted. Fried in small batches in sunflower oil and sprinkled liberally with sea salt, they are softer and sweeter than California almonds.

These chewy treats are made by four brothers in Valencia, Spain.

Organic nuts baked with an exotic blend of spices. Sweet, crunchy and completely addictive, these nuts are available in cinnamony Original, spicy Some Like It Hot, and triple chocolate covered It's Raining Chocolate. Snack on them by the handful.

Organic nuts baked with an exotic blend of spices. Sweet, crunchy and completely addictive, these nuts are available in cinnamony Original, spicy Some Like It Hot, and triple-chocolate-covered It's Raining Chocolate. Snack on them by the handful.

Organic nuts baked with an exotic blend of spices. Sweet, crunchy and completely addictive, these nuts are available in cinnamony Original, spicy Some Like It Hot, and triple chocolate covered It's Raining Chocolate. Snack on them by the handful.

Tart and spicy, perfectly noshed alongside farmhouse cheddar. Or Swiss mountain cheeses. Or yogurt. Or...

These chewy treats are made by four brothers in Valencia, Spain.

Handmade in Valencia, Spain, of dates, Marcona almonds, and nuthin' else.

The first 100% organic truffle extra virgin olive oil on the market in the US is brought to you by Rosario Safina, renowned truffle importer and expert. He uses only real truffles, unlike other oils which use a synthetic truffle flavored additive.

Zippy, spicy flavor that balances the rich fruitiness of this unfiltered Sicilian olive oil. Bitter greens, fish, and risotto will benefit from a drizzle of this.

Dip slivers of Parmigiano-Reggiano into this exquisite aged DOC-protected Balsamic vinegar and melt into a happy puddle.

Pressed from Coratina olives, this is the oil to choose if you like a gentle and aromatic flavor with a slight pepper finish.

Sometimes you just want something smooth and buttery. If you also like delicate and flowery, then this is your olive oil.

The strong, intense, earthy flavor of this oil will bring a deep aroma to your dishes, and will especially complement pasta, mashed potatoes, meat and other dishes.

Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich hazelnut taste to salad dressing, pasta, grilled meat or fish, baked pastries, and is perfect to dip with bread.

Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich walnut taste to salad dressing, pasta, grilled meat or fish, baked pastries, and is perfect to dip with bread.

Murray's secret assortment of olives. You get a taste of them all: green, black, purple, spicy, zesty, unpasteurized, a hint of herbs, etc.

Fished from the Cantabrian Sea off the coast of northern Spain, then cured using traditional methods for at least six months, and finally de-boned, filleted and jarred by hand, the Ortiz family has been producing some of the world's best anchovies since 1891.

Sweet Borettane onions are roasted, then marinated in balsamic vinegar, olive oil, and honey. Candy-like alliums for your chomping pleasure.

Dolmas are also known as "Stuffed Grape Leaves," a Mediterranean treat of whole grain rice and spices wrapped in young grape leaves.

A super protein treat, these mild beans are marinated with fresh pepper strips, garlic and herbs.

Fancy schmancy! A splendid mix of exotic mushrooms are marinated in olive oil and spices, making quite the melange. They're not exactly magic (we aren't allowed to sell those), but they're pretty special in their own way.

Meaty Greek Florina peppers easily withstand a fire roasting, while allowing a hint of grape must and their natural sweetness to conquer all.

These are "crudo" or raw artichokes. But don't worry, they're painstakingly peeled by hand to remove the tough parts and immersed in oil to soften partway.

Jam out with your cheesy self when you combine your favorite salty, sheepy cheese with this excellent marmalade made from Pajarero figs and lemon flower honey. Geographically, it comes from Valencia, but you'll think it's heaven-sent.

Do like the Spanish: cook quince down with sugar and lemon - the fruit has enough pectin to gel up on its own - and serve with aged sheep cheese, Vella Dry Jack, and hearty Blues.

This delicate varietal honey from Englewood, Colorado has sweet notes of cinnamon.

This balanced chutney has tang from cider vinegar, heat (thanks to ginger) and luscious chunks of pulpy mango.

Dark like molasses with hefty spice from mustard seed and red pepper flakes. Imagine a mouthful of fruit and nuts, but gingery, zippy, with the faintest hint of garlic.

One of the most unusual accompaniments for cheese. A must (get it?) for firm, crumbly cheeses.

Fresh and chunky with little sugar and no pectin or additives, these preserves from Armenia should top everything from your toast and yogurt to soft cheese and dessert.

Fresh and chunky with little sugar and no pectin or additives, these preserves from Armenia should top everything from your toast and yogurt to soft cheese and dessert.

Here, black mission figs are pickled in red wine and balsamic vinegar, and the flavor smacks of Worchestershire. Plump figs, crunchy with seeds, can swing sweet or savory.

What's so great about these golden raisins is their retention of sun-ripened sweetness, balanced by the autumnal zing of apple cider vinegar. That hint of spice comes courtesy of mustard seed.

These slivers of red onion are pickled in cider vinegar. The combination is the most savory of the Boat Street line, and while a typical Ploughman Lunch would serve these alongside English farmhouse cheddar (like Quicke's), we can't help but pretend they're homemade alongside fatty meats like porchetta or bratwurst.

Serving pâté at your picnic? Making a sandwich with French ham and brie on a baguette? If you answered "yes" to either of these questions, you need this jar of baby sour gherkins. Their pleasant tartness will temper the meat's richness.

Goat milk caramel, or cajeta, is made by hand-stirring fresh goat milk and organic cane sugar over a stove for about four hours. During this time, the sugars in the milk and the sugar caramelize and produce the most incredible sweet and tasty caramel sauce.

Goat milk caramel, or cajeta, is made by hand-stirring fresh goat milk and organic cane sugar over a stove for about four hours. During this time, the sugars in the milk and the sugar caramelize and produce the most incredible sweet and tasty caramel sauce.

Goat milk caramel, or cajeta, is made by hand-stirring fresh goat milk and organic cane sugar over a stove for about four hours. During this time, the sugars in the milk and the sugar caramelize and produce the most incredible sweet and tasty caramel sauce.

We toast all our ingredients to create this most nutty tasting granola. Brazil nuts and muscovado sugar add an extra rustic & hearty accent. Lightly sweetened, it's great with or without milk. Ingredients: Pure Maple Syrup, Sunflower Oil, Warm Water, Muscovado Sugar, Salt, Jumbo Oats, Whole Almonds, Brazil Nuts