charcuterie & foie gras - amazon s3 · 2017-07-19 · foie gras tasting plate 355003 savoir...
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charcuterie & foie gras
219800.231.8154 | auifi nefoods.com
A coarse-grind salami with classic old-world fl avor.
A spicy salami seasoned with hot red peppers.
A fresh and aromatic salami seasoned with fennel seeds.
Antichi Sapori Salami is the masterpiece of Italian charcuterie. Utilizing a centuries-old traditional recipe, this line of salami is made from ground pork shoulder and is gently dry-cured for 35 to 40 days. The full fl avor is preserved with innovative packaging that is gas-fl ushed for product integrity and extended shelf life.
Rustico Piccante F inocchiona
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as Antichi Sapori Salami
Antichi Sapori Salami Collection
Dry-cured for 45 to 50 days and made from a unique blend of lean pork shoulder and fl avorful pork jowl for optimum quality and refi ned artisanal taste.
Dry-cured for 45 to 50 days and made with 100% pork base with premium cuts of shoulder and jowls ground coarsely for a smooth taste.
221800.231.8154 | auifi nefoods.com
savorycharcuterie & foie gras
Salami & Sausage
Mixed Salami Plate
A fully cooked sausage made from select pork cuts and seasoned with fresh roasted garlic.
Cotto Imported Cooked Ham
A specialty product from the artisanal region of San Daniele, this imported prosciutto is produced from the fi nest European hogs and is carefully cured for 460 to 500 days, producing a uniquely sweet and tender fl avor.
A premium product of Parma; Cotto is made from carefully selected pork legs that are steamed and salted yielding a uniquely tender and fl avorful ham; post-pasteurized to extend shelf life.
A Périgord-style, dry-cured duck breast with a rich fl avor.
Domestic prosciutto cut from the leg of premium domestic hogs. Dry-cured for 8 to 9 months under strict guidelines set forth by the USDA, this boneless all-natural pork product yields a sweet fl avor and soft texture.
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as Prosciutto & Ham
Often referred to as Italian bacon, pancetta is made from pork belly that is seasoned with salt, nutmeg, pepper, and fennel, but, unlike American bacon, is not smoked. Instead it is rolled, tied, and partially cured for 12 to 16 days.
Dry-cured for 35 to 45 days, Coppa Sweet is made from 100% whole pork shoulder that is tumbled in aromatic seasonings for 24 to 48 hours; the premium marbled fat ensures optimum fl avor.
Dry-cured with salt for 35 to 45 days and made from beef eye of round, Bresaola is an extremely lean cut with little visible fat; sweet and tender with a uniquely vibrant color that is only achieved through proper aging.
223800.231.8154 | auifi nefoods.com
savorycharcuterie & foie gras
A fully cooked, premium country-style pâté made from a semi-coarse blend of pork and pork livers fl avored with fresh mushrooms and garlic.
A hearty and fully cooked coarse-textured pâté fl avored with apricots, hazelnuts, and red Burgundy wine.
A fully cooked and delicate mousse made from chicken and pork livers, Madeira wine, and sumptuous black truffl es.
A fully cooked and country-style pâté seasoned with black pepper.
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Foie Gras Tasting Plate
355003 Savoir Fare Duck Foie Gras Terrine1 piece: 2.2 lbs/1 kg
A 100% pure foie gras exclusively made from whole livers.
355004 Savoir Fare Duck Pâté “Perigord”1 piece: 2.2 lbs/1 kg
A Périgord-style pâté with a smooth, foie gras mousse medallion center.
savory charcuterie & foie gras
225800.231.8154 | auifinefoods.com
355012 Savoir Fare Duck Foie Gras Mousse withTruffles1 can: 11.3 oz/319 g
An all-duck mousse with a black truffle center ; shelf-stable.
355011 Savoir Fare Duck Foie Gras Mousse with Port Wine1 can: 11.3 oz/319 g
An all-duck mousse with a smooth texture; shelf-stable.
An exquisite Italian specialty made from a mixture of puréed candied fi gs and mustard oil.
A classic Italian quince mostarda made from a mix of freshly puréed candied quince and mustard oil.
A fresh Italian blend made from puréed candied orange and mustard oil.
A traditional Italian mostarda made from a perfect combination of puréed candied apricots and mustard oil.
In this Italian favorite, the sweet fl avor of puréed candied pear complements the heat from the mustard oil.
An extremely spicy and unusual Italian mostarda made from puréed candied pineapple, curry, and mustard oil.
A zesty mixture of candied oranges and lemons that are preserved in mustard oil syrup, creating a uniquely sweet and sharp fl avor.
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