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Species Name
Turtle
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Latin Name
Chelydra serpentina
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Origin
Maryland, Florida, Louisiana
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Harvest Method
Foraged
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Range & Habitat
Eastern United States
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Producer
SFS Partnership
Range & Habitat
Fat, Extra Creamy, Sweet
Legendary Iberico pork made even better on a diet of foraged acorns that make the fat extra creamy and sweet - the best of the best! Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'
A collaboration between Kobe's local wine and Japanese Black Beef. Kobe Wine Beef is special in that the cattle are fed with the grape lees produced from when the Kobe wine is made. Kobe wine is known for its fresh taste made possible with locally grown grapes but since the lees also contain polyphenol, this improves the cattle's health as well.
Moist, Tender, Succulent
Suckling lamb (aka sucking lamb, milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. These whole lambs are sold cut into eight sections in the Spanish style. New potatoes are the most traditional side dish for roast suckling lamb. Try sauteing or roasting them in some of the rendered lamb fat!