American Alligator

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.'

Got game? We'll tell you who's got game: the gents over at Fabrique Delices who are delivering the goods when it comes to traditional French charcuterie classics like pate and saucisson. Everything they make is ground and given hands-on attention during every stage of the process' from meat selection to packaging. Their artisanal p't's are made from fresh, coarsely ground meats that are mixed with dried fruits, wine, and nuts, making for a textured, full-flavored mouthful. An excellent companion to any cheese plate, they're at their best with strong cheeses like Scharfe Maxx, Epoisses, and Mahon Curado'don't forget the Moutarde de Dijon and cornichons! For drinks, think big, bold reds.

Le Québécois calves are fed a natural diet and are free of sub-therapeutic antibiotics and artificial hormones. Strict regulations are followed... to maintain responsible ecological practices regarding livestock husbandry, soil and water management, waste management, and the elimination of chemical and mineral surpluses. Le Québécois farmers adhere to stringent government regulations that prevent animal waste from contaminating ground water or the local ecosystem.