Traditional Italian Salami.
Rosette de Lyon
Sweet Style French Salami.
Black Pepper Dry Salami
White Wine and Garlic Salami Rolled in Black Pepper.
Spanish Style Salami, Smoked Pork, Paprika, and other Spices.
Beef Tenderloin, Air Dried for Forty-Five Days.
Prosciutto de Parma
Air Cured Ham.
Natural, Wood-Smoked, Prosciutto.
Paté de Champagne
French Country Style Paté, made from Pork, Onions, Garlic, and Spices.
Smoked Trout Dip
From Sunburst Trout Farm in Waynesville, NC.
Classic Norwegian Style Smoked Salmon.
Fresh, Mediterranean Style, Olive Spread made Locally by Chef Philippe.
Blend of Garbanzo Beans, Olive Oil, and Spices.
Blend of Kalamata, Green, Blonde, and Black Olives.
Extra Virgin Olive Oil. Served with Black Hawaiian Sea Salt, Black Pepper, and a Blend of Italian Herbs.
Served Individual or Mixed.
Louisiana Style Okra, Cornichons, Spicy Brussel Sprouts, and/or Caper Berries.