Men and women do not live by wine and cheese along, so send in the cured meats! We have put together a selection that will fill anybody's need for cured meat.
We start with La Queica Proscuitto Americano, a rich and meaty proscuitto. Vogue Food Critic, author, and Iron Chef judge Jeffrey Steingarten wrote that it was "the best American or imported prosciutto I've ever tasted." Bon Appetit, The New York Times, Food & Wine, Cook's Illustrated, Country Home, the Chicago Tribune, the Philadelphia Inquirer, Fine Cooking, and House & Garden added their praises, while award winning chefs like Mario Batali, Michael White, Nancy Oakes, Michel Richard, Charlie Trotter, Chris Bianco, Paul Kahan, Ana Sortun, Nancy Silverton, and Tony Mantuano added it to their menus. The only prosciutto available made exclusively with humanely raised, antibiotic-free pork. Traditionally salted, dried, and aged with only sun-dried sea salt added. No nitrates, nitrites or substitutes.
Then, we move to our four salame from Molinari:
Italian dry salame: Finely minced, dry-cured pork
Hot salame: spicy, Calabrese style all-pork dry salame
Sopressata: All-pork salame with Burgundy wine, dry cured
Finocchiona: All-pork salame with whole fennel seed, dry cured
and another salame treat from D'Artagnan:
Dry-Cured Saucisson Sec (dry-cured salame) Using an authentic French recipe, this dry-cured pork salami features a peppery taste and works beautifully in a classic picnic spread. Or pair it simply with a selection of cheeses and a robust red wine for a warming pre-dinner snack. Sliced thin and prettily laid out with a dish of salted olive oil, a few slices of fromage, and several hunks of baguette, this salame will not disappoint!
Over to Spain for a little Jamon:
Mangalica Air-Cured Spanish ham: Simply the best - Mangalica pigs raised on pastures in the Hungarian steppe. This ham is health food! High in Omega-3 fatty acids and natural antioxidants, low in cholesterol. Naturally air-cured for 2 to 3.5 years in Spain by 4th generation mater ham makers.
Iberico - Made from the indigenous Black Iberian pig, which is raised in pastures and oak groves in southern Spain. Its acorn diet results in a fat that contains monounsaturated fatty acids associated with balancing cholesterol. Naturally air-cured in Spain for 2 years.
Serrano - Vegetarian feed with no hormones or antibiotics; dry cured for a minimum of 18 months with Mediterreanean sea salt - no nitrates or nitrites. Naturally air-cured in Spain for 2 years.
How about a little duck?
D'Artagnan Smoked Magret Duck Breast: All-natural smoked Magret is made from Moulard duck breast-the cross-breed of Muscovy and Pekin ducks raised to produce foie gras, which also boasts a deeply flavorful meat. It's authentic smoky taste comes from the traditional slow cooking method, using real hardwood hickory chips-no artificial flavors or liquid smoke shortcuts here!
D'Artagnan's Duck Leg Confit: Meaty, succulent moulard duck legs, slowly stewed with herbs and spices to create a delicious Duck Leg Confit, also known as "preserved" duck leg or confit de canard.
100% corn-fed Grade A Duck Foie Gras slices: Just season, sear, and serve!
Medallion of Duck Foie Gras with Black Truffles: D'Artagnan's award-winning treat is as sinfully rich and smooth as it is easy-to-enjoy.
Pâtés and Mousses
Mousse Truffee: This silky mousse made from organic chicken and turkey livers, port wine and studded with black truffles is a foodie favorite thanks to its heady truffle aroma and dreamy texture. It is perfect for charcuterie plates and last-minute entertaining.
Peppercorn Mousse: Cracked black peppercorns add a crunchy kick to this silky mousse made with free-range, organic chicken and turkey livers. It makes a delicious, quick canapé and is a luxurious addition to any charcuterie platter.
Pâté de Campagne: This rustic, herbaceous Pâté de Campagne is an ideal match for charcuterie plates, light dinners, or a glass of Burgundy.
Pheasant Terrine Herbette: This hearty, French-style pâté features D'Artagnan's custom blend of pheasant, all-natural pork, fennel and pastis, an anise-flavored French liqueur. Savor this terrine sliced on lightly-toasted, sliced baguette with grainy mustard and cornichons.