Found 46 product(s) for Meats & Smoked Salmon (21-40 of 46)
Meats & Smoked Salmon
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Sausage & Kielbasa
French Saucisse de Toulouse-Cassoulet 1-1.2 lb. Saucisse de Toulouse - Cassoulet - 1-1.2 lb/454-545. USA. All Natural:? No MSG.? No preservatives.? No artificial ingredients. Ingredients: Pork, onions, white wine, salt, pepper, spices, natural pork casing. Keep frozen.
Price: $21.50
French Saucisse Pork and Duck Sausage w/Fig 1-1.2 lb. Saucisse Pork and Duck - sausage with fig and brandy - 1-1.2 lb/454-545 gr. USA. Ingredients: Pork meat, duck meat, water, figs, brandy, fresh garlic, fresh onions, salt, pepper, fresh parsley, spices natural pork casing.
Price: $26.60
Italian 'Salamette Secchi' Hot Sausage 6 lb. Salamette Secchi Hot Italian Sausage - 6 lb/3 kg by Molinari, USA. Calabrese style salami, all pork salami spiced with cracked chili's and cayenne pepper, stuffed into a natural casing. P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
Price: $128.40
Italian 'Sopressata' Sausage 4 lb. Italian 'Sopressata' Sausage - 4 lb/1.8 kg by Molinari, USA. All pork salami with burgundy wine, dry cured. This sausage is a name that has meant excellence in Italian salame and sausage for over ninety years. Founded in 1896, this brand has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
Price: $92.40
Italian 'Toscano Picante' Sausage 5 lb. Italian 'Toscano Picante' Sausage - 5 lb/2 kg USA. A tangy pork and beef salami, coarsley chopped with traditional flavour and shape. This is a brand name that has meant excellence in Italian salami and sausage for over ninety years.This salami has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Great for a gourmet salami gift.
Price: $112.40
Italian Coppa Dry Hot Sausage 2.2 lb. Coppa Dry Italian Sausage - 2-2.2 lb/1 kg by Molinari, USA. Dry cured pork shoulder superbly seasoned; revals proscuitto in flavor. This name that has meant excellence in Italian salame and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
Price: $65.90
Italian Coppa Dry Mild Sausage 2.2 lb. Coppa Dry Italian Sausage - 2-2.2 lb/1 kg by Molinari, USA. Dry cured pork shoulder superbly seasoned; revals proscuitto in flavor. This name that has meant excellence in Italian salame and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
Price: $65.90
Italian Finocchiona Sausage 3 lb. Italian Sausage Finocchiona - 3 lb/1.36 kg, USA. All pork salami, spiced with whole fennel seed and dry cured. This brand is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, it has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Great for Italian food gifts.
Price: $67.40
Italian Pepperoni Sausage 10 oz. Italian 'Pepperoni' Dry Sausage - 10" - 10 oz/280 gr by Molinari, USA. Pepperoni - coarse chopped pork and beef, lean conmination. Dried with a spicy hot flavor, good for pizza or just to snack. 10 inch casings. Great for the Molinari's sausage gifts.
Price: $10.20
Merquez Sausage 1 lb. Merguez Sausage - Lamb & Beef. Product of USA. Ingredients: Lamb, beef, water, paprika, salt, olive oil, spices, garlic, pepper, natural lamb casing. Great for a French gourmet sausage gift.
Price: $23.10
Meats & Smoked Salmon
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Smoked Salmon
Norwegian Gravadlax Marinated Salmon Pre-Sliced 2.2 lb. Marinating (graving) of salmon is an old scandinavian specialty. The salmon fillets are covered with a mixture of salt, sugar, pepper and dill for 3 days. The fillets are turned several times during the process. Gravadlax is also called marinated salmon due to this process. All chefs have their own recipe for making gravadlax. Gravadlax becomes ever more popular, as a starter, as a main course or on the buffet. It takes time to make your own gravadlax, and the shelf life is very short. The product is also sensitive to microbacteriological contamination, as it is eaten almost in rare condition. Our imported gravadlax is produced under the strictest hygienic conditions in smokehouses at Osteroy Island. Ingredients: Fjord Salmon, dill, salt, sugar, black peppercorns. Mustard & dill sauce: Mustard (Mustard seed, vinegar, sugar, salt, spices), vegetable oil, cream, mayonnaise, sugar, wine vinegar, dill, salt, black pepper.
Price: $60.50
Norwegian Gravadlax Salmon Pre-Sliced Kosher 8 oz. Marinating (graving) of salmon is an old scandinavian specialty. The salmon fillets are covered with a mixture of salt, sugar, pepper and dill for 3 days. The fillets are turned several times during the process. Gravadlax is also called marinated salmon due to this process. All chefs have their own recipe for making gravadlax. Gravadlax becomes ever more popular, as a starter, as a main course or on the buffet. It takes time to make your own gravadlax, and the shelf life is very short. The product is also sensitive to microbacteriological contamination, as it is eaten almost in rare condition. Our imported gravadlax is produced under the strictest hygienic conditions in smokehouses at Osteroy Island. Ingredients: Fjord Salmon, dill, salt, sugar, black peppercorns. Mustard & dill sauce: Mustard (Mustard seed, vinegar, sugar, salt, spices), vegetable oil, cream, mayonnaise, sugar, wine vinegar, dill, salt, black pepper.
Price: $18.20
Norwegian Smoked Salmon Fillet Imperial Cut 3.5-5 oz. Smoked Salmon Fillet Imperial Cut. Specially from Norway. Imperial cut salmon is smoked in oak wood, as a result acquiring an exquisite taste. This select cut is taken from the finest part of the fish. The skin in fully removed so you can enjoy each ounce of this delicacy. Keep frozen.
Price: $22.50
Norwegian Smoked Salmon Fillet Imperial Cut 7-10 oz. Smoked Salmon Fillet Imperial Cut. Specially from Norway. Imperial cut salmon is smoked in oak wood, as a result acquiring an exquisite taste. This select cut is taken from the finest part of the fish. The skin in fully removed so you can enjoy each ounce of this delicacy. Keep frozen.
Price: $45.00
Norwegian Smoked Salmon Non Sliced-Kosher 2-4 lb. Smoked Salmon Kosher - non sliced - 2-4 lb/0.9-1.8 kg . From Norway. Dried, cured with salt and sugar. The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand. Keep frozen
Price: $109.70
Norwegian Smoked Salmon Pre-Sliced 8 oz. Smoked Salmon from Norway. These generously trimmed fillets are cured with a mixture of sugar and salt applied by hand. Keep frozen. Great for Norwegian salmon gifts.
Price: $20.00
Norwegian Smoked Salmon Pre-Sliced Kosher 1 lb. Smoked Salmon, Kosher, from Norway - pre-sliced. Dried, cured with salt and sugar using a cold smoking process over oak wood chips. Keep this product frozen. Great for Norwegian salmon gifts.
Price: $33.80
Norwegian Smoked Salmon Pre-Sliced Kosher 2.2 lb. Smoked Salmon, Kosher, from Norway - pre-sliced. Dried, cured with salt and sugar using a cold smoking process over oak wood chips. Keep this product frozen. Great for Norwegian salmon gifts.
Price: $76.20
Norwegian Smoked Salmon Pre-Sliced-Kosher 2-2.5 lb. Smoked Salmon Kosher - pre-sliced - 2-2.5 lb/0.9-1.2 kg, Norway. The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand. Keep this product frozen.
Price: $59.00
Scottish Gravadlax Salmon Hand Sliced 16 oz. Smoked Salmon Gravadlax Marinated - hand sliced. From Scotland. Ingredients: Salmon, dill, salt, sugar, black peppercorns. Mustard & dill sauce: Mustard (Mustard seed, vinegar, sugar, salt, spices), vegetable oil, cream, mayonnaise, sugar, wine vinegar, dill, salt, black pepper. Marinating (graving) of salmon is an old scandinavian specialty. The salmon fillets are covered with a mixture of salt, sugar, pepper and dill for 3 days. The fillets are turned several times during the process.
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