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Sweet Sriracha Uncured Bacon Jerky

December 26, 2014 in What's New

With such an abrasive name, you’d think that “jerky” would be one of those lonely foods—pushed around on plates like peas, or left to spoil in the back of pantries. No sir! Jerky has proven historically to be far from contemptible—having been enjoyed by pre-historic Peruvian farmers, and modern-day earth-orbiting astronauts, alike. (Incidentally, it would take a long time to spoil in the back of your pantry.) For those who have somehow never...

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Picholine Olives

December 24, 2014 in What's New

These French-born olives boast je ne sais quoi. Bronzy-green and distinctly torpedo-shaped, Picholine [Pee-show-leen] are mildly fruity, nutty and firm, with a snappy, clean finish. They are perfect for snacking (especially when paired with sharp cheese) and are famously found cradled in the “v” of a martini glass. Fans of these pedigreed olives, we’ve struggled to find a supply of Picholines with a price that makes sense. Typically grown in...

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The Original Mortadella with Pistachio Nuts

December 22, 2014 in What's New

Before you got your bologna from the grocery store deli aisle, you got it from the Compagnia del Salaroli—a brotherhood of cold cut makers in the Emilia Romagna region of Italy who were practiced in the art of preserving meats and cheeses. We’re talking way before—like the thirteenth century. They developed the first recipe for Mortadella, which is very similar to the recipe still used today in the region. We think Trader Giotto’s The Original Mortadella with Pistachio Nuts would make those first salumiere very...

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