Sweet Pancetta 8oz & Herb Pancetta 8oz
Aux Délices des Bois Pancetta reinvents the traditional recipes, with subtle notes of juniper berry and bay leaf. Our artisanal production takes the slow food route by curing and finishing by hand without adding artificial nitrates. The pancetta is rolled, dry-cured, rubbed generously with cracked black pepper, and tied with hemp twine. Sandwich a sliver between slices of smoked scamorza, shaved parmesan, or creamy mozzarella; add to charcuterie or antipasti plate.
Although the pancetta can be enjoyed as you would a prosciutto or ham, it makes a terrific start to any sauté dish. Use as the fat for chowders, pasta sauces, warm winter greens salads, chicken or beef stews, and omelets. Aux Délices des Bois Herb Pancetta brings another flavor dimension to sweet pancetta. Herb Pancetta is rolled, dry-cured, rubbed generously with fistfuls of aromatic and earthy spices, and tied with hemp twine. Roll the flavors over the tongue, in a sandwich, as a salad component, or in a sauce. Pancetta yields succulent layers of fat and meat rubbed with Provençal herbs. (2011 sofi Silver Finalist)
Ingredients: Pork Belly, Sugar, Sea Salt, Spices, Celery Extract, rolled in bay leaves & rosemary.
Hot Sopressata 6oz & Sweet Sopressata 6oz
Aux Délices des Bois Sopressata is also known as saucisson sec, which in our French genes means “the best”. This everyday sausage is punctuated with cracked black peppercorns, which bring out the best in our pork. Eat this with a gamey goat cheese, some cornichons, and the proverbial crusty baguette.
Aux Délices des Bois Hot Sopressata updates Sopressata with a hefty but pleasant kick. Heat notes of cayenne and Calabrian chile are balanced by a sweet touch of wild fennel seed. This sausage will not knock your socks off; it has a long slow finish that leaves the smile on your face. This is a good sub for Chorizo – use it to flavor messy Sunday omelets, yee-haw tacos and burritos, and zesty sandwiches.
Ingredients: Pork, Sea Salt, Dextrose, Spices, Paprika, Celery Extract, Lactic Acid Starter Culture.
Fennel salami 6oz
Aux Délices des Bois Uncured Fennel Salami beats out Cincinnati with its own 3-Way profile. Rosy, robust, and licorice-ey, fennel sausage blends fennel seed, fennel powder, and fennel pollen into the meat. We just gobble this up on its own, but think about recipes where a hint of fennel is called for. Bouillabaisse, Portuguese clam and sausage pasta, salad with crisp apple.
Ingredients: Pork, Sea Salt, Fennel, Dextrose, Spices, Celery Extract, Lactic Acid Starter Culture.
Aux Délices des Bois Toscano is one of Tuscany’s slow-food gifts to the world. Garlic takes its rightful place in this rustic, coarsely ground, sweet pork sausage. Toscano is particularly mouth-feely and offers terrific wine and cheese pairing possibilities. Toss generous chunks of Toscano into risotto, gnocchi, and scrambled eggs. Slice and serve with raclette or fondue. Make a 2-euro French baguette sandwich with a schmeer of Aux Délices des Bois White Truffle Butter.
Aux Délices des Bois Chorizo rolls on the tongue the way Spanish does off a Madrileno’s. It’s cheeky, ruddy, chunky, and so true to its provenance. With a punch of Spanish smoked paprika and a rustic texture, our chorizo pleases without overwhelming the palate. If you can save enough to cook with, use it to replace the spices in anything: paella, risotto, western omelets, tapas, hash browns.
Ingredients: Pork, Sea Salt, Chipotle Paste (Chipotle, Olive Oil, Vinegar), Dextrose, Celery Extract, Lactic Acid Starter Culture.
Genoa salami 6oz
Aux Délices des Bois Genoa is a crowd pleaser. Unlike industrial salamis, it is made with finely ground, 100% pure pork. (no fingernails, honest!). Hints of coriander and black pepper round out Genoa’s mild flavor. Large, supple slices make it ideal for sandwiches. Fold it in quarters for an antipasti platter, pile onto a wrap or burrito, scatter julienned into a bitter greens salad, wrap around a chunk of loud, can-you taste-me-now cheese such as feta or smoked gouda.
Aux Délices des Bois Cacciatorini ‘s wishbone shape and compact form makes it the perfect pick-me-up for backpacking, skiing, and train or air travel. Its intensely porky flavor delivers quick, tasty fuel to the hungry hiker. Lop off a coin of cacciatorini with the Swiss Army knife, spear a hunk of baguette, and call it a meal. Leftover bits add toothsome flavor to potato gratin, calzone, and tomato sauce.
Black Truffles Butter 3oz
With hints of chocolate, this earthy black truffle butter delivers its most volatile notes when slipped into hot foods at the last moment. Its all-time best use (for carnivores) is on steak. Drop a dollop on steak as it’s pulled off the fire, wrap in foil for 10 minutes, and enjoy. The Black can be lavished over the skin of roasted chicken or turkey, as featured in Gourmet Magazine in their Thanksgiving 2008 feature. Layer it with potatoes, whip into potato, yam, or cauliflower puree. Top a creamy soup with a pat, stir it into a pan juices for a heady sauce, and melt on scrambled eggs and omelets.
Black Truffle Butter is a 2008 GOLD Sofi Award Winner for Outstanding New Product
White Truffles Butter 3oz
White truffle butter stands alone; it does not need a sauce to release its garlicky, pungent powerhouse. It is best tossed with still-dripping hot pasta or just-finished risotto. White butter transforms plain fish, and pushes veggies like asparagus, green beans, and artichokes front and center on the table.
Ingredients include fresh-churned Wisconsin butter and high quality truffles. No soy sauce is used, a plus for those concerned by allergies. Truffle pieces are in plain view, so customers can see what they are getting.
Herbs Bacon 10oz
When industrial bacon gets brittle and boring, join the hordes of Aux Délices des Bois Herbes de Provence Bacon devotees. Slow aged but no slouch, this award winner is rubbed generously with fistfuls of delightful Provence style herbs such as thyme and rosemary. Give your Spaghetti Carbonara an edge; bake into tomato tart or juicy stuffed tomatoes; toss with homemade croutons. The herbs stay on the bacon and perfume the cooking fat, so you can skip the herbs when beginning a soup or sauté.
Country Style Bacon 10oz
Aux Délices des Bois Country Farmhouse Bacon works its way into any meal you can think of. It has honest hardwood smoke, presents a feel-good thick slice and offers a delicious balance of fat and meat. The meat is slow-aged the old fashioned way, so enjoy it barely cooked. Of course you can go the egg route, but consider all the other possibilities. Even Real Men will dive for a hefty BLT or a bacon-studded quiche. Wrap around scallops, tear into bread salad, toss with farfalle or couscous.
Duck Fat 7oz
Give guests more than grill marks this BBQ season -- crispy zucchini slices, full-bodied marinades, and elegant, rounded flavor.
Sofi Award Winning Aux Délices des Bois Natural Duck Fat performs under higher heat than all other fats, giving a glossy, crisp sheen to potatoes, vegetables, and mushrooms. It’s got a great anti-cholesterol profile (lower % of monounsaturated fats), is versatile (sauté, fry, bake), and has a long shelf life.
•Richly flavored, gives food deep golden color
•Add a healthy gloss and crispy texture to sautéed potatoes, roasted mushrooms, veggies, and beans
•High smoking point makes it ideal for high-heat cooking and deep frying
•Substitute for other fats such as butter, vegetable or nut oils, lard
•Higher percentage of mono-unsaturated fat than olive oil
•Soup base, chicken rub, even breakfast toast
•Lighten up pastry dough; use instead of lard or butter for airy, light results
•Confit your summer garden surplus
•Use as solid for baking, liquid to swab the grill, make vinaigrette, marinate
•Recycle – strain after use and store for next time