No artificial additives, ever.
Transatlantic Foods’ production methods were passed down from Italian pork stores that were established long ago by Italian immigrants in east coast cities like New York, Boston, and Philly. Their new twists on tradition stay firmly rooted in the past. They hand-select pork from family-owned farms that practice humane treatment of animals, do not use hormones or antibiotics, and provide a vegetarian diet. The meats are all natural; the wood used to smoke the bacon is untreated; the fermentation begins with their own mold recipe; even the hemp used to tie the pancetta and sausages comes straight from nature.
Farmhouse Country Artisinal Uncured Bacon, 10 oz
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.
Ingredients: Pork, Salt, Brown Sugar, Celery Powder, Sea Salt
White Truffle Butter, 8 oz
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.
Ingredients: Butter, mushrooms, salt, natural flavors, white truffle
Black Truffle Butter, 8 oz
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!
Ingredients: Butter, Black Truffle, Black Truffle oil (sunflower), Salt, Truffle Juice, Natural Flavorings
Steven Raichlen Grilling Butters Herbs Log, 3.5 oz
Fines Herbes Butter with Meyer Lemon
Melt a dollop on grill marked veggies, fish and shrimp. Lather a pat on burger buns, Texas toast and grilled fruit. Garnish smoked barbecued oysters, clams and mussels.
Ingredients: Butter, parsley, chives, tarragon, thyme, olive oil, lemon, salt, garlic, spices.
Allergen: Contains milk
Steven Raichlen Grilling Butters BBQ, 3.5 oz
Smoky Barbecue Butter
Rub a round on grilled pork chops, skewered shrimp and squid. Stuff chicken breasts and flank steaks. Top sweet potato and veggie burger.
Ingredients: butter, spices, sea salt, brown sugar, garlic, onion, natural smoke.
Allergens: Contains milk and soy.
Pepperoni, 8 oz
Aux Délices des Bois Pepperoni dials down the heat in favor of rich flavor. A spot of cayenne produces a deep red color. It is made of 100% pure pork (unlike what we all grew up with), with notes of sweet anise. The obvious choice for pizza, it is generously-sized and soft rather than stiff. Toss it on a pizza, roll it around a crunchy bread stick, spear it on a shrimp brochette, tuck it into calzone.
Ingredients: Pork, Sea Salt, Spices, Dextrose, Celery Extract, Lactic Acid Starter Culture
Cacciatorini Double Sausages, 8-10 oz.
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.
Ingredients: Pork, Sea Salt, Wine, Spices, Garlic, Dextrose, Celery Extract, Lactic Acid Starter Culture
Southwestern Style Artisinal Uncured Bacon, 10 oz
Need a kick in the morning? Taste buds need a tuneup? You’ll want to lick the spices off this natural bacon, imbued with kick-ass south of the border “red” notes. The hand-rubbed mixture packs just enough heat to titillate but not scorch tender taste buds. But hold back on the licking – Southwest Kick’s luscious fat and porky lean bring way too much to the fiesta. This is the bacon that thinks it’s a ham, as in thick, meaty slices of all natural goodness. Sizzle the bacon just until the fat is translucent, and tuck into it with a fork and knife. Done with avocado, bacon, lettuce, and tomato sandwiches? Perk up huevos rancheros; put a spin on buffalo chicken wings; wrap shrimp before grilling it; use as a stand-in for the spices in chili or tortilla soup.
Southwest Kick bacon, along with the other three styles of Aux Délices des Bois bacons, come from hand selected pork bellies. Pork is humanely raised, using no antibiotics or hormones. Bellies are hand rubbed and cure using only natural nitrates, ie celery powder. (Labels read Uncured, as specified by the USDA, to indicate that only naturally occurring nitrates are used.*) It is thick-sliced by hand and packed in resealable bags. With a nod to the environment (and to assuage our guilt at using plastic), we minimize packaging materials.
USDA statement required on all our bacon packaging: No nitrates or nitrites added except those naturally occurring in celery powder and sea salt. Ingredients: Pork, Water, Salt, Brown Sugar, Celery Powder, Sea Salt, Lactic Acid Starter Culture. Rubbed with Southwestern Spices.
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