Winter Black Truffles Puree – 0.9 oz/25 gr. Italy. Ingredients: Italian black truffles (Tuber Melanosporum Vitt.), peanut oil, salt. After opening use within 1 week.
( Product Information and Prices Stored: Apr 16, 2010 01:22:39 )
Air Dried Beef Bresaola – sliced – 0.22-0.3 lb/100-130 gr. Product of USA. Also known as Bunderfleish in Switzerland. It is the most famous meat specialty. Despite all its nutritional benefits, the traditional Bresaola is well known as a delicatessen item. Bresaola is salted and air dried meat, made from the tenderloin or fillet. It has a very dark red color, and is simply eaten sliced thinly, with olive oil, lemon juice and black pepper.
( Product Information and Prices Stored: Apr 14, 2010 23:20:09 )
Our delicate Keta Salmon caviar is highly prized by caviar lovers around the world. Keta Salmon (Oncorhynchus Keta) Caviar is from the select roe of the Keta Salmon, which has very large eggs with a color that can range from bright red to brilliant orange. It is a traditional Russian delicacy. The “Malossol” process uses gourmet sea salt and results in a milder flavor and lower salt content than common alternatives. Shelf life 2 weeks refrigerated (ideally at 28 to 32 degrees), and may be stored in the freezer up to 6 months. Our 1, 2, and 4 ounce selections come in glass jars. Our 1.75 and 5.5 ounce selections come in attractive crystal glass jars, perfect for gift giving. All other sizes come in elegant traditional tins. Labeling may vary slightly. JustCaviar also carries Alaskan and Canadian Salmon caviar.
( Product Information and Prices Stored: Apr 13, 2010 22:23:44 )
The cherished Iranian Ossetra (Acipenser persicus) has a strong and nutty flavor, medium sized pearls that are light to dark brown in color, this Ossetra caviar is produced By Iranian Ossetra sturgeon whose habitat is south of the Caspian Sea where the cool clean waters provide a Caviar without equal. This caviar is highly prized and sought after by gourmets around the world for its delicate taste and aroma.
( Product Information and Prices Stored: Apr 12, 2010 16:26:54 )
Sevruga 000 Caviar ‘Malossol’ – Iranian Caviar – 9 oz/257 gr from the Caspian Sea. Flavor: Distinguished smooth, buttery flavor and sweet sea-spray. Aromatic and and savory taste, intense sea tang. Size: Medium pearly grains Color: Slate gray to black Appearance: Clear, glossy Product is perishable MUST be shipped via FedEx Priority Overnight
( Product Information and Prices Stored: Apr 11, 2010 06:23:43 )
American Bowfin caviar has a mildly tangy flavor. Size: Small pearly grains. Color: Brownish to jet-black. Appearance: Glossy.
( Product Information and Prices Stored: Apr 10, 2010 01:20:11 )
Aged Balsamic Vinegar of Modena Cubica – 50 years old – 3.5 oz bottle by Vill’Antica, Italy. This unique and traditional balsamic vinegar of Modena – Aceto Balsamico di Modena – is made from the “must” (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These “musts” cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some “mother” of vinegar can be added. (”Mother” is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid – vinegar). It is then aged in barrels of different woods – first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Modena balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with premium Modena balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. 6% acidity.
( Product Information and Prices Stored: Apr 08, 2010 21:20:06 )
Sevruga Caviar ‘Malossol’ – crystal gift jar – 1.75 oz/50 gr, Caspian Russian. Flavor: Distinguished smooth, buttery flavor. Aromatic and savory taste, appreciated for its keen yet warm and iodized taste. Size: Small pearly grained. Color: Slate gray to black Appearance: Clear, glossy. Product is perishable MUST be shipped via FedEx Priority Overnight
( Product Information and Prices Stored: Apr 07, 2010 14:20:06 )
Whole Roasted Chestnuts from Sabaton, France. Marrons Entiers, The most traditional use of chestnuts is roasted whole, with the shell and peel. Before eating, remove the outer shell and inner bitter tasting skin to obtain the edible kernel. Although chestnuts can be eaten raw after peeling they are usually cooked in some way. 6.4 oz in Jar.
( Product Information and Prices Stored: Apr 06, 2010 11:22:10 )
Fresh Siberian Farmed Ossetra from Uruguay: This Osetra caviar has a unique clean, crisp, “nutty” flavor with dark to light brown large grains. Cultured by Russian scientists in Uruguay’s Rio Negro, the Siberian sturgeon (Baerii) has a unique flavor from traditional salting methods not used in the United States. Further, the artisan attention to detail ensures every original tin is packed with exceptional care. It is experience Latin America’s unique malossol caviar.
( Product Information and Prices Stored: Apr 04, 2010 23:21:57 )
