International Meats and Seafood - Paris Gourmet Product List

The Specialty Food Supplier
International Meats
and Seafood
8.2015
CAT170
1-800-727-8791
www.parisgourmet.com
The Art of Prosciutto di Parma
There are four ingredients necessary to make Prosciutto di Parma: Italian pigs, salt, air and time! The following
ingredients ARE NOT USED TO CURE PROSCIUTTO: sugar, spices, smoke, water, nitrates, nor any of the dubious substances often associated with modern ham production.
Prosciutto di Parma
• The largest producing region of Italy is Parmigiano.
• Approximately 4 million pigs are used annually to produce Prosciutto di Parma, which is about 1/3 of the pigs
in Italy.
• The ham is made only from the rear haunches of the pig. In order to obtain the right amount of muscle and fat,
Italian farmers created a crossbreed from the landrace and the large white pigs.
• By law, the pigs must spend at least the last 4 months of their lives in North Central Italy, feeding on maize,
barley, cereals and whey from Parmigiano.
• The pigs mature to at least nine months and must weigh between 340 to 420 pounds.
Curing Process
• Salting is the first step of the curing process. Coarse sea salt (Ligurian and Tuscan coasts) is massaged into the
meat, which is then refrigerated for seven days.
• The residual salt is removed and the meat gets a second coating, which is left on for another 15-18 days.
• During the time of the second salting, the most crucial aspect is to control the penetration of salt, by making
daily adjustments in temperature and humidity. With high humidity, more salt is absorbed; with low humidity,
less salt is absorbed. Temperature control is key. Too much salt absorption is not good. Over salting may result
in a tough and salty prosciutto.
• A perfectly cured prosciutto will be tender, rosy in color and have a buttery flavor. When the hams continue
“their rest” for 2 months, still in refrigerated rooms, the meat is dull brown but will return to its original rosy
color in its final days of curing.
• The next step after the 2 month rest, is “cleaning and trimming” which involves washing the hams to remove
excess salt, then beating them with wooden mallets to soften the edges, The hams are then hung to dry for 3-6
days.
• Next is air-drying which occurs for a 4 month period of time.
• At the end of the 4 month drying period, the salt has finished permeating the ham and drying and hardening
seal its surface. The hams pick up the scents of the moist Eastern countryside air; a mixture of orchards, wheat
fields, hay bales, vineyards, and farms permeate the meat.
• In the 7th month, the hams are covered with lard, which retains the moisture and seals in the flavor. It is during
this time that the prosciutto acquires a beautiful rosy color.
• Next, the consortium inspectors perform their test. Using a sliver of bone to perform the puncture test. The
ham is pierced at five crucial points; each place gives off
a different scent. If the ham doesn’t smell perfect, it is
rejected on the spot. Of the 8 million hams produced
annually in Parma, about 700,000 of them fail inspection.
Those that pass are branded with the crown; those that
don’t are sold as less expensive, less prestigious hams.
• In total, the hams are hung to dry for at least 300 days,
which is the legal minimum. To satisfy the USDA regulations, those hams destined for the U.S. market are cured
an additional 100 days. These extra days add a richness
of flavor to the prosciutto.
Prosciutto di Parma
Item #
Description
Unit Size / Case Count
BER101
Prosciutto di Parma - Il Numero Uno
15 lb / 1
Prosciutto San Daniele
The word Prosciutto is derived from the Latin word, perexuctus, which means, “to deprive of all liquid”.
Prosciutto San Danielle is an uncooked aged ham that has been cured in the northeastern region of San Danielle
del Friuli in the Provence of Udine for centuries. The livestock comes exclusively from ten regions in central
north Italy (46% from Lombardy alone). The hogs are bred only on approved farms, and the DOP certification
sets out stringent norms regarding the genetic make-up of the animals and precise rules for their feeding. Prosciutto San Danielle is known for its reddish-pink color, creamy smooth texture, and salty, sweet flavor and
unmistakable aftertaste. The salty yet sweet flavor and velvety texture that characterizes Prosciutto San Danielle
hams is the result of the drying process that dates back to the second century when some types of prosciutto were
cured through the application of salt, exposure to sunlight and aging. While the ingredients and conditions that go into the production of proscuitto San Danielle are identical to other
types of Prosciutto, it is the unique climatic conditions of the Friuli region, with its higher altitudes and dried air,
that give the San Danielle it’s unique flavor and texture. Also distinguishing Prosciutto San Danielle from other
types of Prosciutto is the fact that it is cured with the bottom part of the leg bone in, giving it a more rustic look
and a guitar like shape.
Though you can use Prosciutto San Danielle
in any recipe that calls for Di Parma, it is
not recommended for cooking because it will
alter its delicate flavors. It is best served in its
simplest state; raw. It can be served on crusty
bread, with salad greens, to compliment a sweet
cow’s milk cheese or with wedges of cantaloupe
or fresh figs to balance out the saltiness. Avoid
pairing it with other powerfully flavored foods
so that none of its delicate flavor is lost. It is
a great accompaniment to dry, but not too
aromatic, white wine.
Casa Diva
Item #
Description
Unit Size / Case Count
ME1004
Prosciutto di San Daniele
15 lb / 1
Speck Alto Adige - Italian Ham
Speck is a type of bacon from the South Tyrol region of Italy. Made by Recla, a well respected producer since
1919, this meat is rubbed with a mix of spices that is a well kept family secret. Basically it is a mix of rock salt,
sea salt, pickling salt, pepper, juniper berries, various herbs and a hint of allspice. Two weeks of dry curing is
the first stage in preserving the meat. The speck is then lightly cold-smoked over beechwood chip, producing its
signature flavor. The individual pieces of speck are then stacked carefully for maturing in aging cellars, where
the product loses about 40% of its weight in the slow drying process. This maturing is important for the bacon to
become truly tender. Unlike American bacon, this type of bacon does not require any additional cooking - simply
bring it to room temperature and slice it. Serve it with or without its spicy crust.
Item #
Description
Unit Size / Case Count
ME1010
Speck Ham - Brand: Alto Adige (Italy)
4.5 lb / 1
Iberico - Ham
Jamón
Iberico
de
Bellota,
is the pride of Spain - - like Beluga cavier or Kobe beef,
“Jamon Iberico de Bellota” is the ultimate of its kind.
This unique Spanish ham is made with Cerdo Iberico, a
breed of pig
indigenous to the Iberian Peninsula which feast upon
acorns, or “bellota.” Allowed to freely roam ( free
range) on the oak forests (called la dehesa) along the
border of Spain and Portugal. The Iberico pig commonly known as “pata negra” (or black hoof), is the direct
descendant of wild boars who lived long ago across the
Mediteranean world. Through history, other countries
were breeding and selecting pig races with a different
proporation between fat and meat, until the Iberico pig
completely disappeared from the rest of Europe, being
found only within some areas of the Iberian Peninsula.
These pigs produce Jamones that are marbled with rich
golden fat infused with the flavor of acorns. Sliced
paper thin off the bone, it glistens at room temperature
and provides an inimitable rich nutty flavor and tender
texture. It is aged a minimum of 2 years to cure. The
ham is available with bone in and out.
Jamón
Serrano,
or Sierra (mountain) ham, is a dry-cured
Spanish ham traditionally served raw in very thin
slices. This country ham is a national treasure enjoyed in Spain by all walks of life.You find jamones
wherever you look-hanging in stores, bars, and even
private homes.
Jamon Serrano is a dry cured ham that is
produced in Spain. Unlike other European dry cured
hams, Jamon Serrano is cured in
special drying rooms replicating the
temperature and humidity of all four seasons, winter,
spring, summer, and fall. This
process results in lower moisture content in the
finished product (versus an Italian dry cured ham)
with a sweet flavor. Our Revilla Brand is aged for a
minimum of 15 months to insure a sweeter product.
Whether you serve this product alone, with fresh
fruit or as an ingredient in your favorite dish you will
never forget its unmistakable taste.
Item #
Description
Unit Size / Case Count
ME1023
ME1024
IDE009
FERMIN Jamon Iberico - Bone in
FERMIN Jamon Iberico - Bone out
REVILLA Jamon Serrano - Bone out
18 lb / 1
9 lb / 1
13 lb / 1
French Ham
France’s # 1 Ham
Rated the 1# ham in France. The
exceptional quality and character of these
Hams are the result of the time-honored
French culinary art perfected through
three generations of the Madrange family.
A tradition since 1924.
A traditional French blend of spices is added to the brine stage which is cured in the classic “barattage” method
meaning - the meat is lacerated and tumbled in a stainless steel drum for 10 hours as it cures and tenderizes. It
is never injected with water. The skin is placed on the hams and then slowly steam baked for 10 hours. After the
ham is cooked, it is aged for 2 weeks under refrigeration.
•
Whole fresh pork leg
NEVER FROZEN
•
Hams are made from select cuts hand-formed
NEVER PROCESSED
•
Classic Barattage
NEVER INJECTED WITH WATER
•
Steam baked for 10 hours
Item #
Description
Unit Size / Case Count
ME1030
RUBAN BLEU Ham
This is Madrange’s premium ham. Well-marbled composed of
3 best muscles. Le Ruban Bleu is known for its nutty-hazelnut
flavor.
16.5 lb / 1
ME1031
JAMBON DE PARIS Ham
Made from the whole leg. The classic, “Jambon de Paris” Parisian Ham.
6 lb / 2
Virginia Ham
Edwards - Producers of Genuine Virginia Hams , Hickory
Smoked Bacon & Sausage of the third generation of
cure-masters in the Edwards family.
Paris Gourmet is proud to offer the award-winning hams, bacon and sausage. Since 1926, fresh and natural
ingredients, thorough attention to detail and expertise in the art of curing and smoking have consistently resulted
in a full-flavored product of exceptional taste and tenderness.
Item #
Description
Unit Size / Case Count
ME2000
SURRYANO HAM BONELESS
7-9 lb / 1
From pasture-raised Berkshire pork for ideal marbling. No antibiotics or added hormones. Aged 13+ months.
ME2001
COUNTRY HAM BONELESS (cooked)
Boneless, fully cooked, top-selling food service ham. Aged
minimum 3 months.
6 lb / 2.25
Item #
Description
Unit Size / Case Count
ME2002
SURRY FARMS BERSHIRE BACON - HALF SLAB
From pasture raised Bershire pork under 100% Certified Humane conditions. No antibiotics or added hormones. Cured by
hand with natural ingredients.
4 lb / 1
ME2003
EDWARDS BACON - WHOLE SLAB
10 lb / 2
ME2006
SURRY FARMS SMOKED SAUSAGE 4”
Unique spice blend with real sage. Excellent particle definition.
Natural casings.
5 lb / 4
ME2016
SURRY FARMS SMOKED SAUSAGE 4” (retail pack)
Available by pre-order only.
12 oz / 8
ME2005
SURRY FARMS JOWCIALE
Guanciale (gwan-chalie) is an Italian bacon made from the meat
of hogs jowls and is a sought-after delicacy in central Italy. At
Surry Farms, they call the hog jowl cut Jowciale (jauwl-chalie).
Made from pasture raised, antibiotic-free Berkshire Breed pork.
Our Jowciale is dry-cured for 10 days, hand-coated with fresh
cracked pepper, then smoked over smoldering hickory logs
for up to 24 hours. The result is a tasty meat with a noticeably
richer flavor than typical bacon.
1.5- 2 lb / 3
Salumi
Soppressata
Our largest salame, modeled after
the Sopressa Vicentina from the
Vicenza Province of Northern Italy.
Very coarsely cut and scented with
clove. Moist and full-flavored.
Nostrano,
meaning "our own". Coarsely
ground, mild and "sweet" in
flavor. A natural pairing with melon
or figs.
Gentile
A traditional salame whose
origins date back to the 18th century in the Province of Parma, Italy.
Coarsely ground and
encased in the Budello Gentile, with
About 14 inches long, 2 pounds. Slice a pronounced pork aroma.
About 22 inches long, 6 pounds. Slice paper thin.
paper thin.
About 24 inches long, 2 pounds.
Slice 1/8 inch thick pieces on a pronounced bias.
Item #
Description
Unit Size / Case Count
ME1050
SOPRESSATA
5 lb / 1
ME1052
NOSTRANO
2 lb / 4
ME1053
GENTILE
2 lb / 4
Chorizo
Chorizo Casero Sarta and Chorizo Sarta Picante are seasoned with authentic smoked paprika, garlic. Made in
the trditional horseshoe shape, tied and ready to serve. Sarta, meaning tied and Caserio, meaning home-made, is
traditional tied and hung to dry giving it the horse shoe shape.
The Sarta chorizo is known as the cooking chorizo and has a strong flavor perfect to bring an edge to any cooking dish. Chorizo Sarta is used in many Spanish dishes from chorizo frito (fried chorizo with red wine). When
cooked this chorizo releases an abundance of flavor into the dish or on its own. This dry-cured sausage is delicious sliced and enjoyed with crusty bread or crackers and a good cheese. Use it diced in scrambled eggs or
simply simmer in red wine for a quick tapas. Chorizo Sarta is also a perfect choice for paella and stews.
Domestic
Item #
Description
Unit Size / Case Count
ME1075
CHORIZO SARTAS PICANTE (HOT)
8 oz / 14
ME1076
CHORIZO CASERO SARTAS
8 oz / 14
ME1074
CHORIZO CASEROS
5.5 oz / 12
ME1077
CHORIZO CANTIMPALO
1 lb / 12
Chorizo
Imported from Spain
Palacios chorizo is made from a generations-old recipe by a family-owned company in La Rioja. The delicious
pork sausage is seasoned with sweet smoked paprika -- pimentón de la vera dulce. It is all natural with no artificial preservatives. The flavor of this distinctive smoked paprika sets Spanish chorizo apart from sausages of any
other country.
Palacios was the first authentic Spanish chorizo available in the United States. Their chorizos are fully dry-cured
and ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. Use for authentic paella or
for tapas. Palacios chorizos are cured with paprika, salt and garlic, with NO NITRATES OR NITRITES added
to the recipe.
Item #
Description
Unit Size / Case Count
ME1000
PALACIOS CHORIZO (HOT)
7.9 oz / 14
ME1001
PALACIOS CHORIZO (MILD)
8 oz / 14
Lomo
Quijote Lomo is a classic dry-cured loin of pork, meaty and tender with virtually no fat. Many aficionados like
the flavor of lomo to that of Serrano ham. Each loin is cured with a marinade of salt, fresh garlic, and smoked
paprika (Pimentón de la Vera) to accent the delicious dry-cured flavor. Always extremely lean! An exciting alternative to Serrano Ham or chorizo.
Lomo is a favorite tapas offering. It is served sliced paper thin, dressed with extra-virgin olive oil, lemon juice,
salt and pepper. It may be served alone or on top of a bed of salad greens. Suitable accompaniments are Manzanilla or Arbequina olives, mushrooms, Cabrales or Mahon cheese, grapes, and melon slices. Another popular
way to enjoy lomo is as a sandwich meat. As such, it is typically paired with Manchego cheese and served on a
baguette or crusty French bread, perhaps with a bit of herbed olive oil or even lightly salted butter.
Item #
Description
Unit Size / Case Count
ME1012
QUIJOTE LOMO PORK LOIN
1 lb / 10
Bresaola
Bresaola Bernina is a 98% lean, raw and air-cured beef product, with regular moisture, manufactured
from anatomic and lean beef cuts specially selected for their high quality. Each Lomo is seasoned with custom
spice blends from the Valtellina region, berries and aromatic mountain herbs. Manufactured in Uruguay from
free range, grass-fed beef where the cattle is raised in the open, over large extensions of green natural pastures.
No hormones or growth promotants, no animal protein in feed, are factors which led our country to acquire a
BSE Free certificate. Aged for two to three months.
Bresaola is an air-dried cured and aged beef Salume, obtained from the more valuable cuts of the bovine thigh.
Intense and uniform red color, tender and soft with delicate flavor and spiced aroma.
98% lean
Rich in proteins, minerals and vitamins
No cooking needed, ready to eat
Long shelf life
No artificial color or flavoring added
No water added
Free range, grass-fed beef
Free of hormones and growth promotants
No animal protein in cattle feed
The origins of the Bresaola are very ancient and date back to the time when the alpine populations of the
Valtellina and their neighbors from the Swiss region of the Grisons – at the other side of the Bernina mountain
range – started looking for a way to preserve the meat all year round.
Together, they developed the traditional system of storing the meat through rubbing, salting and air-drying
processes.
The special surroundings of the region, with low temperatures throughout the year and its dry air, makes it
possible to use less salt, therefore, obtaining a tender beef with a delicate flavor and
aroma.
Item #
Description
Unit Size / Case Count
ME1007
BRESOALA BEEF SALUME
2.8 lb / 4
Pate & Sausages
Item #
Description
Unit Size / Case Count
GO3004
GARLIC SAUSAGE
Selected pork cuts seasoned with
fresh and roasted garlic.
- -great for Cassoulet!
1.5 lb / 12
GO3002
MERGUEZ SAUSAGE
A spicy North African style, all natural lamb and beef sausage.
- -great for couscous and BBQ!
.75 lb / 12
GO3005
BOUDIN BLANC
A traditional French sausage made
with chicken and pork flavored with
milk and a touch of brandy.
1 lb / 10
GO3001
BOUDIN NOIR
A traditional South of Franch blood
pudding sausage made of beef
blood, pork snouts, onions and
spices.
1 lb / 10
GO3003
PATE DE CAMPAGNE
A country style pate flavored with
black pepper.
1.5 lb / 2
Pate & Sausages
Fabrique Délices, a traditional French charcuterie company in Hayward, California, who has been preparing time-honored classics alongside innovative new products for over 20 years. At Fabrique Délices, we are
proud to bring the finest in high quality gourmet All Natural Pâtés, Mousses, Sausages and Duck Prosciutto.
Item #
Description
Unit Size / Case Count
FAB182
PATE LIVER MOUSSE WITH TRUFFLES
Creamy chicken livers, Truffles and
Cèpes (porcini) marinated in Sherry wine.
3.5 lb / 2
FAB163
PATE PHEASANT TERRINE
A coarse textured game pâté prepared
from tender pheasant meat, figs, pistachios and Port wine.
3.5 lb / 2
FAB210
SAUCISSE DE TOULOUSE
Toulouse-style sausage. A traditional
South of France pork sausage ~ Great for
Cassoulet
1 lb / 10
FAB100
CHIPOLATA SAUSAGE
A traditional French style pork sausage
made with all natural pork and seasoned
with
Herbes de Provence.
.75 lb / 12
Saucisson & Duck Prosciutto
Item #
Description
Unit Size / Case Count
FAB212
ROSETTE DE LYON
All natural French dry salami made
the Artisanal way from all natural pork
raised with no antibiotics, no added
hormones and 100% vegetarian feeds.
Minimally processed an no artificial
ingredients.
12 oz / 8
FAB821
DUCK SALAMI
This rich, flavorful, French style duck
salami has an excellent balance of seasoning and flavor as well as a pleasant
moist texture. The duck meat is blended
with fresh garlic, sea salt, and black
peppercorn in an all natural pork casing,
cured 45 days and then hand tied.
8 oz / 10
FAB881
COPPA
A traditional cold cut made from pork
shoulder, sea salt and garlic. Dry cured
whole for 75 days and hand tied.
2.25 lb / 6
FAB831
SAUCISSON SEC
This rich, flavorful French Saucisson
Sec has an excellent balance of seasoning and flavor. The pork meat is blended
with fresh garlic, sea salt and black
peppercorn in an all natural beef casing.
Cured 30 days and then hand tied. Tote
some along on your picnic, slice one up
as a fancy snack, or use as part of an
antipasto platter.
10 oz / 8
FAB215
DUCK PROSCIUTTO - SINGLE BREAST
This moulard duck breast is cured and
dried. Slice very thin and enjoy the
same way as “Prosciutto”.
.75 lb / 6
FAB800
DUCK LEGS - CONFIT
6 legs / 1
Rougié - Foie Gras & Game Products
Founded in 1875 and based in the medieval town of Sarlat in the beautiful Périgord region of France, Rougié is
the world’s #1 producer of foie gras and moulard duck specialties.
All products are carefully crafted in USDA approved plants following the strictest HACCP standards. As part of
the Euralis Gastronomie group, Rougié fully integrates its production process “from the corn field to the plate”.
In 2007, Rougié opened The School of Foie Gras in Pau (France) where foie gras seminars and master classes are
taught by celebrity Chefs, Michelin-starred chefs and Bocuse d’Or nominees.
Rougié is the active partner of award winning restaurants around the world, always bringing innovative
culinary solutions for consistently outstanding duck delicacies.
Item #
Description
Unit Size / Case Count
GRI001
DUCK MAGRET (Breast) Hot Smoked Grimaud
1 lb x 6 / 1
GO3803
DUCK FAT - FROZEN
Pure rendered duck fat. Use as a cooking or frying oil. Ideal for
frying potatoes or to prepare your own confit.
7.7 lb Pail / 6
RO1041
DUCK FAT
11.2 oz / 12
RO1037
DUCK RILLETTES - TERRINE STYLE
Slowly cooked shredded duck meat confit. Spread on toasted
bread and serve with cornichons. Ideal for charcuterie platters.
2.2 lb / 4
Rougié - Flash Frozen Foie Gras
Rougié has pioneered the FLASH FROZEN technology and now makes this innovative solution available to the
culinary community. Foie gras is FLASH FROZEN through a liquid nitrogen tunnel at -55°F shortly after
harvest.
This technology offers many advantages:
Ultra-fresh raw foie gras
Water freezes into microcrystals rather than macrocrystal: cell structure remains identical to fresh foie gras
Enzymatic decay of liver cells is stopped – cell structure remains intact
Hygienic process implemented in state of the art USDA facilities
Best possible yield, firm texture, little rendered fat
Amazingly consistent quality, texture & taste used by many award winning chefs
2 year shelf life: easy inventory management
Item #
Description
Unit Size / Case Count
RO1045
DUCK FOIE GRAS - WHOLE IQF
1.5 lb / 16
RO1049
DUCK FOIE GRAS - WHOLE IQF - DEVEINED
1.1 lb / 6
GO3822
DUCK FOIE GRAS - SLICES IQF
2.2 lb (20 slices) / 4
RO1073
DUCK FOIE GRAS - SLICES IQF - PRESTIGE
2.2 lb / 2
RO1043
DUCK FOIE GRAS - MORSELS IQF
1.5 lb / 10
RO1080
LOBSTER - WHOLE SHELLED IQF - RAW
6.5 oz / 15
RO1072
DUCK LEGS - WHOLE MOULARD IQF
5 lb / 8
Rougié - Flash Frozen Foie Gras
Item #
Description
Unit Size / Case Count
GO3824
DUCK FOIE GRAS MOUSSE 20% - WHOLE PIECES
11.2 oz Can / 24
GO3826
DUCK FOIE GRAS MOUSSE 20% w/ TRUFFLES - WHOLE PIECES
11.2 oz Can / 24
RO1036
DUCK FOIE GRAS PRESTIGE BLOCK - TERRINE STYLE
2.2 lbs Terrine / 4
RO1010
DUCK FOIE GRAS TORCHON (in cloth) - WHOLE
8.8 oz Cryovac / 6
RO1019
DUCK FOIE GRAS w/ ARMAGNAC - WHOLE
6.3 oz Jar / 6
RO1021
DUCK FOIE GRAS - WHOLE
(pasteurized / mi-cuit)
2.8 oz Jar / 12
RO1022
DUCK FOIE GRAS - WHOLE
(pasteurized / mi-cuit)
4.4 oz / 6
FORMS OF FOIE GRAS
Forms of Foie Gras:
Foie Gras Entier – Fresh:
Whole liver of duck or goose as is intact and raw.
Foie Gras Entier – Flash Frozen:
Whole liver of duck (or goose) flash frozen, “I.Q.F.” immediately after evisceration. Available in de-veined as
well.
Foie Gras Entier:
Whole liver of duck (canard) or goose, cooked and preserved, usually in a block; containing no additives or
mixes. The best product you can find.
Bloc of Foie Gras:
Smaller pieces of duck (or goose) foie gras whipped and condensed together into a block. May include truffle
pieces.
Mousse of Foie Gras:
Pieces of foie gras ground or pureed together into a smooth preparation whipped into a mousse.
Pate de Foie Gras:
Usually foie gras combined with other meat products, like pork, duck or veal. The content of foie gras is less
than other products.
Semi-cooked Pasteurized Foie Gras or “Mi-cuit”:
This foie gras is partially cooked and preserved in order to preserve as much of the original consistency, texture,
and flavor as possible. The closest thing to the original a prepared foie gras can get.
Fully Cooked Foie Gras:
The most traditional way to prepare foie gras, fully cooked foie gras is preserved in its own fat and sterilized;
this type of foie gras is traditionally packed in a mason jar.
Foie Gras Torchon Style:
Whole foie gras wrapped in cloth and marinated in port wine, and then steamed cooked. Presentation is free
standing, not in a terrine mold.
Glossary
Foie gras [fhaw GRAH]: in French, foie means “liver”, and gras means “fat”. So, foie gras is the “fat liver” or
fattened liver of a duck (or goose).
Mulard [moo-LAHRD]: a hybrid between the Muscovy duck male and the female.
Pekin duck used for foie gras production. Very resistant to disease.
Terrine [tuh-REEN]: A classic French dish so called for the rectangular ceramic mold in which it is prepared.
Pate or pate de foie gras [pah-tay duh]: Term used to define a smooth goose or duck liver preparation, usually
mixed with other meats (for example pork). The pate is then molded into crocks or loaves.
Mi-cuit [mee-KWEE]: In French, “half-cooked”. This describes a foie gras product that has been partially
cooked in order to give it a longer shelf life, which preserves most of the original flavor of the fresh liver.
Magret: The breast of a foie gras duck.
Lobe: Entire goose or duck livers are divided into two lobes, a larger anterior lobe, and a smaller posterior
lobe. They can be used whole or separated.
Grade: Categorization that defines the quality of commercial foie gras based on color, size, and taste. Can be
A, B, or C.
Fresh Foie Gras: non-processed, uncooked goose or duck liver.
Entier: in French, “whole”.
Deveining: removing the blood veins from an entire lobe of foie gras.
Confit: [kohn-FEE]: A culinary preparation that originated in Gascony, France, that preserves meat by curing it
with salt and spices and slowly cooking it in its own fat. Traditionally stored in crocks.
Canard: [kah-NAR]: In French, “duck”.
Bloc: A foie gras preparation that is produced by compressing large pieces of foie gras into a block, which
can also include truffle pieces.
Blue Epicure Hand-Crafted Smoked Salmon
Natural Hickory
Wood Smoke
Item #
Description
Brand
Origin
Unit Size / Case Count
Always Made from Fresh Salmon - BLACK & RED LABELS are Never Frozen
Cured and Smoked by a local Artisan
-- Black Label (Nutty, Buttery Taste, Light Smoke)
BL1002
WHOLE SALMON - SLICED
Blue Epicure
USA
4.5 lb Cryovac / 12
BL1003
WHOLE SALMON - UNSLICED
Blue Epicure
USA
4.5 lb Cryovac / 12
-- Red Label (Dry-soft texture, Full Smoke)
BL1002
WHOLE SALMON - SLICED
Blue Epicure
USA
4.5 lb Cryovac / 12
BL1003
WHOLE SALMON - UNSLICED
Blue Epicure
USA
4.5 lb Cryovac / 12
This product is fresh smoked and then flash frozen to extend the shelf-life. It is
produced by a local artisan. Blue Epicure buys, sells and ships this salmon frozen
and we suggest you treat the product exactly the same.
BLUE LABEL FOR NATIONAL DISTRIBUTOR ONLY
-- Blue Label (Nutty, Buttery Taste, Light Smoke)
BL1006
FROZEN WHOLE SALMON - SLICED
Blue Epicure
USA
4.5 lb Cryovac / 12
BL1007
FROZEN WHOLE SALMON - UNSLICED
Blue Epicure
USA
4.5 lb Cryovac / 12
St. James
Chile
2.5 lb Cryovac / 15
-- St. James Brand Smoked Salmon
SAL200
FROZEN WHOLE SALMON - SLICED
Octopus Carpaccio
Paris Gourmet presents Octopus Carpaccio from Italy. Cooked and pressed octopus is formed into 1 lb logs. It
takes 3 lbs of fresh octopus to produce a 1 lb carpaccio log. The carpaccio comes frozen but should be sliced
(0.04” slices) when defrosted. It makes a beautiful presentation - - garnish it with lemon and olive oil or roasted
vegetables. It is convenient, easy to store and cost effective.
One unit (1 lb log) equals 75 slices or 20-25 portions (1 serving = 3-4 slices).
It keeps fresh for 30 days in refrigeration after defrosting. Prinz Octopus Carpaccio has won the Elite Award at
the European Seafood Expo.
Item #
Description
Unit Size / Case Count
PRI1000
OCTOPUS CARPACCIO
1 lb / 2
NOTES
NOTES
Ask your sales representative
for a complete gourmet and
pastry ingredient catalogs
1-800-727-8791
www.parisgourmet.com