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Made in house, our duck fat coated fingerling potatoes are quickly becoming one of our most popular prepared sides. Supply is limited, so get them while you can! Average of 1.5 lbs per pack. Just heat in the oven on 350 degrees for 20-30 minutes until...
We scoured the world markets to find the very best peppercorns we could. Bright in flavor and aromatics, and packing a spicy punch, our sourced Tellicherry Peppercorns are now available.
In an area adorned by the presence of centuries-old trees, preserved as part of the Slow Food Presidium, the rugged and wild nature of the land yields an organic extra virgin olive oil with a taste that is simply unique, renowned and protected.
he olive trees that give us this sweet and fruity extra virgin oil, with subtle notes of tomato and the softening discrete elegance of almonds, grow amongst the sharp bends of the torrents that flow from the Sila plateau.
This blend was created with a...
Hearty roasted red peppers and garlic make this jam the perfect marinade for chicken, pork, or lamb. Try it on a grilled cheese or add it to a vegetable panini. Cheese Pairings: Goat Cheese, Cream Cheese, Sharp Cheddar, Manchego, Pimento Cheese
INGREDIENTS: Cane sugar, green bell peppers, apple cider vinegar, jalapeno peppers,
raspberries, citric acid, pectin and cayenne pepper. Click here to see Nutritional Information.
INGREDIENTS: Pure cane sugar, Cabernet Sauvignon wine, lemon juice
concentrate, pectin, citric acid and pure vanilla extract.
Spruce Point is an outdoor adventurist's paradise on the coast of Maine and like its namesake, our Spruce Point Salmon, is a culinary exploration of bold flavors. Atlantic salmon fillets are dry brined, lightly trimmed and cold smoked in small batches...
Our duck prosciutto is made with magret – the breast of Moulard ducks that are raised without antibiotics or added hormones. After being rubbed with salt, a little sugar, and some spices, the duck breasts are hung and air-cured – an age-old, natural...
Cypress Grove, California, pasteurized goat's milk, 6 month aged, gouda style, wax-rinded. More crystallized and dense, with notes of butterscotch fudge and salted mandarin orange, great tang.
Olli Sopressata: Pepper & Garlic Salami. From Olli Salumeria, made without antibiotics. Net wt 6oz.
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Average size 3oz.
Pancetta (pronounced pan-CHET-tah) is a cut of pork belly meat that is salt-cured but not smoked. An Italian specialty, pancetta can be eaten both uncooked and cooked, and is sold both sliced and cubed. Sliced pancetta is best for sandwiches or antipasto...
A Delicious and Delicate Whole Muscle. This is a prime must have for any charcuterie board! We Use a Wet Brine with white wine, Fresh Herbs, Garlic, Aromatics and Spices and let this loin cure for 10 Days. We then Cover the Loin with Spanish Pimenton and...
: Ciresa, Lombardy IT, past. cow's milk, less aged than Vald'Aosta. Supple and sexy, melts like a sweet dream, creamy and a touch fruity (like smelling an apple skin).
Mitica, Venuto, Italy, pasteurized cow's milk, ash-brushed with black truffles. Notes of warm baking spices, a whiff of sambuca, and lovely savory earthiness.
Miguel y Valentino, Spain, pasteurized sheep's milk, basket-rinded, 6 months aged. Mild but with a savory tang, oily and firm, notes of arbequina EVOO and anchovies.
Cypress Grove, CA, past. goat's milk, veggie ash line, soft-ripened. Young and intense herbal tang, fresh fennel fond, buttermilk and lemon rind; chalky but gooey with an earthy sniff of daffodils.
Point Reyes, California, raw cow's milk, rindless. Cheddar-like creaminess, with notes of sweet milk, oyster mushroom and apple toast, and pink peppercorn.
Beehive Creamery, Utah, pasteurized cow's milk, cheddar washed in Basil Hayden Bourbon. Nutty and white chocolatey with some tropical spices on top of a slightly creamy and firm sharpness.
Sweet Grass Dairy, Georgia, raw cow's milk, alpine style. A bit of franc-like wet rock funks up this paste with notes of browned butter and caramelized hazelnuts.
Mancini pasta is produced from durum wheat cultivated directly by the company; in fact they built their factory right in the middle of one of their fields. Semolina and water are the only ingredients. They use circular bronze die plates and dry the pasta...
Let us do the work for you! Top your steaks and sides off with our veal demi glace. Demi glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference...
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