Gourmet Other Meats

Our featured Gourmet Other Meats
Picture of gelbwurst

Browse our selection of Other Meat, which entails pork loin, pork shoulder, bacon, duck, land snails, mortadella and more. A wonderful variety of meat; sliced, boneless, bone-in, single breast, double breast etc. Try the various meat and let us know what you think by giving us your opinion in a product review.


We will be adding new and exciting Gourmet Other Meats frequently, so stop back soon!

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  • Bratwurst; that is a very German type of sausage. It is fully cooked, delicately-seasoned pork sausage is one of the most popular types of sausages in Germany. It is perfect as an appetizer, ideal for breakfast, or as an entree at a casual weekend brunch. Each package contains 4 sausages.... MORE INFORMATION
  • P.G. Molinari is a name that has meant excellence in Italian salame and sausage for over 100 years. Founded in 1896, Molinari and Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Through 4 generations, the Molinari family has provided Americans with the finest in salames and Italian sausages of all types. This 2 pounds Hot Coppa is a dry-cured... MORE INFORMATION
  • Rougie was founded as a gourmet shop in 1875 by Leonce Rougie in France. The son, Jean Rougie, traveled the world supplying the foie gras to the elite, royal families, gastronomic restaurants and leading hotels. Today, Rougie is the number one producer of foie gras and moulard duck delicacies, with headquarter in the Perigord region of France and farms in France, Bulgaria, Canada and China. This s... MORE INFORMATION
  • These Duck Foie Gras slices are really fantastic. The slices are only the center cuts from main lobe of authentic French-style foie gras. That means from a bird that is 100% corn-fed, resulting in a firm texture of the and a distinctive nutty flavor. Center cuts means that you have no scraps. Take the number of slices you need, reseal the bag and put it back in the freezer; very handy. Cooking whe... MORE INFORMATION
  • There are many species of edible Escargot snails, but the most popular ones are Helix Aspersa and Helix Pomatia or Escargot de Bourgogne, or Burgundy Snails. The helix varieties tend to be more plump and tender. Escargot snails are categorized and sold by size, ranging from small to extra large. Escargot or snails are commonly sold canned. Canned snails are cooked prior to canning. The cooking liq... MORE INFORMATION
  • Bresaola can be obtained from various cuts of beef meat, especially rump, lower rump, round and the finest cut: the tip of the haunch. It is air dried, salted, so-called dry-salting, subsequently stuffed into natural casings and is hung to dry in dedicated ageing rooms, where it matures for a period of time between 1 and 3 months, depending on the size of the pieces, until it becomes hard and dark... MORE INFORMATION
  • In Germany Gelbwurst is often called a diet bologna because it is low in fat and salt. It originated in the Black Forest region and Bavaria. It is composed of veal and pork mildly spiced with nutmeg, white pepper, and ginger. Slice it an use it like bologna. Please note that sausages are not always the indicated weight; we'll therefore charge your credit card according to the weight of the Gelbwur... MORE INFORMATION
  • Jagdwurst is a traditional German bologna-style sausage with a coarse texture. This is an Old World favorite; Jagd means 'Hunter'. Try this sausage on sandwiches or rolled up with some mustard. Please note that sausages are not always the indicated weight; we'll therefore charge your credit card according to the weight of the Jagdwurst that will be shipped to you.... MORE INFORMATION
  • Mortadella from Daniele is rich in flavor and suave in texture; a perfect anchor to any Italian sandwich. A 500 year old recipe, mortadella was first created by the monks of Bologna and Modena. They softened fresh uncooked pork for hours by hammering it in large porcelain bowls called 'mortaios'. After adding a blend of spices, the monks would pack the mixture into casings for slow baking in wood-... MORE INFORMATION
  • Pancetta Americano, a rolled pancetta (arottollata), is preferred by some because there is no dry surface. The pork is salted, rubbed with freshly ground spices that add a subtle herbal complexity, lightly dried, then rolled and put into a casing so that the lean meat is on the inside and develops uniform moisture content. The freshly ground spicing resonates through the meat clearly and pleasan... MORE INFORMATION