Smoked Gourmet Food

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Apple Smoked Cheddar Cheese made by Carr Valley Cheese Company is a white cheddar that is apple smoked and then hand rubbed with paprika. This artisanal, all natural gourmet cheese has a light smoky flavor that balances very well with the paprika. Carr Valley's Apple Smoked Cheddar Cheese won a first place at the 2005 American Cheese Society in its category and a third place at the 2006 World Cheese Competition. Furthermore a 3rd Place at the 2006 and a second place in the Smoked Cheddars Catego... MORE INFORMATION
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Applewood smoked sea salt is a flaky sea salt that utilizes sweet applewood to fuel the fires that flavor this naturally smoked sea salt. Aged applewood is one of the most popular of the fruit woods used in smoking, and it creates a delicious, savory flavor. This sea salt has a subtle fruity wood flavor that is mild enough to use with fish, shellfish and poultry. Pork, sausage, ham and bacon are also delicious when cooked or cured with this smoked salt.... MORE INFORMATION
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Basils Original Rauchkäse is a German semi-soft smoked cow's milk cheese that was originally crafted by Trappist Monks in the Abbey of Rotthalmunster. Today the modern, Bavarian cheese is manufactured by the Bergader Private Cheese dairy, which was founded by Basil Weixler in 1902. Clearly the cheese is named after him. Still produced in accordance to the monks' old traditions, the cheese is cold smoked over beech wood which gives it a rich, creamy texture and special, smoky flavor. The ye... MORE INFORMATION
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Campfire salt has a nice warm terra-cotta color it makes you dishes taste like the outdoors. This artisan smoked salt blend contains pure ocean salt, smoked sea salt, sumac, cumin, and chili flakes. Use with brook trout, skillet potatoes, grilled corn, roasted cauliflower and pasta. Beautiful Briny Sea is an artisan dry-goods company located in Atlanta's historic Grant Park. Chef and restaurateur Suzi Sheffield is the creator of this artisan salt blend. Each tin is hand-blended and hand-grinde... MORE INFORMATION
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A salt that will bring the outside in; this french picnic salt offer the flavors of the French Provence. It is made from pure ocean salt, mustard, garlic, thyme, lavender, pink peppercorn and you can use this gourmet salt on whatever comes to mind. Beautiful Briny Sea is an artisan dry-goods company located in Atlanta's historic Grant Park. Chef and restaurateur Suzi Sheffield is the creator of this artisan salt blend. Each tin is hand-blended and hand-grinded, and she uses ingredients grown a... MORE INFORMATION
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Hickory Smoked Capri are small goat's milk cheese logs that are cold smoked for about 14 hours. You will also experience a delicious smokey aroma when you unwrap this award winning cheese from the Westfield Farm in Massachusetts. These farmstead cheeses have a sharp, hickory flavor and a smooth, creamy texture; a unique goat cheese. It is absolutely wonderful by itself, or when baked into a casserole or melted into a cream sauce. Hickory Smoked Capri received an award at the American Cheese Soci... MORE INFORMATION
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You like it hot? The temperature will be up when Hot Steve Spicy Chile Salt in on or in your dish. This is a seriously spicy chile salt. Great for margaritas or Bloody Marys, soups and chili, Mexican fare, or anything else when you want to spice things up. Beautiful Briny Sea is an artisan dry-goods company located in Atlanta's historic Grant Park. Chef and restaurateur Suzi Sheffield is the creator of this artisan salt blend. Each tin is hand-blended and hand-grinded, and she uses ingredients... MORE INFORMATION
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Idiazabal is originally produced high in the Pyrenees above Pamplona. This rustic Spanish gourmet sheep's milk cheese was often smoked in the rafters of the shepherds' huts. Today, it is made all over the Basque country in both factory and farmstead, from unpasteurized milk. Idiazabal is produced in small drum shapes in varying sizes. The rind of this gourmet cheese is pale yellow in color and quite hard. The paste is creamy white and fairly compact with a few small holes. Smoked cheeses achieve... MORE INFORMATION
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For this Maple Smoked Cheddar Cheese whole, raw milk from Vermont Jersey cows is used. After aging, the cheese is hand cut, double-coated with wax to seal it and then labeled. The Maple Smoked Cheddar is bathed in the cool smoke from smoldering hard maple wood for 4-6 hours and will enrich your cheese sauces but tastes as well on a cracker. This cheddar was awarded a third place in the smoked cheddar category at the American Cheese Society Competition of 2007 and a first place ribbon ... MORE INFORMATION
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Nusschinken is a small Westphalian ham; a prized meat that originated in Northern Germany and still is made the same way by Schaller & Weber as it was centuries ago. Natural curing and smoking over real hardwood fires develop its distinctively smokey flavor. The Nusschinken is approximately 2 pounds. Please note that we will charge your credit card for the actual weight of the ham that we will ship to you... MORE INFORMATION
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Beecher's Flagship cheese is naturally smoked over a distinctive blend of apple and cherry wood, resulting in Flagship's signature robust and nutty flavor infused with the heady, fruity essence of natural hardwood smoke. The Washington gourmet cheese is aged during a period of 15 months, developing a perfect flavor and texture you most likely know of this very popular Seattle cheese. This award winning cheese pairs nicely with Syrah and Zinfandel.... MORE INFORMATION
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Ducktrap's smoked rainbow trout is the most exquisite of all smoked fish. The fillets are gently smoked to retain their natural moisture and texture. Their distinctive mild taste makes our trout the ideal selection for introducing the pleasures of smoked seafood to an uninitiated palate. Each package contains two trout fillets. ... MORE INFORMATION
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Smokey Blue is the first smoked blue cheese, another first of Rogue Creamery (Oregon Blue was the first blue cheese made on the American West Coast). Smokey Blue is the cold smoked version of that Oregon Blue and is a very delicious and interesting blue cheese. The cheese is cold smoked for 16 hours with hazelnut shells; the result is a cheese that has a sweet flavor of caramel and hazelnuts that mellows the sharpness of the blue cheese. Even if blue cheese is not your choice, you should try the... MORE INFORMATION
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This speck is made in Iowa by award-winning cured meat artisans Herb and Kathy Eckhouse. Speck Americano is cured for 8-10 months (35 weeks minimum) while Speck Alto Adige is cured a minimum of 20 weeks. Time of aging is one factor that can influence richness of flavor. The flavor is wonderful - buttery and rich. Speck Americano is a fully aged Prosciutto Americano smoked over apple wood. The evocative aroma of the open fire melds beautifully with the deep sweetness of the pork. NOTE: Specks are... MORE INFORMATION
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