PORK SAUSAGE

ITEM #

PRODUCT

20

Saucisson A L'Ail (garlic sausage)
Traditional French sausage made with red wine and garlic. A semi-cured sausage to be poached or even wrapped in puff pastry.

21

Saucisson Les Doits
Petite semi-cured sausage found in the Savoy region of France. The meat is marinated in macerated garlic and red wine. To be poached and served with Polenta.

25

Chorizos
Chorizos - Portuguese style sausage. Vinegar cured and modestly hot.

50

Luganiga or Cipolata
Petite sweet sausage with just a hint of nutmeg. Great for breakfast or anytime.

70

Sweet Italian Sausage
Our version of the traditional, yet, no fennel – Delicate.

80

Hot Italian
Hot Italian -Hot, but not ridiculously so – you can still taste other flavors. Great on the grill!

99

Cajun Anduilettes
Semi- cured coarse ground pork, hot pepper, cayenne, then, lightly smoked. WOW!

71

Parsley and Cheese
We mix fresh parsley, a little red wine, parmigiano for this one.

22

Pesto and Pignoli
Fresh basil with toasted pine nuts and white wine.

63

Spinach, Ricotta & Pignoli
Fresh Spinach with ricotta cheese, toasted pine nuts, white pepper and nutmeg.

64

Romano Cheese & Tomato
Fresh plum tomatoes with Romano cheese. Inspired by a visit to the hills around Orvieto.

110

Porcini (wild mushroom)
Porcini mushrooms with white wine and veal. How Tuscan!

30

Boudin Noir (Blood Sausage)
Blood Sausages – Like you find in Paris.

65

Jalapeno pepper & Cilantro

33

Brazilian Sausage

35

Linguisa

72

Cabbage, red wine & garlic
Another Savoy sausage – ‘Nuf said

m

Mocteau

42

Knockwurst

43

Kielbasa

57

Saucisson De Strasbourg

61

Custom Sausage

GAME SAUSAGE

ITEM #

PRODUCT

51

Duck & Grand Marnier
Super special sausage. Duck breast, Gran Marnier and a little orange peel

100

Venison
Marinated venison (free range) with fresh herbs

67

Rabbit & Chanterelles
Marinated rabbit and sauteed mushrooms.

90

Wild Boar
We start with wild boar which we marinate in wine and herbs and then add juniper berries

VEAL SAUSAGE

ITEM #

PRODUCT

62

Plain Veal Sausage
Lean Veal ground with fresh herbs.

68

Sundried Tomato & Basil
Just like it says “Veal with sun-dried tomato and fresh basil”.

69

Raisins & Grappa
Inspired by a night of drinking grappa and eating grapes.

110

Porcini (wild mushroom)
Porcini mushrooms with white wine and pork. How Tuscan!

40

Boudin Blanc
Traditional French white sausage.

LAMB SAUSAGE

ITEM #

PRODUCT

66

Rosemary, Garlic & Red Wine
We infuse garlic and rosemary with red wine to create this great sausage. Wow, you should try this with mashed potatoes.

160

Merguez
Traditional North African spicy lamb sausage. The best - ask Paula Wolfort

POULTRY SAUSAGE

ITEM #

PRODUCT

47

Chicken & Apples
A Hudson Valley inspired sausage. Ground breast, cognac, and apples.

73

Chicken Jalapeno & Cilantro

53

Chicken & Wild Mushroom
Ground breast with porcini mushrooms.

52

Chicken & Turkish Apricots
Consider this one as a breakfast sausage with French toast. This combo is popular with many of our hotels.

83

Chicken Lemon
The perfect summer sausage. Mild spices and fresh lemon zest make this great for the grill, by itself or with any of your backyard BBQ favorites.

44

Chicken, Sundried Tomato & Basil
A great chicken sausage with
two of the best backyard garden ingredients.

49

Chicken Salsa
Tex Mex, hot but not ridiculous, jalapeno and cilantro.

46

Chicken spinach

48

Chicken Thai Spices
Inspired and adjusted by the sous chef at le Cygne. Lemon grass, kafir leaves peanuts and Thai peppers.

75

Chicken & Chipotle Pepper
Chipotle is a smoked jalapeno. It lends a nice woody taste to this sausage.

76

Chicken Sage, Rosemary & Wine
Just the way you'd make it. Fresh herbs all married together with a little wine.

77

Chicken broccoli

81

Chicken merguez

82

Smoked Chicken

84

Chicken pesto & pignoli

54

Turkey chestnut & cranberry
What could be more traditional – roasted chestnuts and cranberries.

CURED MEATS

ITEM #

PRODUCT

10

Bresaola (Air Dried Beef)
Air-dried beef, fashioned in the style from Valtellina Region. Slice paper thin and serve with Parmesan shaved over your favorite greens.

Average weight 2-4 lbs each

120

Prosciutto Biellese
Our own “house” cured prosciutto, seasoned with molasses and butcher ground pepper. Serve with any seasonal melon.

Average weight 8-10 lbs each

Speck
A smoked pepper cured prosciutto originated in the Northeastern Alps. Tyrolians love this with fresh figs.

Average weight 7-10 lbs each

121

Prosciutto Biellese (bone in)

Average weight 7-10 lbs each

123

Imported Prosciutto
We hooked up with a small ham producer, like us, that takes the time honored tradition of curing with time… time… time

Average weight 10-15 lbs each

128

Culatello
A center cut prosciutto. The cream of the crop.

Average weight 4-7 lbs each

13

Capicola

Average weight 1-2 lbs each

190

Coppa

Average weight 1 1/2-2 lbs each

125

Serrano Ham
Spicy cured ham in the style of Serrano Hams of Spain.

Average weight 7-10 lbs each

152

Peperoni

Average weight 10-12 lbs each

153

Bacon Flat
Our apple smoked cured slab bacon, excellent for flavoring a variety of sauces and salads.

Average weight 7-10 lbs each

156

Prosciutto Cotto
A “real ham”. You’ll find no fillers in this baby. Oven roasted w/ a fairly strong rosemary scent.

Average weight 7-12 lbs each

170

Cacciatorini
The “hunters” sausage, long before jerky was even born. This dry cured sausage was a country side favorite in the Northern Hills of Italy.

Average weight 5 lbs package

171

Wild Boar Cacciatorini
The true hunter of the hunters dry sausage

Average weight 5 lbs package

199

Speck Biellese (smoked prosciutto)

Average weight 7-10 lbs each

131

Petit Jesu
Translated “Baby Jesus”. This dry coarse grand salami is bursting with rustic flavor. Fits nicely in any anti pasto platter or with a chunk of crusty bread, and a glass of wine.

Average weight 8-9 lbs each

180

Pancetta
This cured bacon is seasoned with a subtle flavor of Bay Leaf. Rolled and hand tied, then hung to dry for nearly 2 months. It makes common appearances in any great kitchen

Average weight 8-10 lbs each

181

182

Guanciale
A “cousin” to our pancetta. This cured pork jowl is also invited to many great dishes of Italian descent. The Romans swear by it in Pasta Amatriciana

Average weight 5 lbs each

130

Rosette De Lyon or Sopressata
A delicately flavored Lyonesse dry sausage, cured with red wine and “quatre epices” (four spices).

Average weight 3 1/2-5 1/2 lbs each

Sopressata
A sweet tasting coarsely ground-cured sausage is a must for any anti-pasto platter or a staple for a great Italian hero.

Average weight 3 1/2-5 1/2 lbs each

132

Sopressata Piccante
The devilish sister to our sopressata, adds a spicy zip to the above mentioned.

Average weight 3 1/2-5 1/2 lbs each

Sopressata tipo Toscano
with America finally discovering Tuscan cuisine, we re-introduce our Tuscan style salami. Coarsely ground, cured with red wine and spices, prepared like it’s done in the Tuscan Hills.

Average weight 4-6 lbs each

133

Saucisson Sec Basquese
A Basque style salami, rich in flavor of red wine & garlic, and of course, what makes it Basque is the hot pepper.

Average weight 4-6 lbs each

134

Sopressata coated w/fresh herbs

Average weight 5-6 lbs each

135

Sopressata coated w/black pepper

Average weight 5-6 lbs each

181

Pancetta Pepato (w/fresh herbs)
Ancient Italian method of curing pork belly, salted with herbs and olive oil, pressed between granite slabs.

Average weight 7-10 lbs each

140

Salame Biellese
A Piedmontese style salami, seasoned with mild spices.

Average weight 4-6 lbs each

151

Mortadella
The real Italian Bologna, speckled with whole pistachios, is a true Italian favorite.

Average weight 8-10 lbs each

150

Zampone Di Modena
Deboned front leg of pork, stuffed with garlic sausage meat and hand sewn. Traditional New Years Day meal, served with baby lentils. Lore has it that if you partake in this table fest, good luck will be bestowed upon you!

SPECIALTY PATE

Rillettes De Canard