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Hudson Valley Magret Moulard Duck Breasts
Slow cured in the same process used to make our Culatello, Coppa and Bresaola. Minimal processing and ingredients are used to allow the natural flavors of the duck to shine. All natural, certified humane duck breasts.
Ingredients: Hudson Valley Duck Breast, Trapani Sicilian Sea Salt, Red Wine, Telicherry Black Peppers, Sodium Nitrite and Nitrate
Breasts vary in weight 10-13 oz
Our cured duck breast can be sliced in both lengthwise and along the bias. If you choose to slice the duck with a knife, we recommend slicing the duck breasts very thin along the shorter end of the breast. If you have a slicer, you can also slice the cured duck breast on the lowest setting of your slicer.
For the best flavor, serve at room temperature. You can also get creative by dicing the cured duck breast, sautéing it, and adding it to a dish.
The Duck can be stored for a few months in the refrigerator, wrapped in plastic wrap and in a container. Food savers are always best. You may see some mold growth, but when this happens, you can take a damp paper towel and wipe it off.
This salami is comprised of heritage pork, Trapani Sicilian Sea Salt, Fresh and dried imported Calabrian Chili Peppers, Telicherry Black Pepper and Cleto Chiarli Lambrusco red wine.
*Naturally occurring nitrates sourced from the use of celery powder
We recommend storing sliced portions covered, and in the fridge. Since our salami is shelf stable, you may choose whether to store it on the counter or covered in the refrigerator. If you choose to refrigerate your salami, please bring the salami to room temperature prior to consumption. Furthermore, please note that the refrigerator will also alter the salami’s texture and flavor over an extended storage timeframe.
Spreadable Calabrian Chili Pepper salame. Best served on Toast, eggs, pasta, pizza and grilled cheese sandwiches
Ingredients: Pork, Chili Peppers, Red wine, Black Pepper, Trapani Sea Salt, Sodium Nitrite & Nitrate, Lactic starter culture
For both our 7oz and 1lb ‘nduja, we recommend cutting a chunk of the nduja you will be consuming and scooping the ‘nduja out of the casing. If you are going to consume the entire piece of ‘nduja, you can make a slit down the ‘nduja with a knife and squeeze it open like a big sweet potato.
‘Nduja can be utilized in many dishes or as a condiment. If you are cooking with ‘nduja, we recommend adding the ‘nduja at low-heat in a sauté pan or mixing it in at the end. If you are spreading the ‘nduja on to something fragile, a pro-tip is to whip the ‘nduja with butter to thin the ‘nduja and also increase your yield.
Wrap ‘Nduja in either cheese storage paper, plastic wrap, or a sealed plastic container before placing it in the refrigerator. Use within two weeks of opening.
