Dordogne, France
Slow-cooked Dordogne duck rillettes — silky, rich, Armagnac-kissed
Moulard duck legs from the Dordogne, slow-cooked in their own fat for six hours until the meat falls apart into silky, spreadable shreds. Seasoned with thyme, bay, and a hint of Armagnac. Served in a traditional stoneware crock.
Extremadura, Spain
36-month acorn-fed Ibérico — the pinnacle of cured ham
Parma, Italy
24-month air-cured Parma ham — silky, sweet, ethereally delicate
Tuscany, Italy
Wild fennel Tuscan salami — aromatic, tangy, deeply satisfying
Calabria, Italy
Calabrian chili-cured coppa — slow heat, sweet richness, bold character
