Whole Smoked Eel uni and Italian cuisines for a

and Italian cuisines for a wide range of excellent rabbit recipes

Japanese Wagyu evokes refreshingly distinct terroir from one region to another

as they're some of the first to pop up after the wintertime

Made from small production tempranillo wine using the Schutzenbach acetification method

which is why this oil-preserved carpaccio makes for such a killer pantry ingredient

Whole Smoked Eel uni and Italian cuisines for aAll of the eel for our smoked program come from domestic wild fisheries along the east coast and throughout the Chesapeake basin and all are trap caught. While there are seasonal peaks and lulls, we are able to source domestic eel year round, always domestic. The eel are delivered by our harvesters directly to the smoker, where they are then bled, gutted, and de slimed with salt. From there they are washed, then briefly brined in our proprietary salt