Costa Rica – Wild
Item 48180 – Whole H&G 60-120 lb. avg.
Item 48126 – Loins per lb.
Texas – Farmed
Item 48074 – Whole 4-6 lb. each
Item 48072- Fillet per lb.
Virginia – Wild
Item 48948 – Whole 4-6 lb. avg.
Item 48033 – Fillet per lb.
North Carolina – Farmed
Item 48912 – 10 lb. case
Fall is here! We’ve got a great selection of fall favorites like plump pie pumpkins, crisp and delicious apple cider from Huber’s Orchard, decorative dried Indian corn, and much more!
Pie Pumpkins
Item 20643 – each
Apple Cider
From Huber’s Orchard & Winery, Starlight, Indiana
Item 93701 – 1 gallon
Mini Decorative Gourds & Pumpkins
Item 20637 – 1/2 bushel case
Large Pumpkins
Item 20641 – each
Honeynut Squash
Item 11016 – 1/2 bushel case
Dried Indian Corn
Item 20082 – 12 bunch case
Quince
Item 10983 – 42 count case
Did you know that before 1977 Chilean Seabass was known as Patagonian Toothfish? Marketers changed the name to make it more appealing, and gourmands learned that this white, flaky Codfish is delicious no matter what it’s called. Because of its high oil content, Chilean Seabass is versatile in the kitchen and remains one of the healthiest options for seafood. Wixter’s Chilean Seabass is exclusively sourced from producers that meet the highest international sustainability standards, this is extremely important for preserving wild stock of this deep-sea delicacy, which is caught along the continental shelves in the southern oceans.
In the bag: (2) 6 oz. Boneless, Skinless Case Pack Size: 12 x 12 oz. bag for 9 lb. case Country of Origin: USA Harvest Location: FAO Area 48 (Atlantic, Antarctic) Harvest Method: Wild Caught – Longline MSC Certification
Item 24132 – 9 lb. frozen case
Not your typical carrot juice, full of flavor, body and rejuvenation!
A refreshing blend made with organic orange, carrot, jicama, lemon and ginger.
Item 26343 – 12 oz. bottles / 9 count case
This low sugar, low carb functional green juice blends over 10 ingredients for a refreshing taste.
Made with organic cucumber, celery, fennel, romaine lettuce, lemon, mint, purple cabbage, ginger, turmeric, basil and matcha.
Item 26342 – 12 oz. bottles / 9 count case
A unique & refreshing blend made with organic jicama, pineapple, golden beet, lemon, ginger, and turmeric.
Item 26345 – 12 oz. bottles / 9 count case
Sweet, refreshing watermelon juice with a hint of mint & lime.
A unique & refreshing blend made with organic watermelon, mint and lime.
Item 26344 – 12 oz. bottles / 9 count case
All natural pure salmon burgers. 4 oz. each. Great for the grill!
Ingredients: salmon, sugar, salt, spices and rice flour.
Item 02940 – 7.5 lb. frozen case
The claw and knuckle meat are steam-cooked, immediately cooled, and then extracted from the shell. Throughout this process, the meat is inspected for quality and then weighed into two-pound bags. After packaging, the bags are frozen using a blast freezing method. Ready for turning into lobster rolls, lobster crepes, lobster pot pies, lobster salads and any other creation you can think of!
Item 48408 – 6/2 lb. frozen case
Crane Bay Hamachi’s high fat content and superior flavor wonderfully adds to light dishes such as Hamachi Crudo and Hamachi Poké.
Harvested only during cold winter months to ensure high fat content and processed with 100% tasteless smoke by Hinoki wood to keep its original flavor. Each Hamachi Loin case contains both top loin andbelly loin, providing premium cuts of the entire fillet for more specialized menus.
Item 48527 – 11 lb. frozen case
Item 48526 – 1.5 lb. avg. frozen
Cooked Louisiana farmed crawfish tail meat from Fruge Farms.
Item 48370 – 25/1 lb. frozen case
Since its beginning, Gifford’s has focused on getting it right. Always dry-cured and hickory smoked, Gifford’s bacon has just the right amount of flavor. Smoked in the heart of Music City, Gifford’s has become known as the bacon of Nashville – a place that definitely knows its bacon. This bacon is life changin’!
What started as a passion project for Nathan Gifford has grown into a cult following of this special bacon. With his wife Nicole, Nathan began to cure and smoke meats for chefs, friends, and family. Today, Gifford’s bacon can be found on the menus at top restaurants throughout Nashville.
The slabs are marinated for days in dark maple syrup brine and double smoked to create hearty, thick-cut bacon that’s more boldly flavorful than you’d expect. We applewood or cob smoke our bacons at low temperatures lazily. As a featured ingredient in a savory signature dish or crisply seared on its own, our bacon is some of the best you’ll ever try.
