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DESCRIPTION

Apiology's elegant chestnut honey is transported in this beautiful container.  Suitable for an elegant dinner party or gourmet afficionado, this is the perfect accent to any kitchen.  Pollen and nectar are harvested by bees...

DESCRIPTION

Apiology's delicious acacia honey is infused with the sophisticated flavor of Italian, black summer truffles from Piedmont.  Sealed in this beautiful container with a professional wooden honey dipper, this elegant jar is suitable for...

DESCRIPTION

Apiology's elegant chestnut honey is transported in this beautiful container.  Suitable for an elegant dinner party or gourmet afficionado, this is the perfect accent to any kitchen.  With a dark, reddish hue this honey is...

DESCRIPTION

Apiology's elegant orange honey is transported in this beautiful container.  Light in color ranging from a solid white to a liquid yellow, bees harvest nectar and pollen from orange blossom flowers in northern Italy. ...

DESCRIPTION

This delicious and rich sauce is one of the hotter flavors from Blonde Beard.  Bold and tangy with notes of black pepper, cajun and garlic, it's perfect on chicken wings or even most proteins. ...

DESCRIPTION

One of the only hot sauces on the market today that uses real butter.  Add to that maple syrup, cayenne pepper and garlic and you've got an amazing complement to just about any chicken...

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The hottest of all of Blonde Beard's sauces, this fiery sauce is made with real butter.  This allows the sharp bite of the spicy vinegar to be balanced out by the voluptuous goodness of...

DESCRIPTION

A delightful blend of hops and fruity cayenne pepper, rounded out with a buttery punch of heat. Also delicious on bratwursts, beer butt chicken and pretzels.

ORIGIN

U.S.A.

DESCRIPTION

Alps' sausages have been handmade in Astoria, Queens since the late 1920s.  Today they still make their charcuterie following a recipe over 1,000 years old.  Lean pork is stuffed into natural casings, seasoned with...

DESCRIPTION

Born in the northern Italian region of Lombardy, this tough cut of beef (from the legs of cows) is salted and slowly cured for several months losing almost half its weight.  The name is...