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A utensil used to remove the foil covering from the spout of wine bottles. Often carried in the pockets of restaurant sommeliers, the Foil Cutter helps to ease the removal of the cork, enabling a slit to be cut into the foil as the Cutter is rotated around the bottle spout.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

A wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. The varietal mix of this vinegar includes primarily Granache noir, Grenache gris and a minor amount of Carignane grapes.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for eating.