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We FINALLY got an allocation of this delicious, incredibly rare, smoked salmon belly!! They release it only once a year, and this was our year to finally make the list!! Grab them while you can!!

King Salmon is the largest of the Pacific salmon species (they can reach over 100 pounds!) and the highest in fat, including anti-inflammatory Omega-3's. It's often considered the most delicious and is prized for its thick, moist and buttery smooth texture, which makes it a total treat.

While all that separates a white King Salmon from the red King Salmon is its inability to process pigments, its rarity sets it apart. When you want something extra special, this is it.

Highly sought-after white king salmon, often marketed as "ivory king," represents a mere five percent of the total king salmon population in Alaska, and many believe the white king's flavor is more delectable than their red-colored counterpart—you'll never know until you try!

The belly is the softest and most delicate part of the fish. It presents a much lighter and sweeter palate than the rest of the flesh of the fish, and is considered an exquisite delicacy.

Unlike most smoked salmon being sold, which is cross-cut steaks, bones, spine, and everything else, Wildfish is different, special, in that they are smoking hand-trimmed fillets. This extra attention to detail, this extra time and care, shines through in the final taste and texture. You won't find a better smoked salmon anywhere in the world.

Harvested and hand-packed in Alaska

6 ounce (170 gram) metal can

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The Griottines® recipe uses the special Oblachinska Morello Cherry. This cherry is only grown in the Balkans, and is known for its unique taste. During harvest each cherry is hand-picked, leaving the stalk behind. A rigorous sort process selects the best cherries, and within 6 hours of harvesting the first maceration occurs. This artisanal process, and attention to detail, preserves the special flavor and physical properties of the cherries. The Morello cherries, and the liqueur, through natural osmosis, become something magical. Another sort process selects only the perfect cherries. The pit of each cherry is then carefully removed through the hole left by the missing stalk. The cherries look whole but do not have the pit. These depitted cherries are then macerated in different liqueurs for different time periods based on a secret, traditional recipe. They are delivered to you for maximum enjoyment!

350 milliliter (11.8 ounce) glass jar

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The Fallot family has enjoyed a worldwide reputation for exceptional quality. They started creating mustards in 1840, in Beaune, France near Dijon. The mustard seeds are selected for their high quality and then are ground in a traditional stone mill. This traditional process preserves the pure flavor we all expect and demand.

This Horseradish Dijon Mustard is sophisticated and tantalizing. It is wonderful on a roast beef sandwich, mixed in a potato salad, or paired with seafood.

7.4 ounce glass jar