Bella Bella Gourmet Foods

Bella Bella Gourmet Foods La Belle Farm

Bella Bella Gourmet Foods, LLC P.O. Box 26302 West Haven, CT 06516 203-937-9389 www.BellaBellaGourmet.com

La Belle Farms, located in Sullivan Co., NY, has been producing superior quality Foie Gras, Poultry, and Game Birds for over 20 years.

At, Bella Bella Gourmet, our U.S.D.A. inspected kitchen, our chefs are constantly working to develop exciting and delicious new recipes.

Our obsession with quality has helped LaBelle Farms, and Bella Bella Gourmet produce superior products, and rave reviews from the nation’s top Chefs.

La Belle Farm La Belle Foie Gras, available in Grade A, B, & C. Our Grade A is used by discriminating Chefs internationally.

La Belle Foie Gras: Slices, portion control (10x2oz.)

Morsels /Cubes (1LB) Shavings (5 LB)

Magret Duck Breast, from the Moulard Duck.

Rich beefy NY Strip Steak flavor.

Foie Gras Slices, Retail boards.

2 x 2 oz. & 1 x 2 oz.

Double Lobe 2 LB Avg. Single Lobe 1 LB Avg.

Barberie Cross, a special hybrid, slow and naturally grown.

Air-chilled, tender and deep in color. (5-6 LB Avg.)

Foie Gras Terrine, Foie Gras seasoned and cooked with Sauternes and Cognac. (6.5oz., 6/ CS, & 2.2 LB)

Moulard Duck Legs.

Meaty, rich, and superior sizing gives a higher meat to bone yield. (6/PK, 5 LB Avg., 1/PK 12-14oz.)

Foie Gras Torchon, Seasoned and slow cooked with Sauternes , and rolled in the traditional Torchon shape. (8oz & 1LB)

Bella Bella Gourmet Smoked Magret Duck Breast, Slowly smoked over Hickory and Applewood (2/pk & 1/pk)

Corned Duck Breast, pre-marinated with our special corned spice blend. Not fully cooked. (1/pk 1 LB Avg.)

Duck Prosciutto, dry -cured duck breast.

Great addition to any charcuterie board. (8oz. Avg.)

Duck Meat Confit, Cured in our spice blend slowly cooked in it’s own natural fat. Hand-pulled. (1 LB, 5/cs)

Duck Pastrami, rubbed in a special spice blend and smoked. (12oz. Avg.)

Duck Leg Confit, rubbed in our spice blend, cured, and slowly cooked in it’s own natural fat.

(6/pk & 1/pk)

Duck Bacon, cured in brown sugar and smoked to perfection. (8oz. 6/cs)

Smoked Duck Drumettes, tender and succulent. Can be used in place of traditional chicken wings. (20 pk & 5 pk)

Duck Rillettes, country style duck spread. Great with crusty bread, and mustard. (8oz, 6/cs)

Foie Gras Bratwurst, 40% Foie Gras blended with Pork. A unique sausage. (4/ pk, 5 pk/cs)

Duck Chorizo, & Andouille Sausage. our special spice blend ground in duck meat. (4 link/ pk, 5/cs)

Pork Chorizo & Andouille Sausage.

Seasoned with herbs and spices smoked to perfection. 4 link/ pk, 10 LB case.

Chourico Mouro “Morcilla”, Blood Sausage, Spanish style sausage (2 link / pk)

Linguica Sausage, Portuguese Sausage, lean and full of flavor. Smoked over hickory logs. ( 1 or 4 link / pk)

La Belle Farm

Bella Bella Gourmet Food

Foie Gras Grade A Foie Gras Grade B Foie Gras Grade C Foie Gras 2 oz. Slices Foie Gras Cubes/Morsels Foie Gras Shavings Magret Duck Breast Moulard Duck Leg and Thigh Whole Moulard Duck Whole Alina “Peking” Duck Alina Duck Breast Alina Duck Legs Whole Barberie Cross Duck Barberie Cross Duck Breast Barberie Cross Duck Legs Duck Meat (Boneless/Skinless) Duck Drumette Duck Necks Duck Skin Duck Hearts Duck Gizzards Duck Feet Duck Tongues Duck Fries (Testicles) Quail Eggs

Smoked Duck Breast Duck Pastrami Corned Duck Breast Duck Prosciutto Smoked Duck Wing Drumettes Confit Duck Meat “Carnitas” Confit Duck Legs Confit Gizzard Duck Rillettes Duck Bacon Smoked Chicken Breast Foie Gras Bratwurst Andouille Duck Sausage Smoked Duck Chorizo Sausage Pork Blood Sausage Pork Linguica, Chorizo & Andouille Foie Gras Terrine Foie Gras Torchon Rendered Duck Fat (Traditional, Smoked, & Seasoned)

BoBo Poultry New York State White Feather Chicken European Style Chicken Petite Poulet Poussin Guinea Hen Partridge Quail Silky Bantam Chicken Rabbit

BELLA BELLA GOURMET FOODS, LLC www.BellaBellaGourmet.com Tel: (203) 937-9389 Fax: (203) 937-9428

La Belle Farms – Moulard Duck Foie Gras Our farm is family owned and operated, and we produce the highest quality Moulard Duck in the world on our farms in Sullivan County, New York. Our one-of-a-kind Foie Gras is recognized by Chefs for its decadent flavor profile, consistency, and high yield. It is graded and packaged as follows: ❖ Foie Gras, Grade A (1.50-2.0+ lbs.)

Large, firm blemish-free lobes; famous for its sweet & rich flavor. Ideal for all preparations. ❖ Foie Gras, Grade B (1.20-1.70 lbs.)

May have a blemish/veins and is less firm; good for searing or slow cooking. ❖ Foie Gras, Slices (10x2 oz./pack cryo-vac slices or retail board) Our Grade A Foie is available in convenient, ready to sear, portion control slices; no waste or perishability factor. ❖ Foie Gras Nuggets/Cubes/Butter (1 lb. pack) The end pieces from our Grade A foie gras; Chefs use this convenient product for many applications with imagination being the only limitation; used to make mousses, terrines, sauces, stuffing, etc.

La Belle Farms – Moulard Duck Meat ❖Moulard Duck Breast 2 Lobes/Pack 1.5-2.0+ lbs.

1 Lobe/Pack 14 oz. avg.

Our famously rich Moulard Duck breast is prized for its rich beefy flavor.

At its best when pan roasted, sautéed, or grilled. Can be substituted with fantastic results in recipes that call for NY Strip Steak. ❖Moulard Duck Legs (12-14 oz.each) 6 Legs/Pack (4.5 lbs. avg.)

Large meaty legs: ideal for braising, roasting, and confit. ❖Duck Wing Drumettes 5 lb Package (12-15 Drumettes/Pack) 10 lb Package (28-32 Drumettes/Pack)

20 lb Package (58-62 Drumettes/Pack) Great substitute for chicken wings.

La Belle Farms – French Select Barbarie Cross Duck Air-chilled / Slow-Growing Our French Select Duck is a special breed that we naturally grow in our arena- style coops which give the birds plenty of room to exercise and move.

These ultra-rich ducks grow to market weight in approximately 8 ½ weeks (about 2 ½ weeks longer than commercially raised ducks) and are fed a special diet utilizing corn that we grow on our own farms. In this extra growing time the duck achieves a succulent squab-like flavor not found in other ducks. Chefs have compared the flavor to a Muscovy Duck.

The air chilling procedure ensures you receive 100% Duck, no water added during chilling, and a longer shelf life than water-chilled Ducks.

Note: Federal Law allows water absorption of up to 10% of carcass weight, so if it’s not air chilled you could be buying up to 10% water.

❖ Whole French Select Duck (Available fresh/frozen 4.0-5 lbs. avg.)

Ultra-rich flavor, meat has a deep rose-like color. Thin air-chilled skin that crisps up golden grown every time when roasted.

French Select Duck Breast (2 Lobes/Pack 1-1.25 lb. avg.) ❖ Alina Duck Leg (6 Legs/Pack 3 lb. avg.)

Bella’s Kitchen Hickory/Applewood Smoked Magret Duck Breast 1 lobe/Pack 12-15 oz avg. and 2 lobe/Pack 24-30 oz avg.

Our famously rich Moulard Duck Breast skin is trimmed down, after curing the duck using a long-standing recipe, we hot-smoke with hickory and applewood to produce a truly distinctive flavor. This fully-cooked product is fantastic sliced and used in charcuterie plates and other recipes. ❖ Duck Proscuitto – Dry Cured Duck Breast 1 Lobe/Pack 8 oz. avg.

Fully cured and aged in the controlled environment of our state-ofthe-art dry room. Our Duck Proscuitto has a rich, velvet palette demanded by todays top chefs! Use as part of a charcuterie plate, hors d’oeuvres, or a pasta dish. ❖

Duck Pastrami 1 Lobe/Pack 16 oz avg.

Our famous Magret Duck Breast rubbed with Black Pepper Pastrami Spices and smoked in our oven to perfection. ❖

Rendered Duck Fat – 100% Duck Fat 1 Gallon, 1 Quart, 7 oz. tubs (6/case) Slowly rendered fat from our ultra rich moulard ducks, double filtered to remove any impurities.

Our fat will enhance the flavor of everything it touches. ❖

Bella Bella Gourmet’s Confit Duck Products ❖ Duck Leg Confit 1 Leg/Pack 7 oz avg.

6 Legs/Pack 42 oz avg.

Our meaty Moulard Duck Legs and things, cured in a special spice mix that includes fresh shallots and garlic. We then slow cook them in their own fat, following time-honored methods until they are extremely tender, and succulent. This procedure produces a rich tasting meat without being fatty. Moulard duck yield the perfect confit due to their size and assertive flavor. Fully cooked, can be used in a cassoulet, many other dishes.

❖ Smoked Duck Wing Drumette 5 piece/pack .75 lb.

20 piece/pack 3 lb.

Frenched and cured duck wing drumette with brown sugar & spices. Next we smoke them over Hickory and Applewood then confit until they are tender. Just crisp in the oven or on the grill and they make a rich tasting first course (add in your favorite wing sauce), tapas, upscale bar snack. ❖ Pulled Duck Confit Meat 1 lb./Pack Moulard Duck Necks are rubbed with a nine spice blend, layered with fresh garlic & shallots. They are allowed to cure for 48 hours to let them absorb the entire flavor of the spices. We slowly cook after curing in it’s own duck fat until it is falling off the bone. This flavorful meat is great as Duck Carnitas in tacos, stuffed in ravioli or dumplings and more. ❖ Duck Confit Gizzard 1 lb. packages

Duck Hearts 1 lb Package (7-11 pieces per package) 5 lb Package (43-47 pieces per package)

Other Moulard Duck Parts available

10 lb Package (88-92 pieces per packge)

Duck Meat, Boneless/Skinless (5 lb, 10 lb, 20 lb packages)

Saute or grill to medium rare.

Duck Necks (5lb, 10 lb, 20 lb packages) Duck Gizzards (1 lb, 5 lb, 10 lb packages) Duck Fat Skin (1 lb, 5 lb, 10 lb packages) Duck Testicles (1 lb package) Whole Moulard Duck (7 lbs Average

BoBo Poultry Market Buddhist Style Chickens Bobo Poultry is known for the quality of its naturally grown poultry.

Grown in New York State. All birds come Buddhist style(Head & Feet on).

All natural, anti-biotic free and hormone free.

❖ White Feather Chicken 3.0-4.0 lbs. Regular White Chicken 2.5-3.0 lbs. Baby Chickens 1.0-1.8 lbs Poussin Cornish Cross hens, slow grown to give them flavor and texture that are superior.

❖ Black/Red Feather Chicken 3.5-4.5 lbs.

Slow growing breed which caters to traditional European and Asian tastes. The breast is shallow, but the legs and thighs are meaty.

Preferred by dark meat lovers.

❖ Silky chicken 1.0-1.5 lbs.

Black skin, black meat, and black bones are covered in snowy white feathers. Silkies can be roasted like a chicken or boiled into a tonic soup that Asians believe can strengthen the sick, elderly, and pregnant due to it’s “high iron” content.

Other Poultry available: Guinea Hen, Partridge, Quail, Mature Hen

Quail Eggs: 18/Pack, 22Packs/Case

DIST A

LABELLE FARM CHICKEN PRICING FOR RETAIL PACKAGED ROLL STOCK 1 LB AVG / PK AIR CHILLED ABF ITEM SIZED WHOLE 3-4 LB BONELESS BREAST LOBES TENDERS WHOLE LEGS THIGHS / BONE-IN DRUMSTICKS WHOLE WINGS PARTY WINGS

10 10 10 10 10 10 10

PACK 10 per case units per case units per case units per case units per case units per case units per case units per case

PRICE PER LB. / FOB 2.20 3.90 3.90 1.70 1.75 1.70 1.95 2.15

ORGANIC AIR CHILLED ITEM

PACK

WHOLE 3-4 LB BONELESS BREAST LOBES TENDERS WHOLE LEGS THIGHS / BONE IN DRUMSTICKS WHOLE WINGS PARTY WINGS

10 10 10 10 10 10 10

PRICE PER LB. / FOB

10 per case units per case units per case units per case units per case units per case units per case units per case

BELLA BELLA GOURMET FOODS LLC PO BOX 26302 WEST HAVEN, CT 06516 Tel. 203-937-9389 Fax. 203-937-9428

2.95 5.75 5.75 2.85 2.90 2.85 2.85 2.99

LABELLE FARMS “AIR-CHILLED MOULARD DUCK LaBelle Farms is known for the quality of its naturally grown Specialty Poultry and Game birds.

MAGRET DUCK BREAST 2 Lobes / Pack (1.8 lbsAvg) 1 Lobe / Pack (14 oz. avg.)

Our famously rich Moulard duck breast is prized for its rich beefy flavor.

At its best when pan roasted, sautéed, or grilled.

Can be substituted with fantastic results in recipes that call for NY Strip Steak.

QUALITY & FRESHNESS

Moulard Duck Leg (12-14 oz. each) 6 Legs / Pack (4.5 -5 lbs. avg.)

Our Air-Chilled large meaty Moulard Duck legs. Their rich flavor make these legs ideal for braising, roasting, and confit. Higher meat to bone ratio because of their size.

Duck Wing Drummettes 20 lb Package

(58 – 62 Drummettes / Pack)

Great substitute for chicken wings!

Prepare as an appetizer for your next party.

Duck Hearts 5 Lb Package (43 - 47 Pieces per Package) Saute or grill to medium rare.

Other Moulard Duck Parts Available packages)

Duck Meat, Boneless/Skinless (5lb, 20 lb Duck Neck Bones (10 lb, 50 lb packages) Duck Gizzards (1 lb, 5 lb packages) Duck Fat Skin , 10 lb packages) Whole Moulard Duck (7 lbs Average) Duck Testicles (1 lb packages)

BELLA BELLA GOURMET FOODS www.bellabellagourmet.com TEL: (203) 937-9389 FAX: (203) 937-9428

ORGANIC LABELLE FARM AIR-CHILLED CHICKEN LaBelle Farm has been raising air-chilled specialty poultry in Sullivan County, New York for over 20 years.

Our Air-Chilled Organic Chickens • Fed a vegetarian non-GMO diet.

• Raised without antibiotics or added growth hormones.

• • • • • • •

Whole Chicken Chicken Breast 1 lb. pack Chicken Legs 1 lb pack Chicken Thighs, Bone In, 1 lb. pack Chicken Drumsticks 1 lb. pack Chicken Wings, 1 lb. pack Chicken Party Wings 1 lb. pack

• Free Range Chicken • Air-Chilled for a delicious rich flavor every time. Each chicken is individually slow chilled. No water, or chlorine permeates the meat.

• Certified by Pennsylvania Certified Organic.

Now at home you can enjoy the same chickens served by the top chefs across the Country.

TASTE THE ORGANIC DIFFERENCE!

FOOD RAISED RIGHT TASTES BETTER

Why does organic certification matter? It provides a layer of trust between our farm and you, the end consumer. We know that it’s important that your food is sourced in an ethical and sustainable manner and that’s why certification matters. It also shows our commitment to accommodate the health and natural behavior of our chickens year-round. What does this mean?

• Our chickens are managed organically starting no later than the 2nd day of life. They have year-round access to the outdoors when it is safe for our chickens to be out.

• Our chickens are raised on certified organic land that meets all organic crop production standards.

• Our chickens are raised per animal health and welfare standards and fed 100 percent certified organic feed, except for trace minerals and vitamins used to meet the animal’s nutritional requirements.

We manage our chickens without antibiotics, added growth hormones, mammalian or avian byproducts, or other prohibited feed ingredients.

BELLA BELLA GOURMET FOODS LLC PO BOX 26302 WEST HAVEN, CT 06516 Tel: (203)937-9389 www.bellabellagourmet.com

July 20,2020

La Belle Farm Achieves Certified Organic From USDA We’re thrilled to announce that our partner, La Belle Farm has completed certification for the raising of their chickens as organic from the United States Department of Agriculture.

The certification was completed on July 7th of this year and was administered by Pennsylvania Certified Organic and covers all requirements covered by the USDA organic regulations.

Organic certification verifies that our chickens are raised according to the USDA organic regulations throughout their lives. That means that our chickens are produced without genetic engineering, ionizing radiation, or sewage sludge. We manage our operations in a manner that conserves our natural resources and supports biodiversity.

We’re committed to working towards more sustainable and organic ways of bringing food to your table. Through these efforts we know we can do our part to help create a more sustainable environment for all of us to enjoy. These efforts include adopting practices that minimize the impacts to the off-farm environment. Implementing plans that avoid manure runoff, reusing animal waste as a natural fertilizer and composting waste to conserve nutrients. Committing to sustainable practices such as crop rotation and cover crops to maintain soil fertility and protect soil and water quality.

BELLA BELLA GOURMET FOODS LLC PO BOX 26302 WEST HAVEN, CT 06516 Tel. 203-937-9389 Fax. 203-937-9428

Why does organic certification matter? It provides a layer of trust between our farm and you, the end consumer. We know that it’s important that your food is sourced in an ethical and sustainable manner and that’s why certification matters. It also shows our commitment to accommodate the health and natural behavior of our chickens year-round. What does this mean?

•

Our chickens are managed organically starting no later than the 2nd day of life. They have year-round access to the outdoors when it is safe for our chickens to be out.

•

Our chickens are raised on certified organic land that meets all organic crop production standards.

•

Our chickens are raised per animal health and welfare standards and fed 100 percent certified organic feed, except for trace minerals and vitamins used to meet the animal’s nutritional requirements.

•

We manage our chickens without antibiotics, added growth hormones, mammalian or avian byproducts, or other prohibited feed ingredients\ La Belle Farm is also working to certify additional portions of their operations to solidify our overall commitment to sustainable and organic farming practices.

Please let us know if you have any questions

BELLA BELLA GOURMET FOODS LLC PO BOX 26302 WEST HAVEN, CT 06516 Tel. 203-937-9389 Fax. 203-937-9428

Air Chilled New York State Frozen Poussin 16 – 20 OZ AVG / BIRD (All Natural)(Head & Feet off) ITEM 30501 2 PER PACK, 6 PACK / CASE ITEM 30500 1 PER PACK 12 PACK / CASE Our Poussin are raised on our farms in Sullivan County, New York.

They are grown for 3 1/3 – 4 weeks in large arena style coops where there is plenty of room to exercise, and roam freely. These antibiotic / hormone free Poussin is known for their great flavor, leanness, and tenderness not found in commercially raised birds.

Frozen Semi-Boneless Poussin New York State Grown Packed 4 Semi-Boned Poussin Per Pack 13 – 18 oz avg. per bird

Let us do the butchering for you!

We start with our tender young air-chilled Poussin (Young Chicken). The breast and back bones are carefully removed, leaving only the leg, thigh and wing bones intact.

This makes for even cooking when grilled, perfect to stuff and roast.

Our air chilling procedures ensure that you receive 100% young chicken, no added water during chilling. Federal law allows water absorption of up to 10% of carcass weight on poultry, so if it’s not air chilled you could be buying 10% water. Our birds have a skin that crisps golden brown every time.

Please call with any questions.

Call Us for Pricing!

Please give us a call at (203) 937-9389 or email us at bellabob@comcast.net.

BELLA BELLA GOURMET FOODS LLC PO BOX 26302 WEST HAVEN, CT 06516 Tel. 203-937-9389 Fax. 203-937-9428 www.bellabellagourmet.com

BELLA BELLA GOURMET FOODS LLC ITEM NO.

DESCRIPTION

AVG SIZE

CASES SIZE

10100 10200 10105 10205 10210 10301 10315 20317 10330

LABELLE FOIE GRAS SULLIVAN, COUNTY, NY FOIE GRAS GRADE "A" 1.5-2.2 LBS. FOIE GRAS GRADE "A" FROZEN 1.5-2.2 LBS. FOIE GRAS GRADE "B" 1-1.65 LBS. FOIE GRAS GRADE "B" FROZEN 1-1.65 LBS. FOIE GRAS GRADE "C" FROZEN, .7-1.25 LBS. FOIE GRAS "SLICED" PORTION, 2 OZ. IND CYRO FOIE GRAS SLICE "RETAIL BOARD" 2 OZ FOIE GRAS SLICE "RETAIL BOARD" 2 OZ FOIE GRAS "MORSELS/NUGGETS"

1.8 LB AVG 1.8 LB AVG 1.4 LB AVG 1.4 LB AVG 1 LB AVG 10/BG 2 SLICE / BRD 1 SLICE / BRD 1 LB.

EACH EACH EACH EACH EACH EACH 10/CS 12/CS EACH

20000 20001 20010 20011 20300 20301 20320 20321 20400 20430 20457 20453 20426 20425 20420 20410 20450 20452 20451

LABELLE FARM MOULARD DUCK PRODUCTS DUCK BREAST, DOUBLE LOBE, MAGRET DUCK BREAST, DOUBLE LOBE, FRZ, MAGRET DUCK BREAST, SINGLE LOBE, MAGRET DUCK BREAST, SINGLE LOBE, FRZ, MAGRET DUCK LEGS, LEG & THIGH 6/PK DUCK LEGS, LEG & THIGH, 6/PK FROZEN DUCK LEG, LEG & THIGH 1/PK DUCK LEG, LEG & THIGH, FROZEN 1/PK WHOLE MOULARD DUCK DUCK MEAT, BONELESS/SKINLESS FROZEN DUCK HEARTS FROZEN DUCK GIZZARDS FROZEN DUCK NECKS, FROZEN, VAC PACKED DUCK NECKS CASE, FROZEN DUCK SKIN "AIR-CHILLED" FAT, FROZEN DUCK WING DRUMETTE, FROZEN DUCK TONGUES, FROZEN DUCK FRIES, FROZEN DUCK FEET, FROZEN

2.2 LB. AVG. 2.2 LB. AVG. 1 LB. AVG. 1 LB. AVG. 5 LB. AVG. 5 LB. AVG. 14 OZ AVG. 14 OZ AVG. 8 LB AVG 20 LB / PK 5 LB. PACK 5 LB. PACK 10 LB. PACK 50 LB 5 LB. PACK 10 LB. PACK 1 LB. PACK 1 LB. PACK 5 LB. PACK

EACH EACH EACH EACH EACH EACH EACH EACH EACH EACH EACH EACH EACH CASE EACH 5/CS 5/CS 5/CS EACH

LABELLE FARM AIR CHILLED FRENCH SELECT BARBARIE CROSS DUCK 20402 WHOLE FRENCH SELECT DUCK 5-6 LB AVG 2042A WHOLE FRENCH SELECT DUCK FROZEN 5-6 LB AVG 20403 DUCK BREAST, DBL LOBE, FRENCH SELECT 18 OZ AVG 20404 DUCK LEGS, FRENCH SELECT 6/PK 3 LB AVG

TEL: 203-937-9389

P.O. BOX 26302 WEST HAVEN, CT 06516

11/2020

6/CS 6/CS EACH EACH

WWW.BELLABELLAGOUMET.COM

BELLA BELLA GOURMET FOODS LLC ITEM NO.

DESCRIPTION

AVG SIZE

30005 30001

LABELLE FARM ORGANIC AIR CHILLED CHICKEN ORGANIC AIR-CHILLED WHOLE CHICKEN 2.75-3.75 LBS AVG 10/CS ORG- BNLS /SKNLS BREAST LOBES, RANDOM 1 LB AVG 10/CS

30002

ORGANIC WHOLE LEGS

1 LB AVG

10/CS

30003

ORGANIC THIGHS / BONE IN

1 LB AVG

10/CS

30004

ORGANIC DRUMSTICKS

1 LB AVG

10/CS

30006

ORGANIC WHOLE WINGS

1 LB AVG

10/CS

30007

ORGANIC PARTY WINGS

1 LB AVG

10/CS

30009

ORG- BNLS /SKNLS BREAST LOBES, RANDOM

10 LB AVG

4/CS

30011

ORGANIC WHOLE LEGS, BULK VAC

10 LB AVG

4/CS

30012

ORGANIC THIGHS / BONE IN, BULK VAC

10 LB AVG

4/CS

30013

ORGANIC DRUMSTICKS, BULK VAC

10 LB AVG

4/CS

30014

ORGANIC WHOLE WINGS, BULK VAC

10 LB AVG

4/CS

30015

ORGANIC PARTY WINGS, BULK VAC

10 LB AVG

4/CS

77777 30017 30018 30019 30020 30021 30022 30023 30024 30025 30026 30027 30028 30035

LABELLE FARM ABF AIR-CHILLED CHICKEN ABF CHICKEN, WHOLE SLOW GROWING AC- BNLS/SKNLS BREAST LOBES, RANDOM AIR-CHILLED WHOLE LEGS AIR-CHILLED THIGHS / BONE IN AIR-CHILLED DRUMSTICKS AIR-CHILLED WHOLE WINGS AIR-CHILLED PARTY WINGS AC-BNLS/SKNLS BREAST LOBES,RANDOM BULK AIR-CHILLED WHOLE LEGS, BULK VAC AIR-CHILLED THIGHS / BONE IN, BULK VAC AIR-CHILLED DRUMSTICKS, BULK VAC AIR-CHILLED WHOLE WINGS, BULK VAC AIR-CHILLED PARTY WINGS, BULK VAC HERITAGE EUROPEAN STYLE CHICKEN

2.75-4 LBS. AVG.10/CS 1 LB AVG 10/CS 1 LB AVG 10/CS 1 LB AVG 10/CS 1 LB AVG 10/CS 1 LB AVG 10/CS 1 LB AVG 10/CS 10 LB AVG 4/CS 10 LB AVG 4/CS 10 LB AVG 4/CS 10 LB AVG 4/CS 10 LB AVG 4/CS 10 LB AVG 4/CS 3.5-4.24 LB 10/CS

30040 30041 30042

CHICKEN LIVERS, FROZEN CHICKEN GIZZARDS, FROZEN CHICKEN HEARTS, FROZEN

5 LB AVG 5 LB AVG 5 LB AVG

12/CS 12/CS 12/CS

16-22 OZ EA 16-22 OZ EA 12-16 OZ. EA

12/CS 6 PK/CS 12 PK/CS

11/2020

CASE SIZE

LABELLE POUSSIN, AIR-CHILLED NY STATE 30500 30501 70016

POUSSIN, 1/PK AIR-CHILLED POUSSIN, 2/PK AIR-CHILLED POUSSIN, SEMI BNLS FROZEN 4/PK

TEL: 203-937-9389

P.O. BOX 26302 WEST HAVEN, CT 06516

WWW.BELLABELLAGOUMET.COM

BELLA BELLA GOURMET FOODS LLC BOBO POULTRY NEW YORK STATE POULTRY (HEAD/FEET ON) 70001 PETITE POULET, BABY CHICKEN, WHOLE 2-3 LBS. 70002 HERITAGE EUROPEAN STYLE CHICKEN 3.5-4.5 LBS. 70010 POUSSIN, WHOLE 18-22 OZ. 70005 SILKY BANTAM CHICKEN, BLACK FOOT, FRZN 2.25 LBS. AVG. 70051 PARTRIDGE, CHUKAR, FRZN 14-18 OZ.

10/CS 10/CS 25/CS 20/CS 6/CS

ITEM NO.

DESCRIPTION

CS SIZE

70005 70054 70020 70025

LEE'S FARM NY AIR CHILLED POULTRY (HEAD/FEET OFF) & QUAIL EGGS SILKY BANTAM CHICKEN, BLACK FOOT, FRZN 2 LBS. AVG. 10/CS GUINEA HEN, FRZN HEAD & FEET OFF 3-4 LBS. 10/CS QUAIL, WHOLE, FRZN 6/CS 4-6 OZ. EA 6 PK/CS QUAIL EGGS 18/PACK 18 CT 22/CS

50100 50101 50150 50001 50102 50110 50200 50201 50300 50301 50206 50230 BK252 50601 50500 50501 50510 50511 50220 50221 77772 77770 50610 50620 50621 50332 50233

BELLA KITCHEN SMOKED DUCK BREAST 2/PK SMOKED DUCK BREAST 1/PK PROSCUITTO, DRY CURED DUCK BREAST CORNED DUCK BREAST 1/PK PASTRAMI DUCK BREAST DUCK BACON, SLICED DUCK CONFIT LEG & THIGH 6/PK DUCK CONFIT LEG & THIGH 1/PK SMOKED DUCK DRUMETTE 20/PK SMOKED DUCK DRUMETTE 5/PK DUCK CONFIT MEAT, PULLED,TRADITIONAL DUCK CONFIT MEAT "CARNITAS STYLE" DUCK CONFIT GIZZARD SMOKED CHICKEN BREAST 1/PK BLOC OF FOIE GRAS W/ SAUTURENES BLOC OF FOIE GRAS W/ SAUTURENES FOIE GRAS, TORCHON FOIE GRAS, TORCHON DUCK RILLETTES DUCK RILLETTES SMOKED FRENCH SELECT DUCK , WHOLE SMOKED WHOLE AIR-CHILLED CHICKEN SMOKED CHICKEN MEAT, BNLS /SKNLS CONFIT NY STATE CHICKEN LEG & THIGH 6/PK CONFIT NY STATE CHICKEN LEG & THIGH 2/PK CHICKEN CONFIT MEAT "CARNITAS STYLE" CHICKEN CONFIT MEAT "CARNITAS STYLE"

TEL: 203-937-9389

AVG SIZE

24 OZ AVG 12 OZ. AVG. 7-8 OZ. 1 LB. AVG. 16 OZ. AVG. 8 OZ. 2.6 LB. AVG. 7 OZ. AVG. 3.5 LB. AVG. 14 OZ. AVG. 1 LB. AVG. 1 LB AVG 1 LB. AVG. 12 OZ. AVG. 8 OZ. 2.2 LB 8 OZ 1 LB 8 OZ. 2 LB 4 LB AVG 2.5 LB AVG. 1 LB PK 5 OZ AVG./LEG 5 OZ AVG./LEG 1 LB 5 LB

P.O. BOX 26302 WEST HAVEN, CT 06516

11/2020

EACH EACH 15/CS EACH EACH 12/CS EACH 12/CS EACH 12/CS 5/CS 5/CS 5/CS 10/CS 6/CS EACH 6/CS 6/CS 6/CS EACH EACH EACH 5/CS EACH EACH 5/CS 4/CS

WWW.BELLABELLAGOUMET.COM

BELLA BELLA GOURMET FOODS LLC

ITEM NO.

DESCRIPTION

AVG SIZE

CS SIZE

50505 50655 50650 50702 50700 50705 50706

BELLA ARTISAN PRODUCED SAUSAGES FOIE GRAS BRATWURST 4/PK DUCK ANDOUILLE 4/PK DUCK CHORIZO 4/PK LINGUICA SAUSAGE 1/PK CHOURICO MOURO, BLOOD SAUSAGE 2/PK PORK ANDOUILLE SAUSAGE 4/PK PORK CHORIZO SAUSAGE 4/PK

1 LB. AVG. 1 LB. AVG. 1 LB. AVG. 1 LB AVG 1.5-2 LB. 4/PK 4/PK

5/CS 5/CS 5/CS 10 LB CS 10 LB CS 10 LB CS 10 LB CS

50383 50379 50381 50382 77776 77775 77778

BELLA RENDERED FAT RENDERED DUCK FAT, 7 OZ. RENDERED DUCK FAT, PINT RENDERED DUCK FAT, QUART RENDERED DUCK FAT, GALLON RENDERED CHICKEN FAT,7 0Z RENDERED CHICKEN FAT, QUART RENDERED CHICKEN FAT, GALLON

7 OZ 1 LB 1.75 LB 7 LB 7 OZ 1.75 LB 7 LB

6/CS 3/CS 20/CS 6/CS 6/CS 20/CS 6/CS

TEL: 203-937-9389

P.O. BOX 26302 WEST HAVEN, CT 06516

11/2020

WWW.BELLABELLAGOUMET.COM

Historias Foie Gras El conglomerado de empresas más importante de EEUU en la cria de patos y la producción de Foie Gras, se instala en la ciudad de México.

E

l pueblito de Liberty está a un par de horas de Nueva York, en el valle del Río Hudson, condado de Sullivan, y cuenta con apenas 6,000 habitantes. Los últimos 20 minutos de carretera discurren entre lomas cubiertas de pinares y la temperatura desciende gradualmente. Allí, entre bosques y praderas de un verde brillante, con ese caserío de nombre emblemático en su centro, se establecieron algunos granjeros que hoy día dominan el negocio del Foie Gras en Estados Unidos.

Izzy Yanay, un israelí corpulento y políglota, fue uno de los primeros en instalarse en la zona. Corría el año de 1983 y él ya había criado patos en su país. Tenía los medios y el conocimiento para ir detrás de ese Santo Grial de la alta cocina. Así que dio el primer paso. Le siguieron migrantes de latitudes más cercanas. El salvadoreño Nelson Saravia y su hermano Héctor llegaron, como muchos otros compatriotas, catapultados desde el desastre de la guerra civil, sin capital pero con la vitalidad y el ímpetu para salir adelante.

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Nelson Saravia

“Fue difícil, construimos todo de cero; el foie gras es un negocio hermoso, pero durante 6 meses no vendimos nada”

Nelson entró a trabajar con Izzy en 1986 y su hermano Héctor lo hizo en 1989. Luego, desde 1990, estuvieron en Special the Gambers, también dedicada al Foie Gras, que cerró en 1992. En esos años y los primeros del nuevo siglo, se sucedieron la creación y desaparición de empresas, así como -lógicamente- la absorción por otros jugadores: Commonwealth Enterprise, donde trabajó Héctor, fue comprada por Hudson Valley y ésta, a su vez, fue comprada por el ubicuo Izzy, que antes había perdido sus acciones en Commonwealth.

En el sueño de Nelson y Héctor no había patos y menos Foie Gras, sino el estereotipo de la granja avícola de la época: gallinas, pollos, huevos. Pero con Izzy, que críaba solo patos, comenzaron a enterarse realmente donde estaba el futuro si querían hacerse un lugar en la gastronomía glamour, que ya veían como más rentable.

Renunciaron a Commonwealth y al poco tiempo Izzy resignó su posición en esa empresa, que sucumbió a los dos años. En 1992 los hermanos comenzaron a trabajar con Herman Lee, un productor de gallinas y huevos. Pero sentían que ya habían llenado su cuota de aprendizaje y que era hora de emprender algo propio. En 1998 los diez hermanos Saravia que habían logrado establecerse en Estados Unidos compraron una granja, Cindy Farms. Y se asociaron con Herman para engordar sus gallinas.

“En 1999 nos atrevimos a comprar otra granja más para gallinas, pero ya empezábamos a ver que dejaba muy poca ganancia. Los productores de Pensylvania habían logrado periodos de alimentación más cortos, con lo cual abarataron costos, bajaron precios y nos dejaron poco margen a los demás”, cuenta Héctor.

Fue entonces que Nelson, convertido en líder de la familia, propuso el cambio: compraron 72 patos hembras pekinés, que dan huevos todo el año, y 12 machos moscovita, una raza fuerte y de pechuga grande. Y se lanzaron a criar patos. “Fue difícil, construimos todo de cero; el Foie Gras es

Héctor Saravia, Miguel Montiel, Jennny Chamberlain y Bob Ambrose 62

Patos moulard en la granja La Belle

un negocio hermoso, pero durante seis meses no vendimos nada”. Resultó, sin embargo, el puntapié inicial para el lanzamiento de La Belle Farms.

El moulard, la raza elegida para la granja, es una cruza de pato pekinés y moscovita. Se dice que la primera vez que existió fue en Taiwán. Y que le siguió Francia. El objetivo era un ave más fuerte, con más carne y que resistiera mejor las enfermedades. Nadie pensaba aún en el especimen como futuro para el Foie Gras. Como el pekinés no acepta tan facilmente el embuchado y el moscovita si, el intercambio de cualidades terminó señalando el camino casi obligadamente El moulard abrió la puerta a posibilidades no previstas.

Hasta los años de 1950 el Foie Gras provenía sobre todo de los gansos. Fue cuando los granjeros y seguidamente el mercado comenzaron a ver el potencial de ese pato. Su hígado es más grande que el del moscovita -pesa alrededor de un kilo y el otro unos 600 gramos-, y su alimentación es más fácil. Hasta entonces, dice Izzy, se vendían 2,500 toneladas de Foie Gras en todo el mundo. Con el moulard subió rápidamente a 25,000 toneladas.

Pero como otros casos de animales híbridos, el moulard es estéril, de manera que se le reproduce por inseminación (la hembra pekinés es fecundada con el semen del macho moscovita). La técnica fue llevada a América por israelíes y franceses; pero algunas empresas no sobrevivieron a las dificultades de su aplicación. La Belle Farms, en cambio, se volvió muy eficiente en ello y gracias a su habilidad pudo firmar un convenio de intercambio tecnológico con la universidad de Cornell, gestación y crianza incluidos.

Las ventajas del moulard respecto al ganso son varias: su esófago es más grande, de mane-

ra que puede ser alimentado menos veces aún cuando la cantidad total sea la misma. El ganso es alimentado cuatro veces al día y el pato, en Canadá y Francia, dos veces. “Nosotros los alimentamos tres veces con menor cantidad ”, dice Nelson, “para que la crianza sea menos estresante. Y nos aseguramos de que el ave digiera todo de manera que el buche quede libre para tomar agua”.

“Cambió todo”, dice Izzy, ahora al frente de la empresa Hudson Valley. “Tenemos un animal más fuerte, con más carne y a diferencia de los gansos, que son vulnerables a enfermedades en grupos grandes, a éste lo podemos criar en parvadas numerosas. Podemos también entrar a más mercados.

Fue una revolución. Antes había mil enfermedades”.

“Solamente una vez tuvimos un problema”, cuenta Héctor. “Teniamos un criadero de codornices cerca y hubo contagio. Ahora, manteniendo a nuestros patos bien separados de cualquier otra ave, no necesitamos antibióticos ni vacunas. Todo es natural, y cada vez que termina un periodo de alimentación, realizamos una limpieza total de los cobertizos”.

La teoría es que cuanto más suave sea la experiencia, cuanto menos estresante para los patos, mejor se desarrolla el hígado. En La Belle Farms el cebado se realiza con un tubo flexible de plástico, para no lastimar el esófago. El Moulard vive 15 semanas y el procedimiento se aplica durante sus últimos 20 días (en Canada y Francia el periodo de alimentación dura 14 días, pero es más intenso).

Durante ese periodo el ave está suelto en graneros con surtidores de agua y de comida. Ingresa con alrededor de 5 kilos y sale con aproximadamente un kilo y medio más. Comienza recibiendo 80 63

Silo para el alimento de los patos y maquinaria agrícola en La Belle Farms

El "Museo" de los orígenes y torchon de Hudson Valley

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gramos de una papilla especial de maíz y otros cereales (la empresa tiene sus propios silos, así como la maquinaria para procesar el alimento en sus instalaciones) y va subiendo de 10 a 15 gramos por día.

Aunque siguen criando un cierto número de gallinas para el mercado chino, asociados ahora con Herman Lee, los hermanos Saravia están totalmente enfocados en la cría del moulard. En Estados Unidos hay actualmente tres compañías que hacen Foie Gras, las cuales se han asociado en una cooperativa que reune a sus diez granjas: La Belle Farms, Hudson Valley y Sonoma (esta última de California, aunque recibe patos de La Belle).

La Belle tiene una dotación permanente de 49,000 patos, que se va renovando a razón de 3,500 por semana.

En total, procesa más de 170,000 patos al año. A partir de 2003 la empresa comenzó a cocinar el hígado y lo vende, además de crudo, en torchon, mouse y terrina. También vende ya procesados el confit, el magret y la pechuga. El

Izq. a der.: Bob Ambrose, Herman Lee, Hector y Nelson Saravia, Miguel Montiel

El hígado fresco y ya empacado

Aceites para la cocina

Chef Bob Ambrose supervisa la cocina y para algunos productos comparte instalaciones con Jenny Chamberlain, la Chef de Hudson Valley. La empresa cuenta con otra cocina en Connecticut.

Ahora la idea es hacer esos procesos en México y acortar el periodo que media entre la elaboración y el consumo.

Llegará aquí congelado y a partir de diciembre se procesará en una cocina a cargo del Chef Alejandro Kuri. Se venderá en mouse, terrine y torchon, además de la carne del animal Se puede ganar, dice Alejandro, hasta un 10 por ciento más en sabor si se procesa aquí.

Ha pasado mucho tiempo desde que estos salvadoreños tuvieron el atrevimiento de aventurarse a la crianza de las aves y entrar al mercado de uno de los productos más sofisticados de la gastronomía, con una magra dotación de 84 patos.

Como museo de aquella época han guardado los austeros cobertizos de sus comienzos y la rudimentaria herramienta que utilizaban para la inseminación. Y también anécdotas

que cuentan con orgullo como la visita en sus comienzos de Ariane Daguin, hija del célebre Chef André Daguin y propietaria de la distribuidora de patos D’Artagnan, a decirles cómo y cuándo debían preparar el Foie Gras si querían venderle. No aceptaron y no le vendieron. Ahora los hermanos tienen su distribuidora -La Belle-, y se han permitido rechazar ofertas de compra de importantes empresas del ramo.

También han tenido que pasar por duras pruebas, como el incendio intencional de su granja de Ferndale y de sus instalaciones en Connecticut, peripecias de las que supieron recuperarse con entereza, respaldados por la solidaridad de sus trabajadores, inmigrantes muchos como ellos.

La Belle Farms y Hudson Valley han crecido en medio de turbulencias que han puesto a prueba su organización y eficiencia, hasta dejar de ser pequeñas empresas rurales y convertirse en potentes conglomerados. Una historia de éxito y, como corolario, el enaltercimiento de uno de los productos más exquisitos del repertorio gourmet.

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