The Piedmontese Sirloin Fillet comes from the larger part of the T-bone, where the strip steaks come from. Cut from the top sirloin, this is the leanest, most tender part, similar to a fillet mignon. What makes this perfection option is its quick cooking time and tenderness without the hefty price tag.

Multigrain Flax Crunchy, nutty cracker is a great partner to strong cheeses—or peanut butter
Certified Organic, Non-GMO & Kosher

Fat Fowl's first cheese, St. Stephen, is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural jersey cow's milk and fresh jersey cream creates the perfect texture, while the soft, bloomy rind adds an earthy flavor with nutty undertones.