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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
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Great on Pastas, Pizzas, Seafood, Sandwiches & More!
An integral part of New Orleans' world famous cuisine, this mixture of jalapenos, green and black olives, capers, giardiniera (pickled vegetables) and a blend of herbs and spices, is packaged in imported olive oil and canola oil (all oils are Non-GMO). Traditionally served on a New Orleans "Muffuletta" sandwich, it can also be used on salads, pastas, pizzas, seafood, sandwiches, and more.
Mixing green and black olives, capers, pickled vegetables and a blend of herbs and spices, the Boscoli Italian Olive Salad offers a delicious combination of flavors packed in pure olive oil. Traditionally served on a New Orleans “Muffuletta” sandwich, it can also be used in salads, pastas, panini or used as a pizza topping.
Boscoli Jalapeno Olive Salad Ingredients: Vegetables (Cauliflower, Carrots, Celery, Red Pepper), Pimento Paste Water, Pimento, Sodium Alginate, Guar Gum, Calcium Chloride, Potassium Sorbate (
Unit Size: 32 oz (907g)
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.