Abraham of North America Inc Prosciutto is almost as hard to make as it is to spell. The company says it's made from premium fresh ham taken from the hind legs of a hog, where the meat is most tasty and tender. It is then dry cured in a process that requires a high degree of experienced craftsmanship. Finally, the Prosciutto is cold smoked over beechwood chips in natural stone chambers. That accounts for the mild taste of the Prosciutto, according to the company, which has been smoking hams in North Germany since 1971.

Acme Smoked Fish offers its Chunky Whitefish Spread under the Blue Hill Bay label, for those looking for a healthier alternative to the traditional cream cheese schmear on their morning bagel. The Blue Hill Bay brand also recently expanded with Herring in Wine Sauce or Cream Sauce, Scottish Smoked Salmon (flown in fresh, then cured in the company's New York smoke house), and Baked Salmon and Baked Salmon with Cracked Pepper.

Alaska Seafood Company still hunts for its salmon, and its Coho Salmon Caviar comes from fish swimming wild in Southeast Alaskan waters. The caviar is available in smoked and regular flavor, sealed in jars that do not require refrigeration until after they have been opened.

Alexia Foods says its new Chicken Nuggets are made with sustainably farmed chicken with spinach and tangy feta cheese. The company also has a new broccoli and cheddar cheese chicken nugget variety and also has a new line of potato nuggets in its appetizer category. Its line of traditional artisan breads has also expanded, with a new variety of classic biscuits.

Alice's Stick Cookies are an award-winning assortment of cookies cut in strips, sold from such purveyors as Dean & DeLuca in New York and Andronico's in San Francisco. There are three flavors: original vanilla (with a toffee flavor), lemon, and orange (with a hint of chocolate).