A dramatically assertive washed-rind specialty, it’s made for stinky-cheese connoisseurs by the anointed artisans of this farmstead inn. Available April-November.
Buy It: $24 for 12 oz.; blackberryfarmshop.com
Try It Here: For their cheese course, Restaurant Eugene in Atlanta pairs Blackberry Farm Trefoil with toasted cranberry-walnut bread and persimmon conserve.
Calvin Trillin traced the history of this Cajun delicacy to an unnamed farmer who, in 1985, asked Hebert’s Specialty Meats to stuff a chicken inside a duck inside a turkey. Held together with cornbread and pork sausage, it’s been a Southern specialty ever since.
Buy It: $79; hebertsmeats.com
Wickles Pickles, Dadeville, AL
Trey and Will Sims started sharing their spicy-sweet, 70-year-old family tradition with the public a few years ago.
Buy It: $5; wicklespickles.com
Try It Here: Emeril’s in New Orleans piles Wickles Pickles (6) on the signature sirloin burger along with short-rib jam and coleslaw.
With a sommelier’s palate for honey, Ted Dennard developed a tasting flight that includes orange blossom, acacia, and tupelo nectars.
Buy It: $14.75 for a 3-pack; savannahbee.com
Try It Here: Elizabeth on 37th gives a hometown nod to Savannah Bee Company with a roasted pork loin marinated in Tupelo Honey and ginger.
Buy It: $7.95 (2-lb. cloth bag); foodforthesouthernsoul.com
Le Cordon Bleu London grad Scott Witherow stone-grinds cacao for this small-batch sea salt-and-pepper bar.
Buy It: $6; oliveandsinclair.com
Try It Here: At City House in Nashville, Olive & Sinclair Chocolate Co. flavors the decadent Chocolate Torta di Biscotti.
Buy It: $8.99 per package; salembaking.com
Buy It: $28 (box of 12); payard.com
Buy It: calliesbiscuits.com; $35.90 (2 dozen)