Cured Meats

Question 1

Prosciutto Di Parma

Answer 1

Italian cured ham
Aged 14-18 months. It’s from the Emilia-Romana region of Italy, the culinary capital steeped in tradition. The ham is only seasoned with salt and air cured. These hams are saltier than others produced in other regions because the pigs are fed the whey from making Parmiggiano Reggiano.

Question 2

Speak

Answer 2

Smoked prosciutto
Smoked and pressed ham from the Sudtyrol region in far Northern Italy, almost in Austria. Same cut as prosciutto, but cured with the addition of juniper, then cold smoked.

Question 3

Duck Proscuitto

Answer 3

cured dry duck breast

Question 4

Finocchiona

Answer 4

pork salami, fennel seed
It’s all about the fennel. Deriving its name from the Italian word for Fennel, Finnochio, Finocchiona has a wonderful, almost fairy tale like, history. Italian legend states that a Tuscan thief once stole a salami from an open air market and was nearly caught. While evading his capurers, he hid his salami in a cart of freshly harvested Fennel and retrieved it the next morning. Upon slicing into his bounty, the thief could not help but notice the mild, yet noticeable, flavor infusion from the fennel and thus Finocchiona was born.
This Finocchiona is an all pork salami dry cured with wild fennel seed.

Question 5

Calabrese

Answer 5

pork salami, calabrian chile
Prepared with a traditional recipe from the Calabria region of Southern Italy, this dry-cured, spicy-hot salami delivers a tantalizing aroma and delicious flavor. Maestro Calabrese Salami is the spicy partner to their Sopressata. It is generously seasoned with a selection of bold spices and hot peppers, pressed and slowly cured to achieve a robust flavor like no other. Perfect in sandwiches or as an appetizer alongside mozzarella and pizza bread.

Question 6

Lomo

Answer 6

house cured pork loin
Our pork loins are sourced from Heritage Farms and it is a Cheshire Pork. We then cure it for 18 days in a mixture of salt, sugar, cayenne pepper, paprika, coriander, fennel, black pepper, garlic and onion powders. After that time period we rinse it, truss and hang it until it loose 35 % moisture. Alan has perfected this since joining out team.

Question 7

Crespone

Answer 7

Italian “hunter’s” salami
Inspired by a recipe from the mountainous Brianza region in Northern Italy, we make our Crespone from well-trimmed, premium cuts of antibiotic-free pork. We season them with pepper, garlic and sherry wine, then stuff the pork into natural casing and slow age it for a particularly tender texture and ‘country style’ taste. Varieties slow aged at least 26 days. Pairs well with White Ales, Saviognon and Grana Padano Cheese.

Question 8

Bresaola

Answer 8

house cured beef eye of round
Cured beef eye round. The eye round is one large, relatively lean muscle and is cured much like a ham for this product. It is traditionally from northern Italy (alto adige), but we make this in-house. It cures for about 5 weeks. It is flavored with juniper, rosemary, thyme and black pepper, bay leaf, cinnamon, clove and white wine.

Question 9

Coppa

Answer 9

piquant house cured pork shoulder

Question 10

Swordfish Belly

Answer 10

house cured and hot smoked

Question 11

Duck Proscuitto

Answer 11

Duck Breast cured with Black Pepper, Salt and Sugar.