Thursday, August 27, 2009
Take the Cure!
Our determination to find the finest cured and smoked goodies for the Coop Protein Case has led us to La Quercia Artisan Cured Meats. La Quercia products have been praised by the New York Times, Chicago Tribune, Philadelphia Inquirer, Bon Appetit, and slews of those terribly famous celebrity chefs you see on the teevee. Vogue food critic Jeffey Steingarten wrote that La Quercia makes "the best American -- or imported -- prosciutto I've ever tasted." The meats are produced through traditional dry-curing, using only sea salt -- no lactic acid, nitrates, or nitrites. Made from humanely raised, anitbiotic-free Berkshire pork.
We're carrying the following items, all presliced and in 3-oz. packaging.
Prosciutto Americano: dry-cured ham sliced thin, and usually served uncooked as an antipasto, or on sandwiches.
Pancetta Americano: pork belly that has been salt-cured and spiced (bay, pepper, juniper). Often used to flavor other dishes, especially pastas such as carbonara and all’amatriciana.
Speck Americano: juniper-flavored dry-cured and smoked ham originally from Tyrol, a region partially in Austria and partially in Italy. The light smoking (over applewood) differentiates it from the sweeter prosciutto. Use like prosciutto, or as a substitute for bacon.
Due to lack of space in the Red Meat Case, look for La Quercia in the 12-foot Poultry Case, down near the terrines, pates, and other charcuterie.