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- Thread starter VLM
- Start date
Kevin Roberts
Kevin Roberts
You guys must have better access to the good stuff from La Quercia than I do. I haven't had freshly cut prosciutto in at least 6 months. My only retail access locally is to pre-cut vacuum sealed prosciutto, which I understandably pass on. There are a few restaurants locally that have better selections, and that is where I had my most recent (good) experience. I had the speck and the coppa and both of them were really good. I also had the prosciutto picante, which was significantly better than my previous experience. I think the texture of the prosciutto has definitely improved over time, I think as much as anything that is a raw material issue. I think their pig sourcing has gotten much better as they've grown and gotten farmers to give them specifically what they want.
I'm really dying to try the guacianale, but haven't seen it at retail. My local purveyor of excellent meats and cheeses, the late lamented Prarie Table went out of business after the flood last summer, and nothing has filled the niche market. Perhaps I'm not looking in the right places.
Are you seeing the guacianale and the lardo (or even the speck and coppa) at retail?
cheers,
Kevin
I'm really dying to try the guacianale, but haven't seen it at retail. My local purveyor of excellent meats and cheeses, the late lamented Prarie Table went out of business after the flood last summer, and nothing has filled the niche market. Perhaps I'm not looking in the right places.
Are you seeing the guacianale and the lardo (or even the speck and coppa) at retail?
cheers,
Kevin
Sharon Bowman
Sharon Bowman
originally posted by Levi Dalton:
I'm digging the La Quercia summer truffle salumi lately.
Oh, yes.
Jay Miller
Jay Miller
Anyone have a rec for a good fennel sausage (I never remember the Italian name until I see it)? I liked the one they sold at Balducci's but of course that's not an option anymore.
Eden Mylunsch
Eden Mylunsch
John Toulze of the girl and the fig in Sonoma has upped the level of the charcuterie he's making for the restaurants. I'm not sure whether it's available via mail order or at retail, but it's worth investigating if you're in the area.
-Eden (interesting interview with him here on the economics of charcuterie)
-Eden (interesting interview with him here on the economics of charcuterie)
originally posted by Jay Miller:
Anyone have a rec for a good fennel sausage (I never remember the Italian name until I see it)? I liked the one they sold at Balducci's but of course that's not an option anymore.
I might be getting repetitive, but Batali's dad's Finnociona is his best product, I believe. I really like it. I have not had any others that I like as much.
typed as I'm eating breakfast (Kurobuta bacon from http://cochonbutcher.com/housemade.html and local eggs. mmmmmm)
As far as Guanciale, making it yourself is very easy (so far). The hardest part was removing the saliva glands and skin. I'll let you know how it turns out.
Kevin Roberts
Kevin Roberts
If I'd had more time this winter I was going to buy half a local pig. Bacon and guacianale were going to be on the list of things of things I was going to do with it, especially as you can do those in the refrigerator. I was especially excited about trying to make guacianale. I'd be interested in hearing how it turns out, with pictures...
originally posted by guilhaume:
I think VLM's raising some porks in his appartment, might want to use one of those...
I'll send you one when they're done.
No. That much I know. But I've been reading them out of order, so I have no idea where I read about it. Or maybe I'm crazy, and it was in Saveur.Same issue?
Kevin Roberts
Kevin Roberts
originally posted by Thor:
No. That much I know. But I've been reading them out of order, so I have no idea where I read about it. Or maybe I'm crazy, and it was in Saveur.Same issue?
There was an article about them in Saveur, perhaps early last summer or if not then perhaps sometime in fall of 07. I'm not at home, so I'm not near my pile of back issues. Google tells me Nov 07.
Oliver McCrum
Oliver McCrum
I recommend Adesso in Oakland, which now has a salumi bar with something like 30 different varieties, all produced by them. Great wine list, too.
Perbacco in SF makes their own stuff, too. Same comment about the list.
Perbacco in SF makes their own stuff, too. Same comment about the list.
originally posted by Oliver McCrum:
I recommend Adesso in Oakland, which now has a salumi bar with something like 30 different varieties, all produced by them. Great wine list, too.
Perbacco in SF makes their own stuff, too. Same comment about the list.
Don't you mean varietals?
Arjun Mendiratta
Arjun Mendiratta
Good to hear that Adesso's the real deal.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by VLM:
originally posted by guilhaume:
I think VLM's raising some porks in his appartment, might want to use one of those...
I'll send you one when they're done.
I understand that apartment-raised pork can become rather bretty.
Oliver McCrum
Oliver McCrum
originally posted by VLM:
originally posted by Oliver McCrum:
I recommend Adesso in Oakland, which now has a salumi bar with something like 30 different varieties, all produced by them. Great wine list, too.
Perbacco in SF makes their own stuff, too. Same comment about the list.
Don't you mean varietals?
Yes of course, sorry.
No wait, I meant fuck off.
Oliver McCrum
Oliver McCrum
originally posted by SFJoe:
Staffan doesn't sell any to go, does he?
I don't believe so, unfortunately. On the other hand I love going to Perbacco; just had lunch there as a reward after going to the dentist. Agnolotti dal Plin just like in Piedmont.