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The Butcher Block: Creminelli’s Varzi, Daniele’s Del Duca<sup>®</sup> Prosciutto, Creminelli’s Wild Boar

The Butcher Block: Creminelli’s Varzi, Daniele’s Del Duca® Prosciutto, Creminelli’s Wild Boar


SACRAMENTO, CA

Welcome to this installment of The Butcher Block. I’ve got three incredible artisan meats to share that are equally as tasty as they are diverse. One is a 2014 favorite, and the other two are brand new to our showcase. Let’s get started!

Creminelli’s Varzi, from Utah: I featured this Italian Salami in 2014, and its coarse grind and spiced notes of nutmeg and clove made it one of my favorites. It has a delicate and approachable flavor that works well on a sandwich or an antipasto plate. I found it paired nicely with a small crostini.

Creminelli's Varzi

Daniele’s Del Duca® Prosciutto, from Rhode Island: This prosciutto has a creamy texture and a light, sweet flavor. It is prepared in the United States using the European tradition of dry-curing. After an application of sea salt, it is aged for a minimum of nine months to develop a consistent flavor. This prosciutto was delicious on its own or paired with a sturdy cracker.

Daniele's Del Duca® Prosciutto

Creminelli’s Wild Boar, from Utah: I was excited to try this one. This salami is a mixture of wild boar and pork. It is seasoned with cloves and juniper berries for a robust yet sweet flavor. Wild boar meat is leaner, tangier and deeper in color making it a more exotic product. It is stuffed into a natural straight casing, hand-tied and slowly cured. This salami was delicious on its own, but I couldn’t help but imagine wild boar pizza.

Creminelli's Wild Boar Be sure to keep an eye out for the next installment of the Butcher Block for more artisan charcuterie! 

Creminelli

Daniele, Inc

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