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.
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.
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.
Be sure to keep an eye out for the next installment of the Butcher Block for more artisan charcuterie!