SACRAMENTO, CA
UPDATED: 5/19 2:51 PM PST
Today on the Butcher’s Block, we’re featuring three different artisan pork products that are sure to delight a variety of palates. This time, we’ve paired the charcuterie with artisan cheeses from Cowgirl Creamery (Mt. Tam), North Valley Creamery (Tomme), and Bellwether Farms (Pepato). Let’s take a quick look at the flavor profiles of each these fine artisan offerings…
From left to right: Biellese's Culatello, Fra'Mani's Salametto Dry, Principe's San Daniele Prosciutto
Biellese’s Culatello, from New York City, NY: If Prosciutto ever had a rival, this cut of meat would be it. Culatello’s extremely long and precise aging process sets it apart from other Italian pork products. Culatello comes from the pork haunch and requires a delicate, expert touch to make. Its soft texture, paired with the strong flavor and aroma gives it a hearty personality that can’t be missed. Biellese says that the fillet of the pig’s thigh is cured for over a year and finishes looking like an “oversized egg,” but it’s the taste that counts, and I’m definitely coming back for more.
Fra’Mani’s Salametto Dry, from Berkeley, CA: This was my favorite of the bunch, and easily belongs on my list of some of my most favorite cuts of salumi. Fra’Mani’s Salametto is a 12-inch long, coarse ground, garlic-scented salami boasting a rich color and full flavor. I really enjoyed the dry texture, and its deep red color gave the plate a bold personality.
Principe’s San Daniele Prosciutto, from Italy: Three conditions must be satisfied before a pig thigh can become San Daniele Prosciutto. Firstly, it must come exclusively from pigs bred in ten regions of Northern Central Italy, including Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche, and Umbria. Next, the fresh thighs must reach the town of Friuli to begin a production process using a procedure called “full salting.” The leg is covered entirely with sea salt and is left for about a week in low-temperature cells, at 1 – 3 degrees Celsius. After removing the excess salt, re-salting, and again removing excess salt, the meat is slowly dried. This process lasts for six months, and then it begins to age for nearly a year. It’s a complex process, but the final result is well worth it.
From left to right: Bellwether Farms' Pepato, North Valley Farms' Tomme, Cowgirl Creamery's Mt. Tam
Bellwether Farms Pepato, a semi-firm Pecorino with whole peppercorns. You may remember this from a previous Wine & Cheese Corner story we’ve done before. As before, the peppercorns give this cheese a nice, subtle kick without overpowering the overall flavor.
North Valley Farms’ Tomme, a raw goat's milk aged cheese. Interestingly, the curd is not washed during the make process and the milk is not pasteurized, so the full flavors of the grasses and plants eaten by the goats comes through to create a smooth, complex rich blend.
Cowgirl Creamery’s Mt. Tam, a smooth, triple-cream cheese with a distinct buttery flavor. Paired with crackers, Mt. Tam had a vibrant taste that I just couldn’t resist.
Be sure to check back next time for more artisan charcuterie and cheeses!
