SACRAMENTO, CA
For this installment of The Butcher Block, I was lucky enough to try three domestic fine artisan meats. I can’t wait to share these charcuterie selections with you.
Fabrique Délices' “Sau Sec,” from San Francisco, CA: This Saucisson Sec is made in the traditional French style in the Bay Area. It has full meaty texture and a satisfyingly porky flavor and is seasoned with sea salt, pepper and a little garlic. With a perfect blend of seasonings and fat, this was my personal favorite of the day.
Fra'Mani’s Salmetto Picante, from Berkeley, CA: This delicious dry salami is a Spanish-influenced dry chorizo. It is piquant and slightly smoky with a beautiful brick red color. The wonderful subtle spices greatly enhanced the overall flavor profile.
La Quercia’s Lomo, from Iowa/Missouri: Lomo is a boneless loin cut that is seasoned with sea salt, Pimenton de la Vara and cocoa and aged 3-6 months. This slightly sweet bite is as smooth as butter with a delightfully complex flavor profile. 
Make sure to check back for more artisan charcuterie!
