SACRAMENTO, CA
Welcome to this installment of The Butcher Block. I have three fantastic fine artisan meats to share with you today. Let’s jump right in.
Left-Right: Coppa Picante, Bresaola, Borsellino
La Quercia’s Coppa Picante, from Iowa/Missouri: This delicious herbal and smoky meat is delightly spicy but not too hot. The pork is cut from the shoulder and flavored with sea salt, Pimenton de la Vera Picante, Cumin and Red Chili flakes. This was my personal favorite of the day.
Creminelli’s Bresaola, from Utah: Bresaola originated in the small mountainous regions of northern Italy. Now Creminelli is continuing the tradition in the U.S. This is a beef sausage that is dry-rubbed, massaged, marinated and air-dried. It is a delicious option to pair with olive oil and a Parmesan cheese.
La Quercia’s Borsellino, from Iowa/Missouri: This cured meat is naturally seasoned with sea salt and spices, with no nitrites, nitrates or substitutes and best served simply with cheese and hearty bread. It is flavorful while still being fairly delicate.
Make sure to check back for more artisan charcuterie!
