SACRAMENTO, CA
For this installment of The Butcher Block, we are looking at three domestic fine artisan meats. I’m excited to share these charcuterie selections with you.
Olli Salumeria's Barley-fed Berkshire Prosciutto, from Iowa: This prosciutto is air-cured ham made from the hind leg of the pig. It comes from certified organic purebred Berkshire hams that are barley-fed from Eden Farms. These hams are hand-rubbed with sea salt and aged for 16 months in true Prosciutto di Parma fashion. You can absolutely taste the care that went into this Prosciutto. It is wonderfully smooth and flavorful.
Olympic Provisions' Olympic Mortadella, from Oregon: This Italian cold cut is packed with pistachios, peppercorns, and flavored with sweeter baking spices, and you can taste it in every bite. Olympic Provisions says that creamy specks of pure fatback help create a delicious, buttery take on classic Italian bologna. This mortadella was fantastic on a lightly salted cracker.
Boccalone's Nduja, from California: This spicy spreadable salami, pronounced ‘en-doo-ya,’ was my absolute favorite offering of the day. If you are a fan of spicy foods, this is a must try. Nduja is cured in a casing like hard salami, but holds a soft texture that is spreadable at room temperature. It is delicious spread across a simple crostini, but between you and I, I can’t get the idea of nduja pizza out of my head.
Be sure to check back next week for more artisan charcuterie!
