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The Butcher Block - Salame Rossa, Parma, Mortadella

The Butcher Block - Salame Rossa, Parma, Mortadella


SACRAMENTO, CA

Today on the Butcher’s Block, we’re featuring three domestic fine artisan pork products that are sure to delight.  We’ve paired the charcuterie with a diverse array of cheeses; one goat, one sheep and one cow to expand the palate to include new flavors and textures.  Let’s take a quick look at these artisan offerings…

 The Butcher Block - Salame Rossa, Parma, Mortadella

From left to right: Fra' Mani's Mortadella, Fratelli Beretta's Parma, Fra' Mani's Salame Rossa

The Butcher Block - Salame Rossa, Parma, MortadellaFra’ Mani’s Mortadella, from Berkeley, CA: Fra’ Mani Handcrafted Salumi’s Classic Mortadella is made with prime cuts from the leg, shoulder, and belly, carefully trimmed by hand.  Fra’ Mani says it is minutely fine-ground, with no artificial additives and speckled with small cubes of pork jowl, the firmest and most flavorful fat on the hog. It is slow-roasted for 10 hours with dry heat and finished with a breath of natural fruitwood smoke that gives it a more complex taste.

The Butcher Block - Salame Rossa, Parma, MortadellaFratelli Beretta’s Parma, imported from Italy:  This was my favorite cut of the day and possibly one of my all-time favorite Prosciutto.  Its secret comes from the lush hills of the Val Parma at an altitude of 2,325 ft.  Cool mountain air and 15 months curing puts this prosciutto in a class of its own.

The Butcher Block - Salame Rossa, Parma, MortadellaFra’ Mani’s Salame Rossa, from Berkeley, CA:  This Salame Rosa is a salame cotto (cooked salame) with origins in the city of Bologna, Italy. It is made from prime cuts from the shoulder, coarsely chopped to create a distinctive mosaic face and speckled with small cubes of plate fat cut from high on the hog. It has a beautiful appearance and lightly spiced taste.

 The Butcher Block - Salame Rossa, Parma, Mortadella

From left to right:North Valley Farms' Chevre, Bellwether Farms' San Andreas, World's Best Italy's Parmigiano Reggiano

North Valley Farms’ Chevre, this soft and creamy cheese is made from start to finish on the farm using only the milk produced by North Valley’s goat herd. It is handmade in small batches using traditional methods to ensure flavor.  Paired with a simple cracker, this was my favorite cheese of the day. 

Bellwether Farms’ San Andreas, this raw sheep milk farmstead cheese is a Bellwether original. Smooth and full-flavored, it’s a delicious table cheese. It pairs well with an aged red wine, bread and olives.

Zanetti Grassi's Parmigiano Reggiano, this cheese is made from high quality raw cow’s milk with no additives and is aged to perfection to obtain its intense flavor.  Its a strong and rich cheese with a slight saltiness.

Be sure to check back next time for more artisan charcuterie and cheeses!