We Wish to Provide Unique Meat & Cheese Selections In Our Market!
Cured and Curd Market:
IBERICO: PERIGRINO ORIGIN: SPAIN// This full-flavored Spanish ham is aged for 18 months in the mountains of Spain and known for its consistent quality. During the curing process the jamón undergoes a transformation transition as it sheds up to 40 percent of its weight – fat melting away and complex flavors and mild saltiness developing.
BAYONNE HAM: DELPEYRAT – ORIGIN: SOUTHWEST FRANCE – BASQUE // This Boneless Bayonne Ham is produced in the Ardour basin in the heart of French Basque Country. It is cured by soaking in sea salt and then dried for nine months. This slow cure leads to a tender ham that melts in the mouth and has a delicate, slightly salty taste. An essential addition to any meat platter. Bayonne Ham 1890 12 Mths Cured (Skinless, Trimmed, Boneless) from Delpeyrat.
DRY-CURED BONE-IN HOOF-ON HAM: SMOKING GOOSE – ORIGIN: INDIANAPOLIS, IN // This bone-in hoof-on ham started on pasture before aging in our cure room for a year under salt, black pepper, and mustard. Rich and silky, this Indiana prosciutto provides a perfect balance of salty goodness and porky sweetness.
COPPA AMERICANA: LA QUERCIA // Smoked paprika and unsweetened cocoa complement the dark meat of our dry cured coppa, a richly marbled cut from the top of the shoulder. Coppa pairs wonderfully with cheese, wine, and beer. Made by hand in Iowa by award- winning cured meat artisans Herb and Kathy Eckhouse.
SALAME ROSA: FRA MANI // 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. Dry roasted with a hint of natural fruitwood smoke. Mildly seasoned with coriander, white pepper and mace, and studded with pistachio nuts.
SOUTH CIDER SALAME: SMOKING GOOSE // SMALL BATCH SALUMI SERIES:
Goose & Pork seasoned with Indiana Persimmons and New Day South Cider