We’ve been recently flattered by a major national culinary magazine that asked for some samples of our house cured wares from the Meat Co, about which the magazine is considering publishing something.
We of course are confident they’ll like the goods. I FedEx’d three meats to the Big Apple today:
* Blackstrap Molasses country ham smoked over red oak, made from Berkshire breed pigs raised outdoors on a varied diet by Barney Bahrenfuse in Grinnell, Iowa. We call this the Best Damn Ham in the Land.
* Pepperoni made from grassfed pastured Angus beef raised by the Nitschke family in Newman, CA. The pepperoni is also smoked over red oak. I’m super impressed with this pepperoni, I think it’s the best fermented meat we’ve made yet.
* Prosciutto made from pastured goats raised by Bill and Nicolette Niman in Bolinas, CA.
The BDHITL and the pepperoni are available now both to take home from the Meat Co and also on flatbreads at the Linkery. The prosciutto will be available in the Meat Co presently.