I don’t know about you, but we are ready to feel the spring sun on our shoulders and taste the new flavors this season brings. We’ve got some brand-new meats in house that are ideal for all of the al fresco dining we’re dreaming about. It’s the perfect opportunity to treat yourself to something you may not have tried before – these sausages are fantastically good and worthy of all spring soirees.
Firstly, we have two new acorn-fed 100% Ibérico products: Dehesa Cordobesa® Morcilla and Sobrasada. They are the highest category of Ibérico meat, just like our jamón, paleta, and other cuts. They come from the dehesa (oak forest) in the Valle de Los Pedroches outside of Cordoba, Spain, where the pigs have nearly 1 million acres to roam freely. The Encina oak trees that grow here have the sweetest acorns in Spain, and you can taste it in the meat. It is very rare to find either of these sausages made with Ibérico meat in the U.S., so we’re proud to add these to our offerings.
Morcilla de Bellota Ibérica You may have had blood sausage, but the quality of the Ibérico meat makes this dry-cured sausage particularly special. Spaniards employ a nose-to-tail mentality, believing that it’s important to not waste any part of the pig, when so much time and effort goes into their growth. The blood is no exception, and they create an intensely flavored sausage by mixing it with acorn-fed pork meat. Deep red with fat marbling throughout, this morcilla is made with spices that enhance the porky, rich flavor of the meat. Unlike cooked morcilla that is often mixed with rice, this one is dry-cured and can be sliced thinly and served at room temperature. It’s a classic addition to a tapas plate and a great way to branch out from jamón or chorizo.
Sobrasada de Bellota Ibérica Sobrasada is the spreadable sausage of your dreams. A Mallorcan specialty, it’s everything you love about chorizo in a soft, spreadable, versatile package. This sobrasada, made in Andalucia, is elevated by the use of Ibérico pork belly, adding wild flavor and sweetness to the sausage. It is decadent and savory, with the distinct aroma and slight spiciness of Pimentón de la Vera. The abundant fat makes it unctuous and smooth on the palate. Although it might look like a regular dry-cured sausage, its interior is soft like a paté, making it perfect for to add to any number of dishes like stews, rice, and eggs. Or spread it on crusty bread with a drizzle of honey in true Mallorquina style.
Additionally, we are psyched for Chef Cesare Casella’s new salamis: Soppressata and Cacciatorini. They’re made with the same quality ingredients, American heritage pork, and long and slow aging as his Prosciutto Speciale, and the result is really something spectacular. The pigs he uses are raised with certified humane standards, and every pig has 1000 square feet of outdoor space to roam. Cesare is intimately familiar with the traditional Italian way of making salumi, and brings a lifetime of experience to the crafting of these new dry-cured sausages. Not to mention these are the ideal size and format to grab for on-the-go eating! We wish you a joyful spring full of delicious indulgences and new discoveries.
Soppressata Dolce & Piccante Not to be confused with Sobrasada, this is a dry-cured, fermented sausage that is common throughout Italy. Chef Cesare Casella closely follows traditional Italian methods, using heritage breed pigs from American farms. The meat is coarsely ground, giving it a slightly uneven and rustic appearance when sliced. During the slow, long, and cool aging process (minimum 6 weeks), the sausages lose about 30 percent of their original weight, concentrating the flavors of the meat. They are made without nitrites and nitrates. The Dolce is sweet and seasoned with black pepper, while the Piccante is brought to life with Calabrian chilies. Grab some crusty bread, some Sapore cheese, and a bottle of Gaglioppo wine.
Cacciatorini Dolce & Piccante Dating back to the late 19th century, Cacciatorini was the preferred breakfast of Piemontese hunters, or cacciatori, who would bring the easily packable sausage with them on hunts. The links are thinner and the meat is more uniformly and finely ground than the Soppressata, but they are aged the same amount of time – at least 6 weeks. The result is a dense, aromatic sausage packed with flavor. Simplicity is the key to the Dolce’s satisfying flavor; the pork meat is seasoned with black pepper and organic wine. Calabrian chili adds fire to the Piccante. Take them with you on picnics or wherever you want an impromptu snack (and don’t forget the olives and a hunk of Quadrello® di Bufala)!
