Historically, after a hog was slaughtered in Calabria, and the ruling class took their share, Calabrian peasants would preserve the less desirable parts by aging them with Calabrian Chilies and sea salt . Today, in the area of Spilinga in Calabria, butchers specialize in the craft of ‘nduja. Similar to many traditional pork salami, 'nduja has been improved over time, and today premium products only use whole muscle cuts like jowl, belly, and shoulder in production.
This post takes a personal turn compared to what I typically blog about at knowurfood.org. However, I thought this was the best forum to communicate my explanation for why I declined my invitation to compete in the Cheese Mongers Invitational Masters competition this weekend. I competed to be proclaimed the best cheese monger in America¹ … Continue reading My Apology to Cheese Mongers
Terroir is the essence of a particular air, the water, and the soil. It is also and expression of the animals and the people that work the land. To live on a farm, as a family, removes the distinction between the farmers and their product.
It's sustainable, farmstead, made from raw milk, it is unique in appearance and flavor, it is it's own original recipe, and it has been that way for over 800 years. But, the list goes on.
I really like this concept. Buy a piece of a responsibly farmed and humanely raised animal, and have the meat delivered to your door. Joel Salatin is connected, and we know he cares. Check it out... https://www.crowdcow.com/l/udzzxyd4u/2
Cheesehead SongCheesehead Song Not in any particular order, mostly... Anne Pickett, Sartori, Artisan Cheese Exchange, Schreiber, Specialty, Stone Ridge, Agropur, Swiss-American, Deli Source, Union Star, Valley View Cheese Coop, Wakker, Lynn, Malcore, Westby Cooperative, White Jasmine, World Import, Wisconsin Cheeseman, Zimmerman, Wiskerchen, Joe Widmer, Arena, Babcock Hall, Yellowstone, Cedar Valley, Biery, Cady Cheese, … Continue reading The Cheesehead Song