DOMESTIC ARTISAN SALUMERIA, CHARCUTERIE
I was wondering if any of you knowledgeable folks could help me out. I posted in the Manhattan board because I figured that the headiest foodies probably post and lurk here.
I am looking for the names and contact info for the best domestic artisan salumerias in the country. Italian cures, french cures would be the most interesting though the pig seems to be loved by many countries so I would be interested in any cured meats period. I am also trying to find out where the best cheeses are made, domestically of course.
I HAVE found a few, but no where NEAR as many as I could in order to be fairly certain I am not missing out on a hidden gem.
This is for a commercial endeavor. I believe I have perfected a few items, these I will do in house. But, I don't have an ego large enough to think that I can do eveything I need in house. This is an art that takes years, years of experiementing and learning from masters. Therefore, I NEED to find such individuals.
So, numbers, names, emails, websites...ANYTHING that would provide me with much needed information. I truly appreciate ANY info you can provide.
Thank you and I am looking forward to hearing from you.
(PS. I hope I am not breaking any rules here, if so, my apologies.)
I suspect this will get moved to General Chowhounding Topics, but I'll throw in my 2 cents now.
BTW - which ones have you already identified? That should help cut down on redundancy.
The best domestic prosciutto I've had is from La Quercia. Best Italian-style salumi that can be purchased retail is Boccalone, though the last time I bought a wrapped salami, they'd changed the packaging in a way that was detrimental to the meat. From their retail outlet, it's still stellar. Best in-house salumi and terrines, Adesso in Oakland. Best French-style pates and terrines, Bar Boulud.
My favorite domestic cheeses are from Andante Dairy and Cowgirl Creamery.
1900 Broadway, New York, NY 10023
Geez, this is the second time I am replying to you, I hope you don't get both replies, but as of now, the first has disappeared.
La Quercia seems to be the darling of Domestic proscuitto fans. Thank you. I'm glad we are putting to rest all those dry, tough, salty excuses for proscuitto we have been producing here, with the utter reluctance to put ANY line of glorious fat around the edge.......bye bye...
I too loved Boccalone's salami's when I was in SF. The founder is a real pork and offal freak, so Im not surprised, but I didn't care for the mortadella. I think mort will be the toughest salume (is it considered a salume?) for the USA to match. The seasoning and spices are soo gently applied that any heavy or light handedness will be noticed immediately. My favorite of all salume, though. The scent of it being sliced paper thing to order is intense. Even thick cut and or grilled and served with something like mustarda is fantastic.
Thank you for your other rec's I will begin researching them tonight. Once again, thank you for your time.
Oh, sorry Dave, I failed to answer your opening question.
Creminelli (salt lake city) Eat in an Italian deli there, I'm from the east coast and NOTHING here was as close to this deli....it was amazing......I couln't understand it.
But, if anyone has any reports on these, Im all ears!!!
Start with Calabria Pork Store on Arthur Avenue, Bronx, for house-made salumi of excellent quality. Turns out that NY State ag rules for making salumi are so strict and, well, costly, that many neighborhood salumeria (like DiPalo) that otherwise would be making their own turn to quality provides like le Alpi.
Oh, I know what you mean about the US regs. IF the USA can never take its place amongst the best producers of salume it will be because of regulations, no other reason. I truly believe that we are right on the edge of letting go our preoccupation with "imported" foodstuff. I saw it first with canned tomatos. I never understood the love affair with San Maranzanos. I always thought our tomatos and our canning were far superior to Italy's and I believe US toms are beginning to get a few converts.
Thanks for the recs, I will check them out.
While I will always disagree about San Marzanos--at their best, and you don't always find them this way--they are incomparable. But we can do much more here. Indeed, in the early years of Italian America, there were very few imports (hard cheeses, oil, canned fish, tomatoes, but not much dried pasta) and salumi were made everywhere. However, I wouldn't want to exchange one old prejudice---ooh, it's imported--for a new locavore nativism. In the end, I feel, it's the value, integrity, and quality that matter, wherever. And in some cases, we'll not likely do it "better" here: ever try a California nebbiolo? It's also good for those of us on the East Coast to remember, as far as food miles go, Spain, France, and Italy can be closer than California. And that often it's not simply about tasting points but also about the deep traditions these unique foods nurture and honor. Good luck!
"And that often it's not simply about tasting points but also about the deep traditions these unique foods nurture and honor. Good luck!"
So true......I've always applied that to dishes or places from MY past....how, in my memory they always tasted better than they really probably are. My mom, to this day, has a soft spot for polenta topped with anything cheap (greens, sauce, evoo with the waxy ends of hard grating farm cheese,) because it was what she eat EVERY SINGLE DAY of the the war, because corn meal was cheap, easily transported and most important...FILLING. When the war was over, she couldn't or wouldn't touch it for years. NOw, with the horrors of war long over, she remembers polenta for the nourishment and filling it gave her and reminds her of her entire family, safe, if just for one night, sharing a meal by the light of a fire , all spoons in one lump of golden polenta.........I know what you mean and I agree whole heartedly.