cured

one man's journey into the salted and marbled world of keep-to-eat meats
A couple days ago, I was at the store and came across this adorable travel-sized hot sopressata, which I sliced and added to a snack board of crackers and cheeses.
Afterwards, I did a little research. It revealed that my snack was a product from an outfit out of Rhode Island called Daniele Foods operated by the Dukcevich family. Apparently, they’ve been making charcute for three generations, and believe it or not, all the Dukcevich men look relatively healthy and not obese. Perhaps the secret is tiny sopressatas like this spicy number.

A couple days ago, I was at the store and came across this adorable travel-sized hot sopressata, which I sliced and added to a snack board of crackers and cheeses.

Afterwards, I did a little research. It revealed that my snack was a product from an outfit out of Rhode Island called Daniele Foods operated by the Dukcevich family. Apparently, they’ve been making charcute for three generations, and believe it or not, all the Dukcevich men look relatively healthy and not obese. Perhaps the secret is tiny sopressatas like this spicy number.

iddyfoodieforthought:

Charcuterie Board - if someone put this in front of me now I’d gladly eat the whole thing. Simply heaven.

iddyfoodieforthought:

Charcuterie Board - if someone put this in front of me now I’d gladly eat the whole thing. Simply heaven.

My friend Dave at Wooster Street Meats offers a fine selection of T-shirts, not meats. It’s not as confusing once you behold the Proscuitto, Soppressata and Mortadella designs, which were some of the originals in the series. WSM has since expanded their reach into Cannoli and Kosher offerings, but I went old school and picked up a stylish yellow and gray Mort.

It’s been too long since I last posted. Came back tonight in a big way tonight with some cheeses, olives, martinis and hot coppa (aka cured pork shoulder with cayenne pepper and crushed red peppercorns). Found these goodies at Buon Italia in Chelsea Market. A delicious way to cap the weekend.

It’s been too long since I last posted. Came back tonight in a big way tonight with some cheeses, olives, martinis and hot coppa (aka cured pork shoulder with cayenne pepper and crushed red peppercorns). Found these goodies at Buon Italia in Chelsea Market. A delicious way to cap the weekend.

c-reel:

Carte de visite: La Charcuterie

c-reel:

Carte de visite: La Charcuterie

I currently live in New York City after having lived in Los Angeles. That said, I am not the type of New Yorker who goes on and on, acting all superior and criticizing Angelino culture (or a lackthereof). That also said, I will never purchase an Italian sub in Los Angeles again.

The glaring difference came when I compared the Italian from Bay Cities Italian Market in Santa Monica (top) with a similar sandwich from a deli called Sunny and Annie’s in Alphabet City (bottom).

My buddy had told me Bay Cities is awesome, so we went while I was visiting. The bun was soft and delicious, but I was alarmed to see that it came with mayo and yellow mustard standard. Also, the meat was Boar’s Head, which is fine, but not what I would expect from a place being touted as an Italian specialty market of high regard. Meanwhile, the Sunny and Annie’s sandwich had freshly sliced ham and salami and a mix of watercress, tomato and red onion in balsamic. It ruled. Mind you, Sunny and Annie’s is basically a bodega with a tiny sandwich counter.

Perhaps this goes without saying, but Los Angeles is superior when it comes to Mexican food and burgers. Subs remain to the domain of the Big Apple.

Claudio’s is one of my favorite spots in Philadelphia. This Italian market is better known for their cheese than meat, but that didn’t dissuade me from picking up a spicy dry salami last time I was in town.

It only took a couple bites to recognize that this sausage might be better than the best pepperoni I’ve ever had. It made me want to go back in time and replace all the greasy, fatty, orange-dripping slices I’ve had before with crumbles from this stick of goodness. And, yes, that is what I would do with my time machine.

bendelaney:

Real Food is Beautiful. Meat Edition.

Charcuterie by Jeremy Hansen of Santé.