Chorizo is a classic sausage made in Spain, Portugal, and much of Latin America. Our chorizo is modeled after Spanish chorizo fresco, as opposed to what most people think of for Spanish chorizo, which is dry cured. It is make largely of diced pork loin and pork fat, along with a smaller portion of ground pork to hold the mixture together. The meat is seasoned with pimenton, Aleppo, garlic, cinnamon, cumin, and thyme. Also added to the grind is colatura di alici, an italian 'fish sauce' made from anchovies. This does not lend a fishy flavor to the sausage but rather gives it an additional depth and almost mimics the cured flavor. The sausage is stuffed into hog casings, dried overnight, then hot smoked, cooled and sliced before being garnished with Maldon sea salt.
Pizza Bianca
The newest bianca pizza has an olive oil base, topped with thinly sliced raw potatoes, mozzarella, taleggio, roasted garlic, and speck. The potatoes are sliced thinly enough that they cook through in the pizza oven. Once cooked the pizza is garnished with parmesan, salt, oil, fresh rosemary, and crispy potato strings (grated on the box grater then deep fried).
Pizza Taggiasca
The pizza taggiasca has mozzarella, provolone, roasted cauliflower, a house made linguica sausage (a Portuguese style sausage made from pork, garlic, black pepper, calabrian chili, smoked paprika, and sage), and splashes of pizza sauce (tomato, garlic, basil, red wine vinegar). Once cooked the pizza is garnished with fresh oregano, parmesan, oil, and a taggiasca olive tapenade (a classic southern French sauce made from olives, garlic, lemon, black and white anchovies, and olive oil).
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