Iberico di Bellota pork, coming from the pata negra (black foot) pigs, of spain is considered to be some of the best pork in the world. The phrase de bellota indicates that these pigs have been fed a diet of acorns, giving the pork a unique flavor and a delicate texture. Not all iberico pork is acorn fed and the de Bellota is considered to be the best of the best. This is a very simple and classic sausage, pork, pork fat, pimenton, garlic, salt, and pepper. This sausage is nitrate free.
Mazzafegati
This is a classic umbrian style offal sausage, the name indicates the use of liver (fegato) however other offal cuts can also be used. We will be using primarily pork liver but sometimes kidneys as well. The offal is mixed with pork, pork fat, red wine, and red wine vinegar, cocoa powder, roasted shallots, thyme, cloves, and nutmeg. The ground meat is then mixed with prunes poached in red wine, and toasted pine nuts, stuffed into a beef casing and cooked. To serve it is hand cut, garnished with salt, oil, and fennel pollen.
Bonne Bouche
From vermont creamery bonne bouche is an ash rubbed goat cheese with a geotricium rind. Aged for about 1 month its very oozy around the rind with a Cakey interior. Creamy and citrusy this a delicious and classic goat cheese.
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