COPPA SERRANO
The Coppa of the pig is seasoned with salt, pepper, pimenton (paprika) and hung to cure for 6-12 weeks. Sliced thin on the Berkel. In texture and appearance it will resemble speck with slightly more fatty marbling. These particular pigs are raised in the same area as Spanish Blackfoot pigs, but cannot be called Iberico as it is a different breed.
ZAMPONE
A stuffed pig’s trotter! The trotter is deboned and the meat is removed. The meat is chopped and seasoned with salt, pepper, grains of paradise, grapefruit, and Campari. The meat is then stuffed back into the trotter, it is sewn up, and cooked in the combi. The trotter is thinly sliced on the meat slicer.
TWIG FARMS WASHED RIND
A raw goat’s milk cheese washed with salt water and aged for 2-3 months.
Twig Farm Washed Rind Wheel is a raw goat's milk farmstead cheese made by Michael Lee and Emily Sunderman at their farm in West Cornwall, Vermont. It is also sometimes made with raw Jersey cow's milk sourced from Joe Severy's organic dairy in Cornwall. The wheels are aged for 65 days, during which the rinds are washed with brine made with lees from hard apple cider and whey. This gives it a semi-soft texture and a full flavor.
Flavor: floral, full-flavored, grassy, meaty, savory, tangy
Aroma: barnyardy, earthy, goaty
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