MEATS
Prosciutto di Parma (Parma, IT)
Cured, uncooked, aged for 16 months. Allergy: Nitrates
American Ham (SP)
Boneless pork shoulder brined for two days in white wine, water, lemon, rosemary, salt, pink salt, sugar.
Marinated for two days in tomato paste, garlic puree, cinnamon, cumin, black pepper, roasted red peppers, paprika
Smoked and cooked.
Allergies: Red bell peppers, alliums, nitrates, nightshades.
Duck Liver Terrine ***
Duck livers are rinsed, then seasoned overnight using salt, curing salt, sugar, five spice. Pork fat back is cooked in chicken stock. Eggs are mixed with cream and corn starch. Shallots, and garlic are sweated. The Livers, pork fat back, stock egg cream mixture, and alliums are all emulsified together. The mousse is baked and then cooled. Finally the terrine is topped with a Madeira gelee.
The gelee has Madeira, cinnamon, cardamom, black pepper and apple cider.
Allergies: dairy, pork, nitrates, fortified wine, apple, alliums, cinnamon,
Chorizo Olympia
Made by Olympia Provision in Portland, Oregon, this is an excellent domestic example of a classic Spanish style. Pork, pork fat, pimenton, garlic, salt, and pepper.
Pork and Veal Pate en Croute:
Farce: Ground pork, duck livers, pate spice, shallots, garlic, Thyme, madiera, congac, bread, milk, and eggs.
Inner garnish: Prunes, pistachios, chicken consomme gelee.
Pate dough: Flour, pork fat, milk and eggs
Ingredients in the farce are ground together. The inner garnish is mixed into the meat, and then spread into a dough-lined terrine mold. The terrine is cooked and then cooled. The Consomme Gelee is then poured into the mold and allowed to set, helping to support the contact between the crust and the pate.
Allergies: Dairy, Gluten, Nuts, Alliums, Stonefruit
Pork Rillette-
Pork shoulder is cured overnight with curing salt, salt, and sugar.
The meat is cooked the next day in pork fat until tender. The meat is then seasoned with the cooking fat, orange zest, orange juice, pink peppercorns, rosemary.
Allergies: Pork, nitrates
Bratwurst:
German style sausage that contains Pork and pork fat back, veal. The meat is ground and seasoned with eggs, heavy cream, salt, white pepper, dried ginger, curing salt and nutmeg. The meat is then stuffed in beef middle casings and cooked.
Allergies: dairy, beef, pork
Chicken Gallantine:
Chicken mousse filled inside of a whole chiken that has been pounded flat with breast around and skin covering.
The mousse has ground chicken thighs that are emulsified with eggs, cream, shallot, garlic, cognac, madiera, thyme pork fat back. The galantine is rolled and cooked. Chilled and then fried to caramelize the skin.
Allergies: Alliums, dairy, pork, fortified wine
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