One essential aspect of preparing charcuterie is the breed. Different pigs put up fat at different rates and in different places. In Italy, farmers have been developing their favorite breeds after hundreds of years of observing and crossing pigs. We could simply import a "Cinta Sienese" or "Nero di Cinta" and be done with it. However, that simply does not fit with our approach to farming.
We believe in the importance of biological diversty in our food. Having a pig that is native to our geographical region not only increases the chance of the animal to strive here but also opens up the possibilities of discovering new and delicious flavors and products. It took us a lot of research and disussions with experts in Italy and in the US, and now we are truly happy to announce that we have identified the breed that we want to raise for our future products: a cross between a Red Waddle and a Durac.
We believe in the importance of biological diversty in our food. Having a pig that is native to our geographical region not only increases the chance of the animal to strive here but also opens up the possibilities of discovering new and delicious flavors and products. It took us a lot of research and disussions with experts in Italy and in the US, and now we are truly happy to announce that we have identified the breed that we want to raise for our future products: a cross between a Red Waddle and a Durac.
Charcuterie takes a lifetime to prepare, so our customers will not be able to enjoy the outcome until March 2015! Yes, this is how much planning ahead we have to do, and that is why prices for our cured meat is higher than for fresh meat. Anyway, we are starting now to set up the Red Waddle/Durac vs Large Chester/Durac (our current breed) challenge. When the prosciutti and salami are ready, we will shoot you an email and we will bring our products to the Farmer's Market to ask you for your evaluation!
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