by Scott Pikovsky | Apr 30, 2020 | Fresh & Cured Meats
How does Great Ciao decide on a new product or a new producer? Ultimately side-by-side tastings that determine how products compare. The decision to bring on Il Porcellino artisan charcuterie was a massive undertaking. This particular blind tasting included 7 American...
by Scott Pikovsky | Oct 20, 2014 | Fresh & Cured Meats, Newsletter
Our new 24 “Moon” (720-Day) Prosciutto di Parmas from Devodier are a true knockout! These prized hams are aged in a deep cellar built over the old bed of the Parma River, with red clay brick walls of an ancient kiln and fir wood frames to hang the hams as...
by Scott Pikovsky | Nov 8, 2013 | Fresh & Cured Meats, Newsletter
When you look at how many dry-cured hams are on the market, it’s hard not to feel overwhelmed. Some are simply labeled “prosciutto,” they might even be sliced and vacuum packed and ready to use. Others are called “Prosciutto di Parma,”...
by Scott Pikovsky | Jul 5, 2013 | Fresh & Cured Meats, Newsletter
The name has been repeated so often that it nearly skews towards the ubiquitous. And yet, there’s something you can’t deny about the humble marriage of pork and salt. Born in Parma, nestled in Italy’s culinary heartland of Emilia-Romagna, records of dry-cured hams...
by Scott Pikovsky | Oct 22, 2012 | Fresh & Cured Meats, Newsletter
Judy Gergen grew up on a dairy farm in Hampton, Iowa. For a while, she and her husband lived right here in Minnesota- she raised twelve hundred baby pigs at a nursery and he worked for a corn seed company. But when Larry’s job relocated them to Iowa, she had to sell...
by Scott Pikovsky | Feb 3, 2012 | Fresh & Cured Meats, Newsletter
We have been looking into purchasing fresh pork, and it has been an adventure. The result of the process has been that we have chosen to work with Eden Farms, a farmer owned Cooperative in Iowa. Many of you were able to meet a few of the farmers from Eden Farms at...
