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Posts Tagged ‘curing’

Slices of Mangalitsa and Red Wattle HamsWe keep an impressive pile of cured pork legs in the shop. The Italian prosciutto and Spanish jamón are justifiably well-known. Also nestled in there, however, are two domestic treats that I advise you not to miss: Mangalitsa and Red Wattle hams. The latter is particularly American, hailing from a centuries-old tradition of pork curing in Surry County, Virginia.

We source our Mangalitsa and Red Wattle ham from Edwards of Virginia who, in turn, sources pastured, humanely-raised Mangalitsa and Red Wattle pigs from small farms in North Carolina and Iowa, respectively. These heritage breeds are prized for their well-marbled, toothsome, flavorful meat, not to mention a wickedly decadent abundance of fat. Mangalitsas resemble a cross between a sheep and a pig – they’re sometimes called “wooly pigs,” for good reason – and they’re related to the wild boar. Like their boar brethren, Mangalitsa meat is lightly gamey, with a sweet, nutty, intense flavor. (more…)

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Salts at Formaggio Kitchen Cambridge

Most folks know that salt is somehow critical to human survival. However, it wasn’t until reading Mark Kurlansky’s book, Salt, that I became aware of just how integral this substance is to the healthy functioning of our bodies and, consequently, the major role it has played in human affairs throughout much of recorded history. As far as our bodies are concerned, the average adult human contains just over a half pound of salt or, as Kurlansky calculates, roughly 3 or 4 salt shakers. However, in the natural course of things, we lose this salt and must take action to replenish it. (more…)

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