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Posts Tagged ‘sausages’

Midnight Fireworks for Lunar New Year

Midnight Fireworks for Lunar New Year

When you think “Chinese food,” Formaggio Kitchen might not be the first place that comes to mind, but that’s a shame. While it’s true that cheese is still only just starting to make inroads into East Asian cuisines, here at the Cambridge shop we have more than enough products for a Chinese New Year feast. (more…)

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Pork Rillettes and Rabbit Pâté

One of my favorite times each month is when Julie, our in-house charcutière, begins making the amazing treats that she includes in each month’s Formaggio Food Community (FFC) charcuterie share. I’ve always been a huge fan of her regular selections (her chicken liver mousse and duck pâté make me weak in the knees!), so it is exciting to see her experiment on new recipes each month for the FFC. If I’m lucky, she will even let me be her taste tester. As with her usual charcuterie, she always uses super fresh, local ingredients. I recently jumped at the chance to write a blog post about her charcuterie share so that I could take home a full share and enjoy all that it had to offer! (more…)

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Our kitchen takes great pride in the quality of their ingredients. Whether it is grass-fed hanger steaks, locally-grown heirloom tomatoes for a late summer chilled soup or organic Baldo rice from Lombardy in a rich risotto, we strive to let the beauty of each ingredient shine through. This pride is especially evident in our housemade pâtés, rillettes, bacon, pancetta and other cured and prepared meats. Our charcutière, Julie starts with whole cuts of pork, chicken, duck and rabbit and transforms them into small works of art displayed in our meat case.

Formaggio Kitchen Housemade Charcuterie
Julie sources local, humanely-raised and in some cases, grass-fed meat for each of her creations. Pâtés are seasoned with a variety of ingredients including mushrooms, orange zest, pistachios, and golden raisins while cured meats such as bacon, guanciale and pancetta have simple herb and salt rubs that keep the meat’s flavor in the forefront. Julie also makes a variety of fresh sausages with ingredients that vary throughout the year. (more…)

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On Wednesday evening, I had the good fortune to be able to sit in on a pig butchering demo here at the shop.  The demo was conducted by Julie, our in-house charcutière, and Jason, the chef at our South End location.  What a pair they made!  Jason did the butchering and Julie spoke about how she uses different parts of the pig to create her delicious porky products.

Getting started!

This demo (and the one happening this coming Wednesday) were a first for Formaggio Kitchen, inspired by Cochon 555 a pig-themed event that is happening in Boston today.  It turns out that there are a lot of fellow pork lovers out there and we were overwhelmed by the response to the first demo we scheduled – so much so that we scheduled a second and still had a lengthy waiting list!  Hopefully we will get to do this again soon!  I even hear some buzz that we may do a similar type of demo with spring lamb…  Stay tuned!

Setting the stage!

A lot of careful preparation went into the class.  I happened to be working on the Sunday three weeks ago when Julie and Jason broke down a small pig from Falter Farm, MA in order to figure out how they wanted to organize their presentation.  (more…)

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