The
thing is this, here at The MeatMen we diverge from other salami.
The
quality of an old world cold fermentation process provides the
full flavor of heritage pork and organic fair trade spices. Artisan
dry sausages are hand formed and hung for a six week slow
drying process. Without nitrate pink salt, salt is the natural
and unadulterated traditional cure for which there's no substitute.
It's slow food and the flavor comes from the process. The ideal accompaniment with seasonal raw fruit, veggies, and hearth bread.
We put twists on all traditional meats with The MeatMen passport
stamp from French, Italian, German, andSpanish dry sausages.
full flavor of heritage pork and organic fair trade spices. Artisan
dry sausages are hand formed and hung for a six week slow
drying process. Without nitrate pink salt, salt is the natural
and unadulterated traditional cure for which there's no substitute.
It's slow food and the flavor comes from the process. The ideal accompaniment with seasonal raw fruit, veggies, and hearth bread.
We put twists on all traditional meats with The MeatMen passport
stamp from French, Italian, German, andSpanish dry sausages.
SOURCE OF RAW MATERIALS...
We
think that truly great sausage begins with animal genetics, grains
and sustainable farming. Thais is why we use Vande Rose pork which is
raised humanely and respectful of the enviroment. These practices
ensure the quality of pork for generations to come. A special bread
of pig, called Duroc, which is a pig known for its juicy tenderness
and marbled meat.
The result being, it just plainly tastes better.
SEA SALT AND SPICES
Pure
Sonoma Sea Salt has a fresh flavor that comes through with an
extraordinary crispness in a dry sausage. Superior organic spices are
ground on site for optimal quality. We sustainably source our organic
spices from a fair trade purveyor, Mountain Rose Herbs, for
discriminating consumers like you and me.
ADVANTAGES OF SLOW FERMINTATION
We
Slowly ferment our salamis at a low temp for up to six weeks to
develop a classic flavor that brings out the full flavor of our
heritage breed pork. Due to the long drying period which permits for
many of the natural reactions to take place inside the meat which
gives you a slightly tangy, delicious, and shelf stable product.
WHY WE DON'T USE NITRATES...
While
the use on nitrates and nitrites would decrease our drying time,
we
don’t use them because of the health risks. Sodium nitrate meats
have a tangy flavor that diminishes the eating experience. Simply our
nitrate free salamis and sausages are saturated with wonderful pork
and spices for that wonderful explosive flavor you will
enjoy in
every slice.
NATURAL CASINGS
They
take on a remarkably beautiful appearance when cooked, smoked,
and of
course fermented. It takes more finesse and artisan skill to handle
natural casings.
THE MOLDS ON NATURALLY DRY RIPEND SAUSAGES
Our
salami can have both white mold (penicillin nalviogense) and
blue/green mold (penicillin glaucum). Both are harmless stains,
similar to the molds on cheese.
I am so very disappointed. I was at the farmers market in Little Italy last month and tried a piece of the spicy pepperoni. It was wonderful, moist, slightly hard and very flavorful so I purchased a whole one. I got home to Los Angeles and as per the brochure I was given stored it as instructed. When I opened the parchment and proceeded to cut into it I was barely able to get my VERY sharp knife through it. Once I got a piece cut I popped it into my mouth and attempted to chew. It literally hurt my jaw to chew it and by the time I finished that first piece, even though the flavor was as I remembered I couldn't bring myself to attempt another piece as now my jaw was sore from the effort.
ReplyDeleteI do not know if I just got a bad one or this is how they are, but the sample that I was given at the market was NOTHING like this and I would not have purchased if it was.
I had a sample last summer at a farmers market south of oceanside last summer it was awesome, was planning on ordering some for christmas, not so sure now.
ReplyDelete