Meat & Fish
Even for those of us who don’t each much meat, Salumi Artisan Cured Meats from Seattle are tempting. Handcrafted by Armandino Batali, this salami is succulent and addictive. Try the Molé, seasoned with chocolate and chilies, or Finnochiona with fennel, black pepper and a hint of curry. The Salumi Salami puts some zip in a traditional recipe – and the results are delicious. We carry six kinds of Armandino’s mouth watering salamis, plus his Coppa, Pancetta, Lardo, and Culatello.
An Italian pairing: Stracchino di Capra, a bold and savory goat’s milk cheese, and Culatello from Armandino Batali’s shop Salumi in Seattle.
We also have Paul Bertoli's delicious Fra'Mani Handcraftd Salumi in the case. Handmade in Berkeley in traditional pastoral Italian styles, these meats are terrific! The pork used all comes from small, family farms where the hogs are humanely treated, and not fed antibiotics, growth hormones, or nasty animal by-products. This gorgeous charcuterie is simply flavored and oh so tender. A lovely complement to Armandino Batali's tango-dancing salumi.
If you’re looking for something more traditional, our Prosciutto is hand salted and cured for over 500 days by the Pio Tosini family in Parma. Sweet, silky and luscious. And the Jamon Seranno is cured for a year and a half in the dry salt air of northern Spain by Redondo Iglesias. Aromatic and flavorful. Add some olives, crusty bread and cheese and you’ve got happiness on a plate.
Next time you want a great meal without any trouble whatsoever, try our Duck confit. Here’s how you prepare it: Open the package. Put the two duck legs in a 400 degree oven for about ten minutes. Take it out of the oven. Enjoy the moist, rich, flavorful meat. Mmmmmm…
Tapas? How about some Boquerrones – beautiful little anchovies pickled in white vinegar and the preserved in good Spanish olive oil. A few of those, some sardines and pulpo (octopus) from Galicia, and you have a one-way ticket to Tapas Heaven.