Last updated on:06/20/05 06:14:05 PM
Salumi Artisan Cured Meats, Inc,
Seattle, Washington: Phone - 206-223-0817
and
Hobbs Meats. Applewood Smoked Meats,
San Rafael California: Phone - 415-453-0577
We have been working on this article for quite some time. Part of the delay has been due to our wine making and olive oil pressing. Additionally, we have had some problems getting the products that we will describe in this article. For the record, these problems were not due to the purveyors, but to either our schedule or the result of delivery services that failed to deliver when they said they should. In fact, one order of meats from Salumi Artisan Cured Meats (Salumi) arrived seven days late, well past the time we considered it safe to eat. Salumi was very gracious and recalled the order, then sent us another at their expense.
We purchased Lardo, Guanciale and Tuscan Finocchiona from Salumi. Each of these meats was perfectly packed and labeled, and most importantly delicious! These particular meats are hard to find outside of a large urban area that boasts fine foods stores. The availability via the Internet is a boon to those who enjoy Italian foods, that are not the norm, and that cannot be found at the local supermarket.
Ordering from Salumi was as easy as making a phone call or sending an email. Their products are listed in their web site, and we ordered from there. Upon delivery, we sliced thin slices of each and had them on country Italian bread. Next we made bruschetta of tomatoes, each of these meats, and garlic. (Recipe). The next day, we made a pasta with a Guanciale, chicken stock, garlic and parsley. (Recipe). It was declared "one of the best pasta dishes ever made" (not by the author). The major difference between this dish and similar ones was the very, thin slices of guanciale used and the technique of cutting the guanciale in to quite small pieces after that. A very subtle dish resulted, rather than the more rustic version of the dish often found in restaurants and in Italian cook books.
We do not hesitate to suggest ordering meats form Salumi Artisan Cured Meats (Salumi).
The personnel at Hobbs Applewood Smoked Meats (Hobbs) were also very helpful. He made sure we received the goods on time, and that we received what we ordered. Hobbs can be found at http://www.fbworld.com/HobbsSmkMeats.htm. Their entire list of meats is on this site. The products at Hobbs are different than those at Salumi. They are traditional Italian products most of which are known to almost anyone who enjoys Italian food. Their portions are larger than other purveyors. The reason for this is that both restaurants and individuals can order from Hobbs with the former being Hobbs' largest customer base. Consequently it may be best to order from Hobbs with a friend or two and then share the goods. We ordered and then carefully froze the meats. We are not recommending that the meats be frozen, and suggest this only as a way to preserve larger amounts of meats that would otherwise spoil.
We ordered Rustica Prosciutto (10-12 lbs.), Rustica Pancetta (6-7 lbs.), Prosciuttini Speck (2-3 lbs.) and Prosciutto Salami (5-6 lbs). All were excellent, and as indicated previously, were perfectly packed, and arrived on time and in good shape. The Prosciutto was as good or better than any we have had in Italy, as was the Speck. In fact the Speck was probably better. The Pancetta was also excellent and was not as fatty as other makes. The Prosciutto Salami is a dry salami, and is best eaten with a bit of olive oil and lemon juice. We have made very good panini with this salami, and a bit of good cheese. While good cut a bit thicker then diced for a pasta sauce, we enjoy this most when it is sliced very thinly.
As with the other purveyor described here, we do not hesitate to suggest purchasing any of Hobbs' products.
The easiest way to explore either Salumi Artisan Cured Meats or Hobbs Applewood Smoked Meats is through their web sites.
Salumi can be found at http://www.salumicuredmeats.com/.
Hobbs can be found at http://www.fbworld.com/HobbsSmkMeats.htm.
For the record, The Artisan have no interest, financial or otherwise in either of these food purveyors. We offer the information here are a service to visitors to The Artisan.
Last updated on:06/20/05 06:14:05 PM