NEW! Mortadella with Pistachio

  • As many of you know, I am pretty obsessed with cured meats. I have spent years perfecting a lineup of artisan meats loved by chefs, but one thing was missing until now: MORTADELLA!  

    Those of you that have been customers for 15+ years might remember how crazy I was about our mortadella, made in the same oven that also roasted rosemary hams. Well, that co-packer got bought out and stopped producing our mortadella, so we have been snacking on mortadella looking for the right partner. We finally got it right. Flaky, light with nice chunks of back fat, black peppercorns and of course pistachios. This manufacturer is from Italy and since we are also importing prosciutto we added another item from there: Zoe’s Meats Mortadella with Pistachios.

  • Ingredients: Pork, Pork fat, Water, Salt, Pistachio, Sugar, Sodium Ascorbate, Dextrose, Seasonings (yeast extracts, nutmeg, black pepper and coriander extracts, white pepper, coriander essential oil), Garlic, Sodium Nitrite.

    Item 1210: 12-13 lbs / 2 per case

NEW! Uncured Hot Coppa

  • Coppa, is a boneless pork shoulder that is hand rubbed with salt and spices. It is then air dried for an extended period of time. Coppa is similar in texture to Prosciutto and should be sliced as thinly as possible to capture its true tenderness. Coppa is prepared as a whole muscle, IE it is not a cut or chopped product so its weight varies.

    It has a rich earthy flavor that will pair well with a Super Tuscan if you are into Italian Wines, or some of California’s finest Cabernet Sauvignons.

    We believe it is funny that we describe it as a “cured” pork shoulder, yet our product name is “Uncured Coppa”. This is because we prepared this product without sodium nitrite and per product naming requirements for the item, we have to call it “Uncured”. Two things will make this product stand out:

    1. It is a lot less salty than other coppas.

    2. We prepare it in a narrower casing so you can slice it thin with a very sharp knife.

    Most competitor products are saltier and prepared in a larger diameter format that require commercial slicers to slice.

    But let’s take a look at the list of ingredients in our new coppa. How did we achieve less salt and a shelf stable claim? Oregano. Leave it to a Greek to put oregano in something that does not need it. Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and four times more than blueberries. Adding traces of oregano extract is how we were able to back out the salt level and achieve the shelf life desired.

    We added cayenne pepper to crank up the heat to an approachable level.

  • No Nitrites or Nitrates Added

    Gluten Free

    Ingredients: Pork, Salt, Celery Extract, Cayenne Pepper, Black Pepper, Cane Sugar, Garlic Powder, Oregano Extract, Ground Cloves, Cinnamon, Nutmeg.

    Item 1310: approx 1.6 lbs Whole Pieces / 3 per case

Pancetta

  • We rub herbs, salts and spices onto pork bellies by hand. Flavors of cinnamon, cardamom, and nutmeg prevail as this pancetta is perfect to cook with. These bellies are stuffed in a casing. This young pancetta is perfect to add to bitter greens or to enhance any cream sauce. Be sure to taste it in a small batch before applying it to a larger recipe as our pancetta is quite a but sweeter than most.

  • Ingredients: Pork Bellies cured with Salt, Sugar, Spices, Garlic Powder, Sodium Erythorbate, Sodium Nitrite

    Item 20000: 4 lbs/3 per case

Guanciale

  • Many times people ask us how we got into this business, and our response usually includes something about our love for pork fat. Here is the highest prize:

    Zoe's Guanciale. Dry cured pork jowls, Guanciale is used in place of pancetta for many traditional Italian dishes, but this is not a good place to stop when thinking about how to use Zoe's Guanciale.

    Zoe's Guanciale is akin to Pork Butter. Velvety smooth pork fat with hints of garlic and rosemary. Sliver it thin on some crostini or drape it over a scallop. Zoe's Guanciale is a creative interpretation of a classic dry cured meat.

  • Ingredients: Pork Cured with: Water, Salt, Dextrose, Sodium Phosphate, Sodium Nitrite, Sodium Erythorbate, Rubbed with Granulated Garlic and Rosemary

    Item 21000: 8 pieces/10-12 lb case