Salumi Archives | Murray's Cheese Blog

Shop Murray’s Cheese for La Quercia Artisan Meats Now!

How did a family in Norwalk, Iowa come to produce some of the best cured meats in the world? It started with tradition: After three and a half years in Parma, Italy, Herb and Kathy Eckhouse brought classic techniques back home to create their signature salumi, something they say “expresses our appreciation for the beauty and bounty of Iowa”. Adding responsible sourcing and sustainability to the recipe means that their products don’t just taste great, they’re also produced with the highest standards and best quality ingredients around.

With the demand for awesome American meat constantly growing, Murray’s and La Quercia are now teaming up to help more people get a bite of the good stuff. We will now be stocking even more of their products, and helping Herb distribute his goods to more people. Here are some new products that you have to taste:

Tamworth Bacon – This is the “end all, be all” Bacon. Produced from the belly of the Tamworth pig, this Bacon is full of well-balanced smoky and fatty flavors. Tamworth pigs snack on acorn for a few months which leaves a smooth, lingering nutty flavor on your tongue after the fat melts away.

Pancetta – This pancetta is the perfect balance of herbaceous and fatty sweetness. Perfect for flavoring a dish, bright notes of Juniper and Bay leaf will immediately stand out. Making pasta for dinner? Throw in a bit of Pancetta to bring it to the next level.

Prosciutto – Finding a cured ham that can compete with the Europeans can be tricky, but La Quercia gives even the Italians a run for their money. Nutty, fruity, and slightly sweet, this prosciutto will easily convert the most devoted Italophile.

Lomo Americano – Unlike most cured meats, Lomo is produced from pork tenderloin. This makes Lomo slightly less fatty than some other cuts, but it sure doesn’t lack in flavor. Rubbed with pimento and cocoa, slightly spicy and has incredible depth. This guy is the perfect prosciutto substitute, and plays well with wine.

Speck – Some hams are smoked, others cured. Speck has the distinct honor of receiving both treatments. The smokiness and saltiness combined perfectly to create a meat that is made for pairing. From dense aged cheeses, to bright, tangy, fresh ones; speck can easily transition into many roles.

Iowa White Spread – Like Buttered bread? Yea, me too. But when I tried a schmear of this stuff on a toasted baguette, my world changed. White Spread is basically prosciutto fat that has been cured, and then ground leaving it smooth like velvet. Think porky butter.

Guanciale – Meaning check in Italian, this cured pork jowl is anything but cheeky. The jowl holds some of the pigs most highly concentrated flavors, making Guanciale perfect for cooking with.

– LEO RUBIN

When Leo is not mongering behind the counter at Grand Central he is pursuing his Food Studies degree at the New School or interning in the Murray’s Marketing Department or developing new recipes for the store or managing an event or eating cheese.

by Louise Geller

If like me, you grew up finding pork largely unimpressive, it’s time to take a second look at what it was meant to be. In the US, the pork industry has spent years taking one of the most naturally delicious animals in the world and breeding the flavor right out of it. The vast majority of pork on the US market is bred for leanness and consistency, and as such as become dull, boring and predictable. Where’s the flavor? I’ve always struggled to understand why “the other white meat” would be a good thing. Heritage breeds like Mangalitsa and Berkshire will take your love of pork to the next level – and show you that this meat is in a class of its own.

Mangalitsa
Originally bred to be eaten only by Hungarian royalty, Mangalitsa still maintains a flavor that will make you feel like a king. If you’ve ever had Hungarian salami, you know Mangalitsa: smoky and rich, substantial in flavor and in texture. More and more, these fine pigs are being bred domestically. The meat is far too dark to ever be called “white meat,” and marbled beautifully. Don’t be turned off by the presence of a large amount of fat – these pigs are known for their fat and in many places raised especially for it. Mangalitsa lard is high in monounsaturated fat and oleic acid, making it lighter, cleaner, and yes, healthier. (Mind you, we’re not labeling lard a health food, but if you’re going to eat it – and let’s face it, you’re going to – it’s definitely the healthier option)

The Mangalitsa breed was saved from extinction in the latter half of the 20^th century through the work of a group of Eastern European farmers who revived the breed from 200 surviving purebreds. Today they are becoming more and more widely available, though due to their substantial requirements for food and space it is still a skilled farmer who decides to raise a herd of Mangalitsas. Lucky for us, Mosefund farm in New Jersey is doing just that, and you can get a taste the heritage difference with their fantastic bacon.

Berkshire
Perhaps the most well-known of the heritage breeds, Berkshire pigs originated in Britain where, you guessed it, they were first bred to be consumed by the royal family. They have been bred now for over 300 years, and with good reason – Berkshire meat is sweet, rich and incredibly juicy.

Berkshires were first brought to the USA in 1823 and were initially assimilated into the general pork population – luckily they were rescued from a future of mediocrity in 1875 when a group of breeders who recognized the importance of keeping the breed pure established the American Berkshire Association. Look for the “100% Pure Berkshire Pork” label – this means the producer is a member of the association. Olli Salumeria combines Mangalitsa and Berkshire pork to make their phenomenal salami.

These are just a few of the awesome heritage breeds on the market in the US today – and it is well worth the effort to seek them out for all your pork consumption needs. You’ll never look back!

Tag: Salumi

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