First, check out my short Ride & Review video HERE:
My wife and I finally got in here for a sandwich.
The place has been around for a long time, and I have to say, there’s a reason for it. The sandwiches are GREAT! This was a little expensive at $17, but when you compare to a place like Joey Roses ($8), which are smaller, the price makes sense. The quality is great from the bread to the Calabrian chili paste to the meats and mozz.
We went with the Uncle John (mortadella being the big selling point) and we added the chili paste.
It’s that time of year!!! One of my favorite meat events is coming to Flushing Town Hall again next week on February 23rd. That’s right: Charcuterie Masters is BACK, hosted again by NY Epicurian Events.
They are a Catskill Mountains-based producer of premiere farm-to-table food and wine festivals and educational programs. They pair the agricultural bounty (including grass-finished beef, organic produce, artisan cheeses, smoked fish, and wines from the region’s lush mountain valleys and fresh water streams) with New York City’s most innovative chefs and the culinary community.
Their goals include creating jobs, driving economic development by assisting family farmers and local artisans, and fostering culinary and agricultural tourism in the Catskill-Delaware New York City Watershed. This exposes everyone – from chefs to culinary professionals to foodies to gourmets – to delicious, fresh, sustainable and healthful foods.
“Sink your teeth into the best of the best charcuterie as artisans—makers of sausages, patés, hams, salumi, and more—gather once again to vie for top honors at the fourth annual Charcuterie Masters. Enjoy unlimited tasting of more than 60 varieties of charcuterie, including sumptuous Portuguese Alentejano ham from Rodrigo Duarte who will also be doing a butchery demonstration of this forerunner to the pig that produces Spain’s famed jamon de pata negra. Like what you taste? You can also purchase charcuterie on site.
In honor of the Year of the Pig Chef Stephen Yen of Sugarcane Raw Bar Grill will be roasting a pig in La Caja China and preparing sumptuous roast pork bao with garlic hoisin, scallions, and cucumber.
Meet the charcutiers and taste exquisite dishes prepared by top NYC chefs, including Pitmaster Josh Bowen of Queens’ very own John Brown Smokehouse and Alfonso Zhicay of Casa del Chef Bistro. Savor pairings, including beer from Queens’ Mikkeller NYC as well as cider as well as cider and top-rated wines from Rooftop Reds.
VIP guests will have access to the entire festival one hour earlier and exclusive access to the Charcuterie Masters VIP Experience, which includes exclusive charcuterie selections from Muncan Food Corp., top-shelf spirits, and a charcuterie surprise prepared by New York Epicurean Events president Chef David Noeth, as well as an exclusive charcuterie demonstration.
In addition to the prestigious Charcuterie Masters Awards there will be a People’s Choice Awards where attendees will be able to vote for their favorite charcuterie booth and restaurant!”
A $70 general admission ticket entitles guests to explore unlimited tasting and sampling of all food and beverages. Additionally, there will be $150 VIP tickets sold, which will allow access to a special hour with early access to the entire festival. You can get your ticket HERE.
Last night The Cake Dealer put together the most incredible sandwich I’ve ever eaten in my life. A successful combination of Vietnamese and Italian cuisines – a “Vietalian” banh mi sandwich that she called the “Banh Mia” sandwich.
Mortadella, prosciutto, pickled carrots, pickled daikon, fresh cucumbers, cilantro, mayo, maggi sauce, sri racha sauce, and nduja on a baguette. If this isn’t a thing, it will be soon – mark my words. She would have lines down the block if she opened up a sub shop with these.
I was pushing for Italian bread to make the circle complete, but the French baguette is a very important part of Vietnamese banh mi, so it had to stay.
We had actually seen something similar before, in Philly, but more along the sausage route.
Although we didn’t try that sausage and pepper banh mi, I think my wife’s is better and actually makes more sense as fusion cuisine for the following reasons: (1) the mortadella is similar to the bologna and head cheese; (2) the prosciutto is similar to the ham, and (3) the nduja is similar to the pate – which are all used in the classic, traditional Vietnamese banh mi sandwiches.
You animals may have seen my post about Charcuterie Masters a week or two ago. If not, go read some more about it at that link I just dropped. This post is dedicated to the incredible shit we tried at the 2017 event.
Jacuterie was showing off some incredible dried salami with regional flavoring inspirations:
Elevation got my chip for the vote though. These flavors were amazing, and every chub was worth buying.
Black truffle.
Chorizo.
Barley wine.
Breakfast (maple whisky).
Fennel:
Black pepper:
Sour ale:
Chocolate stout mole:
I also tried some pastrami flavored BBQ short rib, which was sickeningly delicious. Unbelievable.
Smoking Goose came through with some incredible game-based meats. Terrines, head cheese, you name it – all great.
Yeah you are reading that correctly – lamb soppressata.
The rabbit and pork cheek terrine was my favorite.
They had some “rust belt” salami too.
On the subject of head cheese, Dickson was on point as well:
That was a duck mortadella (round one) and the pretty one had lots of duck tongue in it.
The garlic sausage from Heather Ridge Farm was a nice bite, but their root beer syrup concentrate stole the show.
Gaseiro e Bom had 5-year aged prosciutto for $800 a pound. Or you could just eat the free samples all night, like I did.
Ends Meat had some great items. In addition to the pork they even had a little beef salumi as well.
They had a nice nduja too.
I enjoyed the pate a lot at the Trois Petits Cochons table.
I signed up for a chance to win 50lbs of bacon from Ribs Within:
Refreshments – I liked the “kinda dry” one better than the bone dry.
Smoke Show was apparently smoking a whole hog on the premesis. I knew something was up when I saw the sign and cleaver.
We heard something was going on out back, so we investigated. Turns out that Smoke Show really did put on a show:
I took some video of the chopping process, and I got upset when a little bit spilled out of the pan:
There was also some smoked alpaca from the people that run Duck’s Eatery and Harry & Ida’s:
Oh and then there was this whole room full of amazing sliced meats, pickles and pretzels with mustard. I was honestly too overwhelmed by it all. Where do I even begin?
That about does it. If you missed it, next year, make sure you go.
Check this out: I just got press access to this amazing event coming to Flushing Town Hall on February 25th. It’s called Charcuterie Masters, and it’s being hosted by NY Epicurian Events Inc.
They are a Catskill Mountains-based producer of premiere farm-to-table food and wine festivals and educational programs. They pair the agricultural bounty (including grass-fed beef, organic produce, artisan cheeses, smoked fish, and wines from the region’s lush mountain valleys and fresh water streams) with New York City’s most innovative chefs and the culinary community.
Their goals include creating jobs, driving economic development by assisting family farmers and local artisans, and fostering culinary and agricultural tourism in the Catskill-Delaware New York City Watershed. This exposes everyone – from chefs to culinary professionals to foodies to gourmets – to delicious, fresh, sustainable and healthful foods.
Charcuterie Masters is the first ever competition of its kind and brings together more than 20 professional and amateur makers of artisanal charcuterie from across the U.S and Canada, including Rodrigo Duarte (Caseiro E Bom, Newark, N.J.); John Harkness (Prime Meats, Brooklyn, N.Y.); Chad Nelan (Elevation Charcuterie & Artisan Meats, Denver); Stewart Taylor (Babelfish Bistro, Guelph, Ontario, Canada); and Giuseppe Viterale (Ornella Trattoria, Astoria, N.Y.).
Charcuterie Masters 2017 is so much more than a national competition, it’s a celebration of Meaty Times where guests will be able to sample exquisite cured meats and salumi — including hams, bacons, pates, sausages and much more.
Participating chefs for Charcuterie Masters 2017 are:
Hugue Dufour (M. Wells Steakhouse)
Will Horowitz (Ducks Eatery, Harry & Ida’s Meat and Supply Co.)
Pitmaster Josh Bowen (John Brown Smokehouse)
Alfonso Zhicay (Casa del Chef Bistro)
Guests will have an opportunity to savor charcuterie, learn from the makers as well participate in a people’s choice vote of the ‘best-of-the-evening’ charcuterie. Pairings will include top-rated wines, craft beers, and farmstead ciders. Guests will also have the opportunity to purchase charcuterie directly at the event.
A $60 general admission ticket entitles guests to explore unlimited tasting and sampling of all food and beverages.
Additionally, there will be $100 VIP tickets sold, which will allow access to a special hour from 5 p.m. to 6 p.m. enabling VIP guests to enjoy early access to the entire festival.
A recent trip to Italy renewed my interest in, and appreciation for, all things “sliced meaty.” I thought I’d seize the opportunity, capitalize on my rekindled passion for this delicious shit, and dive a fuckload deeper into the various types of salumi with a detailed-as-balls educational post for you assholes.
Check it out you savages. This was an actual street name in Trastevere, Rome:
In case you’re a complete dunce, that means “Street of Salumi.” I like to call it Meat Street, if you will, which is where I’m about to take your ass right now.
So just what exactly is salumi? Generally, it’s any food product made from pig meat (usually), especially cured meats, such as salami. That’s not super explicit, and some salumi even involve beef, but essentially we’re talking Italian pork-based “cold cuts” here.
One thing we all love is prosciutto. Prosciutto is a TRUE salume (singular of salumi), meaning it’s a whole cut of animal, usually a leg or shoulder. A leg gets hung to cure, and later it is sliced and eaten.
Then there are items that involve ground meat, like salami and salsicce (sausage). Salami are smoked, air dried or salted, and then left to age. Salsicce is either raw or cooked slightly, and is a kind of salame (singular of salami).
Okay so salumi, salami: is that like potayto, potahto? Nope. Salumi is more of an umbrella term. All salami are salumi, but not all salumi are salami. Get it? Of course you don’t, because it’s fucking confusing. You had to go back and read that twice, didn’t you? I did. Maybe a Venn Diagram will help illustrate the point better:
Okay so let’s ignore the umbrella salumi term, since it’s kind of useless for our purposes here. I’m going to give you some info about the two major types of Italian meats: true salumi and salami.
TRUE SALUMI
As mentioned earlier, these are cured meats that have been made from a whole cut of animal, usually a leg/thigh or shoulder.
Prosciutto
Prosciutto is a dry-cured leg o’ pig, and is probably the most common salume. These legs actually hang in Italian salumeria shops like decorations. It’s amazing.
Prosciutto crudo is the uncooked version, while prosciutto cotto is the cooked version.
For crudos, you’ll often see differences in the aging time based on the regions in Italy from which the ham hails. For example, Prosciutto di Parma is usually aged about 10-12 months, while San Daniele is 15-18 months. Some regions will age their hams longer, like 24 months, to impart different flavors, increase sweetness levels, etc.
As for prosciutto cotto, think of it like a traditional cooked ham.
Speck
Speck is a type of prosciutto that’s smoked (as well as dry-salted and aged), so it has a stronger, more unique flavor.
Capocollo
This salume is usually lightly seasoned with garlic, herbs, spices and wine, but the execution differs by region. The meat is then salted, stuffed into a natural casing, and hung for up to six months to cure. The meat itself is whole muscle from the neck and shoulder areas, so it is a salume despite being stuffed into a casing.
Fun side note: You may have seen capocollo spelled coppa, capicollo, capicola or capicolla. It’s even referred to as “gaba-gool” by NY/NJ area Italians and the show The Sopranos (or in this case, MadTV):
Pancetta
This is Italian pork belly (bacon). It’s usually cured and sometimes spiced. They slice it thin and eat it like cold cuts over in Italy. While technically not the same, you will often see pancetta swapped out with guanciale (pork cheek) or lardo (pure fat) in many Italian dishes that traditionally call for pancetta.
Bresaola
Bresaola is a cured, lean cut of beef, often times filet mignon.
You can see it here in my wife’s video from a salumi shop in Rome called La Prosciutteria, which I refer to as fucking heaven. There are a few selections of bresaola across the top right, immediately as the video begins:
While this may not necessarily be a salume, it is very often found in Salumeria shops throughout Italy. With that said, and the fact that this shit is delicious as fuck, I figured I’d mention it here.
Porchetta is a savory, fatty, and moist “pork roll.” It’s essentially a boneless pork roast whereby the pig is gutted, de-boned, arranged carefully with layers of stuffing, then rolled, wrapped in skin, and spit-roasted over a flame. Stuffing usually includes rosemary, fennel, garlic and other herbs, and porchetta is usually heavily salted.
It is typically served hot, cut thick, and eaten like a main course dish with a fork and knife. However it’s also common to see it sliced thinly after cooling. It’s then put into sandwiches or served on wooden meat board platters like the other salumi discussed above.
Okay, so a recap: Salami are ground meat, encased products that are smoked, air dried or salted, and then left to age.
If you’ve ever eaten an Italian hero, you’ve eaten some of these meats. Ingredients and parts can vary. In some cases you may even see non-pig versions, like venison or elk. In Venice, I even saw horse salami:
Regional Salami
Salami varies greatly by region. In some areas of Italy, the meat is finely ground with tiny flecks of fat visible.
Other regions use a more coarse grind, use larger chunks of fat, or add spices and herbs.
My favorite varieties are the ones in which truffles are added.
Salame Piccante
The pepperoncino pepper is a mildly spicy variety of chili pepper. That pepper is what makes a salame “piccante” (spicy), as it is mixed up into the grind when making salami piccante. In the US, salami piccante is typically called “pepperoni.” However, in Italian, the word “pepperoni” actually means “bell peppers.”
Soppressata
Soppressata also varies by region and exists in different sizes and shapes, but the spice level and red coloring are both universal traits. It is almost always more coarsely ground than salami.
All that said, one can still find varieties of soppressata that aren’t quite as “hot.” While these pictures show a thinner chub, the most common forms I have seen were thicker, like three or four inches in diameter (like a giant’s penis).
‘Nduja
This delicious shit generally comes from southern Italy. It’s an aged, spicy, spreadable salami “paste” that’s made from various parts of a pig. The spice levels are pretty hot in this product, and since it’s so soft, it is often spread onto bread like butter, or thrown into tomato-based sauces to kick them up a little bit.
Mortadella
This might be my favorite of the lot, and that’s a bonus for me, because it is usually the cheapest to buy in stores. The meat itself is similar to bologna in texture (in fact it IS bologna, since it hails from the town of Bologna). It’s extra finely ground (almost like it was processed by machine) heat-cured pork, which incorporates small cubes of pork lard.
I think mortadella is more smooth and soft than standard bologna here in the US, and it has a real porky flavor. Sometimes truffles, pistachios, olives and garlic are added for flavoring as well. Those are the best kinds. Also, lots of times these meats are formed into HUGE logs that are upwards of a foot in diameter.
Salsicce
Sausage party! The main difference here is mainly that, most times, salsicce is raw, uncured, or un-aged and needs to be cooked prior to eating. But some sausages are smoked and, thus, can be eaten as-is (like a hot dog or kielbasa).
So that about covers most of the common types of salumi you’ll see out there. I hope this information was helpful. If it wasn’t, then I should add that I don’t really give a fuck. Either way, go forth and eat this delicious meat. It will make you happy.
The Somerset is a really nice grilled cheese sandwich that’s available at MeltKraft, down in the Turn-Style food hall at Columbus Circle. I got to try this when I was invited to a PR event to promote Turn-Style and all the shops within.
What’s so special about it? Melted gruyere, cured ham, cornichon, pickles and grain mustard. The version pictured here has some added prosciutto, because why the fuck not?
It also pairs up nicely with the tomato soup, which has a nice herbaceous kick to it from the fennel.
MELTKRAFT
TurnStyle Food Hall
1000S 8th Ave
New York, NY 10019
I was never really a big fan of the panini as a possible sandwich substitute, until now. As you can imagine, I’m kind of an old fashioned dude. I like my meat and cheese slapped between the bread of a potato bun or hero roll, rather than squished down and toasted. After all, I like to preserve the sanctity of the inside of my mouth, sans cuts and scrapes, and avoid getting ripped to shreds in there from hard, crispy bread. French bread, for example. I love it to death, but as a sandwich bread it is borderline awful (maybe with the exception of a Cuban or Banh Mi). Paninis always just fell into that realm for me. “It’s toasted and crispy, so it will probably rip my mouth apart.” That was the inner monologue.
Enter Jonny Panini to change my mind. This joint makes amazing panini bread that has a supple softness inside to complement the outer crisped and toasted exterior. It’s almost like a thin version of focaccia bread, or even like a pizza crust. My panini mouth cut fears are now significantly abated.
Add to that a plethora of fine, quality Italian ingredients – like aged cheeses, fresh tomatoes, bright greens and top notch prosciutto – and you have the makings of some of the best panini sandwiches this city has to offer.
Jonny himself has decades of experience in the restaurant business. He meets his customers with a warm, vivacious and friendly personality. He exudes passion for his food, and it permeates the establishment. You feel like you’ve known Jonny all your life when you speak to him, and he knows you as well. He truly does; at least as far as your taste buds are concerned.
His menu of 18 panini sandwiches are static items that can not be swapped around or substituted. Oh, did you want the balsamic reduction on your #3 but it’s only offered on #1? Too bad. It’s on #1 and not #3 for a reason, and when you try #3 you’ll know it’s not meant to be there. That’s the kind of knowledge I’m talking about. And confidence. Jonny knows what works. Trust him. I did.
I came in with a gang of foodies for a special press tasting, so we tried a few things:
#1: Prosciutto e Mozzarella Panini ($13)
Prosciutto, mozzarella, arugula, shaved parmigiano and tomato with a balsamic reduction. This was my favorite of the three paninis we tried. It just really popped for me.
#2: Prosciutto e Provolone Panini ($11)
Prosciutto, sharp provolone cheese, tomato and lettuce with house made basil pesto. Jonny makes the pesto authentic to how his kin made it back in Italy. Family secret!
#9: Turkey e Avocado Panini ($11)
This is the only panini that isn’t pressed, toasted and heated. Why? Because Jonny doesn’t want to ruin the avocado. Smart, and like I said above: Trust in Jonny’s expertise. I do hate warm avocado, as a matter of fact. Anyway, the sandwich contains turkey, lettuce, tomato and avocado with a jalapeno aioli.
The Prosciurger
The first of it’s kind, the Prosciurger is Jonny’s trademarked burger patty, which is made entirely from ground prosciutto, mortadella and ham. It’s topped with juicy tomato, crisp lettuce, fresh melted mozzarella and an aioli that is to die for – all sandwiched in a soft, yet sturdy, pretzel bun.
I was a little worried that the texture of the patty would be rubbery and snappy, almost like a sausage or ham steak, but it wasn’t. It really had a decent crumble and savory bite to it. And it wasn’t overly salty, as one might expect with a patty made entirely from prosciutto and cured meats. It was just right.
Absolute heaven. I highly recommend this unique and inventive burger. Go get it now!
Located right at the end of the N/Q in Astoria is an amazing Italian joint called Via Vai (translation: Coming and Going).
I was invited here for a free press dinner, but I can tell you honestly that this is some of the best Italian food around – especially the pizza. The flavors are not hidden with grated cheese or pepper on top at this place. You’re dealing with naked and natural dishes made from top quality ingredients. Everything comes to the table already nicely seasoned, and with great cooking technique there is no need for extra grated cheese or cracked pepper.
The first thing I noticed was that the staff can all speak Italian. In fact both people we met were from Italy. Valentina was from Genoa, and Manuel was from Rome. The crowd was good too; a full house by 7:30pm. Lots of neighborhood regulars were coming in, and the staff was eager to greet them. They even waved to people walking by on the streets – more neighborhood regulars that they know by name and sight. In fact the people next to us had clearly been there before, based on the conversation I overheard. They also spoke constantly about how great their pasta, shrimp and grilled veggies were. It seems like they had a great meal just like we did.
We started with some drinks: a Picus red wine, which was a nice blend of sangiovese and montepulciano. Very smooth. We also had a Staten Island hefeweizen from Flagship. It was the filtered wheat style: good flavor.
The first thing that our lovely waitress Valentina brought to us was this plate of warm flatbread foccacia, which was like a pizza crust that was ever-so-lightly salted. It was served with olive oil that had a garlic clove and a rosemary sprig in it. Light. Perfect. I could eat this shit all day.
Next up was a pizza, fresh from the brick oven:
While I’m more of a traditional margherita pizza guy, this shit was so fucking good that I could see myself having this shit at least two or three times a week. A light, airy dough is made in house and allowed to rise for 48 hours. It gets crispy, soft, fluffy and absolutely perfect in terms of texture. This particular pie was topped with a fig marmalade, prosciutto, gorgonzola, truffle oil and arugula. This was Valentina’s favorite pizza on the menu, and Manuel told us that this is how he used to eat pizza in Rome.
Next up was polpette (meatballs). The sauce was chunky and fresh, nicely seasoned. The balls were very soft, and made from all beef, which I like. Lots of times the pork, veal and beef mixtures can get too dense. I tend to be a picky meatball guy and I really liked these. I still like my mom’s better because she fries them in a pan first to give them a crispy crust before plopping them in the sauce – so you get crispy outside and soft inside.
Then we got to try this really interesting gnocchi special. The purple color is from the beet and ricotta based pasta dough (all pasta is made fresh in house). The sauces on top were twofold: parmesan fondue porcini mushroom. The dish was then finished with some truffle oil and crushed hazelnuts. This was unique and very different, and stunningly gorgeous to see in person. They were like pasta bubble gum balls. I didn’t really taste any beet, but the flavor was really good.
Last, we had some kickass desserts. The absolute best panna cotta I’ve ever had. It was insane. Realllllly smooth and creamy consistency. The texture was flawless. Not overcooked at all. It was like creme brulee but not as eggy, not too sweet.
Last was tiramisu. This was super light and whipped, with cocoa sprinkled on top. There were thin layers of cake between the ricotta, and there was just a light hint of coffee flavor, which I appreciated (I’m not into heavy coffee flavors in dessert).
Clean bathroom too – that is always important!
UPDATE 4/3/16
My wife and I came back here to try out their brunch/lunch options. They offer a great deal where you get two entrees/items and a dessert for $28. This is probably enough to split between two people, but my wife and I each did our own to maximize the items we wanted to try out.
Our “starters” were a spinach and egg pizza, and a spinach and asparagus crepe. The pizza was great, once again. The egg really brought home the breakfast feel, and Manuel even drizzled some truffle oil over the top to give it an earthy punch.
The crepe was light and fluffy, and thicker than one might expect when hearing the word “crepe.” It was somewhere between an omelette and a crepe, I would say. It was covered with a light tomato sauce and filled with cheese, spinach and asparagus. Beautiful to look at, and even better to eat. This was a perfect brunch item.
We tried two pasta dishes for the “entrees.” First was this bucatini carbonara. Bucatini, if you don’t know, is a thick spaghetti that has a hole through the center, like a straw. The sauce was nice and creamy without being too heavy. The portion size was great for the price, and the onion, pancetta and seasonings were all top notch.
The other pasta dish was a rigatoni alla grecia, which was similar to the carbonara but without the creaminess. This ate much lighter, but both dishes contained perfectly cooked pasta that was just the right amount of al dente.
By then we were full, so we brought some of the pasta home with us, but we couldn’t pass up on the dessert. We shared the panna cotta, which we knew that we loved from our earlier visit. I had forgotten how smooth and creamy this was. Just perfect. This time the plating was a bit nicer too, with some orange slices and pistachios.
I highly recommend this place, especially for the pizza and pasta.
Since I had a credit with Carnivore Club, I ordered a regular box. The quality is once again incredible. Take a look at the unboxing below. This time I had four sausage items from Charlito’s Cocina:
Inside, there is a card that tells you all about the meats you are about to eat, along with suggested pairings like cheeses.
Here’s what they look like unwrapped – like shriveled penises:
While a shriveled penis is admittedly not the greatest look in the world, I’m pretty certain that these taste much better than a shriveled penis. If any of you have had both, give me your opinions.
So as I was going over my note card along with my packaged meats, I noticed something. The “salami picante,” #4 on the note card, was swapped out for “campo seco.” It seems the provider ran out of the salami picante and substituted the campo seco instead, but Carnivore Club was unaware and unable to update the note card in time for the shipment.
No bother to me, really, other than the fact that campo seco and cerveza seca were somewhat similar in both look and flavor. Cerveza seca was a bit leaner, however, while campo seco had large blobs of delicious fatty white spots throughout – most of which were surprisingly tender.
The chorizo was good. Not too potent and garlicky, as some can be, and it had a mild heat to it that didn’t overpower.
The clear winner by far, however, was the “trufa seca” truffle sausage. It was coated with a sea salt and was vibrantly flavored with that earthy and robust truffle flavor. Absolutely delicious. I’ve never tasted something so unique in this kind of product.
I highly recommend purchasing meat from this supplier, Charlito’s Cocina. And if it isn’t obvious, I am a big fan of Carnivore Club. This box alone would cost WAY more if all items were purchased separately, so you’re getting a good deal along with such great service. I let Carnivore Club know about the swapped sausage issue for #4, and they, along with Charlito’s, insisted on sending me the salami picante even over my protestations. Good people!
So after keeping a close eye on this supplier, I noticed they set up shop at the Union Square Holiday Market (I am always stalking their Instagram feed) for the 2015 Christmas season.
I went down after I was all out of their delicious sausages and picked up three packages of trufa seca. While I was down there I got to meet the owner and founder, Charles (left). He threw in a package of chorizo for me to sample!!! I am really excited to bring this sausage out to my folks for Thanksgiving!
