For a good ham, call ...

[lollardfish]

Lorenzo D'Osvaldo
Via Dante, 40
Cormòns Gorizia
Friuli
Tel. +39-048-161644

Comments

[minnehaha.livejournal.com]

Does he import?

B

[lollardfish.livejournal.com]

We're trying to figure that out ... in the slow-term sense of trying. We'll see.

[aelburr.livejournal.com]

I'll stick with Hormell Black Label.

Buy American.

;)

[lollardfish.livejournal.com]

If yer gonna buy American, buy Col. Bill Newsome's Aged Kentucky Country Ham (http://www.newsomscountryham.com/index.html).

[aelburr.livejournal.com]

Sounds good.

BTW, have you tried anything from Hackenmueler's (sp) out of Robbinsdale? They have a bakery and butchershop/smokehouse that have been there for decades. Nothing fancy, but if you don't see what you want try asking and you might be suprised.

[lollardfish.livejournal.com]

No, but I'm going to! That's very exciting.

The problem with many American country/salted/smoked hams is that they overdo it. The Italians believe that anyone can preserve a ham with a lot of salt, but that it takes a master, or an artist, to do it with just a very little salt, or just a little smoke. This leads to more delicate, complex, flavors.

Now I like a good country ham, but there ain't nothing delicate about it. I'll check this place out.

[lollardfish.livejournal.com]

Dara on Twin City Meat (http://citypages.com/databank/26/1292/article13656.asp).

Hackenmueller sounds great.

[(Anonymous)]

It's not exotic, but for gunuinely fresh prime grade beef or pork at good prices it rocks. They do a bunch of in house smoked goods as well and seem to have a great source for local game fish in season. My biggest problem is getting there during store hours. It's very old school.

BTW, the bakery is half a block SE and has even harder hours to make as they seem to be mostly wholesale.

Oops.

[aelburr.livejournal.com]

Logged out, but that was me. Wish we could edit...