When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new….
Served at chi Spacca in Los Angeles, Chef Cesare Casella shares his recipe for braised ribs with us. Get ready for a fall-off-the-bone, melt-in-your-mouth flavor bomb!
Slice, serve, and enjoy!
Serves 8-12 people
One of the most exciting things happening here at Heritage in the New Year is our newly-forged relationship with Cesare Casella, master Michelin-starred chef, the Dean of Italian Studies at the International Culinary Center and celebrated restaurateur….
The filet mignon of pork! Silky, tender and easy to roast to perfection. Each pig only produces two pounds of delicate tenderloin. Prepared simply, marinated, or wrapped in bacon, every bite is a masterpiece!
Our breeds include Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each heritage breed boasts its own flavor profile, and we encourage you to try them all.
All our pork is from pasture raised, hormone and antibiotic free animals. They are raised with care using traditional methods guaranteed to produce the very best tasting meat and processed at a Certified Humane facility.
Following our perfectly insane foray into San Francisco armed with Cesare Casella’s new line of amazing prosciutti, we returned to the left coast to introduce these Italian-style cured hams to Los Angeles’ best chefs and culinary luminati.
These are truly the very best heritage hams, prepared naturally in a traditional style – cured in only salt, and (unlike American-style hams) never smoked. Casella’s hams are always cured on the bone for extra flavor.
So what do we do when a product is this good? We share it!
We visited our Los Angeles distributor Premier Meats where Patrick wowed the sales reps with Tales of Carnivorous Adventurous and rare-breed preservation (“you have to eat them to save them”) and we hosted a rare breed tasting of porterhouse pork chops, country ribs, and of course Cesare’s finest prosciutti and salami. Special shout outs to Harry, Udi, Omer, Martha and Stacey at Premier, truly an A-Team! Thanks guys!
We spent three days eating, visiting, tasting, and making friends.
Our first night kicked off with a special event at chi Spacca, Nancy Silverton’s meat mecca of the Mozza group — a celebration of all things Heritage Foods. Cesare sliced his prosciutto and cooked an entire course of braised ribs, and superstar Chef Ryan Denicola blew our minds with his presentations of our Silver Fox rabbit and Tunis and Dorset Horn lamb.
We met with old friends and new friends — Neal Fraser at Redbird, Mary Sue Milliken at Border Grill; the amazing Akasha Richmond at AR Cucina; Jon and Vinny of Animal; Chef Steve Samson of Sotto and the forthcoming RossoBlu. We had breakfast at Sqirl with Chef Jessica and Javier; snacks with Chef Javier at Lucques and later cured meats with Alex at Gwen’s gorgeous butcher shop. We can’t forget the famous Papi Chulo (Roy Choi) and Chef Diego at Commissary at The Line Hotel and then somehow we made it to Gjusta for pizza before dinner in Santa Monica at Cassia. And along the way we snuck in drive-bys at Here’s Looking at You, where Red Wattle bellies rule the roost, and the Tasting Kitchen, whose pork rillettes was one of the most memorable flavors of an astonishing, decadent trip.
Did you miss us in LA? Want to taste Cesare’s prosciutto for yourself? We are going to be in Las Vegas in April!
Come eat with us on Saturday, April 1st when Carnevino hosts its first guest chef dinner with Cesare Casella. A one-night only twist on signature dishes featuring three Heritage breeds of pig. Tickets are available at https://cesarecasella.splashthat.com/.
Thank you, Gwen LA for this amazing recipe!
Prep time: 10 minutes
Plus 30 minutes for resting pork
Cook time: 4 hours
It’s always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
Angelo Garro of Michael Pollan’s The Omnivore’s Dilemma; spice provider to Alice Waters, Francis Ford Coppola and Werner Herzog; friend to Heritage since the beginning.
Angelo is a master blacksmith by trade and a passionate hunter, forager, cook and Slow Food icon. Growing up in Sicily he learned the wonder of herbs like the wild fennel that grew around his childhood home and the importance of good ingredients — all of Angelo’s home-made salumi and prosciutti are made using 100% Heritage Foods meat.
We visited Angelo a few weeks ago, as we do every winter, in his Forge in San Francisco. He explains that when cooking heritage meat, the simplest of preparation is best. Angelo seasons heritage meats liberally with salt, pepper and spices — he has created a special spice blend that he has been using for years with every meat he cooks called Omnivore Salt — and allows the meat and seasoning to mingle for 30-40 minutes before he sears it quickly over high heat, creating a beautifully crisp outer crust.
Angelo uses wood fire whenever possible, but a cast iron skillet will offer a similar result. For our heritage pork loin, Angelo tosses fresh greens with a simple dressing to create a delicious bed on which the pork is served family-style.
In the spirit of #ThrowBackThursday, we thought we would rewind back to a few weeks ago when Team Heritage brought the #ProsciuttiForTutti tour to the San Francisco Bay Area. It was a whirl wind four days visiting restaurant and chef partners both old and new, attending the Good Food Awards – the Oscar’s of the food world – and of course the Winter Fancy Food Show. Armed with prosciutti and salami for all, we kicked off #ProsciuttiForTutti with Thursday morning visits to both Bi Rite Markets. We caught up with our friends Sam, Chili, and Maria at 18 th Street and Faun, Daniel and Chris at Divisadero over the VERY first bites of Cesare Casella’s Prosciutti Speciale made with our heritage hams. This is THE first prosciutto of its kind – ready for the marketplace in Spring 2017! Imagine Prosciutto di Parma meets Prosciutto Toscano, but American made with heritage rare breed pigs!
Next up – over to Hayes Valley to see Taylor and his team at Fatted Calf. We cannot forget our tastes of their house made roast beef and kale salad with BACON. Mmmm. That Thursday night was an incredible celebration of all things HERITAGE! We co-hosted a party at Angelo Garro’s Renaissance Forge featuring… you guessed it… heritage PORK! No commodity pigs were allowed! Surrounded by the sweet smells of smoke and meat from Angelo Garro’s wood fired grill an incredible group of chefs, butchers and crafters came together for the evening. Angelo, Veronica and Beth of OMNIVORE of course! Renato and Dario of Baia Pasta, Taylor from Fatted Calf brought some of his cured meats, Bala and Pinky from Preferred Meats and Chris Howell from Cain Winery & Vineyard brought some of his incredible wines. Our longtime friend and Slow Food supporter, Julie Shaffer flew out from Atlanta to join us for a few days and Chef Ryan Denicola drove up from chi SPACCA in Los Angeles. Emilio Miti brought over his gorgeous green slicer for the prosciutto. Chef Josh Perez from Americano at Hotel Vitale was there along with Chef Miles Kline from The Cooperage Lafayette. Thomas and Mike from Roli Roti. Even the Good Food Awards team was in the house.
And Thursday was only the start of a truly FULL-filling trip. We went on to see Chef Nicolette at A16, Chef Rocky and Isaiah at A16 Rockridge, Chef Cal at Chez Panisse, Chef Alfredo at Rose’s Café, Chef Michael, Chris, Nick and Jillian at Cotogna, Chef Leslie at Universal Café, Chef Jonah at Oliveto, Chef Stephen and Kipp from Farmstead, Chef Joyce at Tosca Café and Chef Athman at Boxing Room. Antonio Fiasche of Chicago’s ‘Nduja Artisans was also in town as were Chef Zach and Nicole from CarneVino in Las Vegas. Did we mention Patrick’s beautiful introduction of Sarah Weiner, the Director of the Good Food Awards and the incredible call to action from Winona LaDuke? Plus powerhouse women Alice Waters and Nell Newman. Read more here!
Did we eat well? OF COURSE! Who fed us? EVERYONE! Did we make new friends? YES! And we learned from Cesare that prosciutto is more complex than we ever realized. The depth of flavor and texture change as you slice further into the leg… we can’t wait for more!
Ready for Los Angeles!