Tag: Cesare Casella


Casella’s Prosciutto Speciale!

We are so honored to be partners in the launch of Casella’s Prosciutto Speciale, a unique and delicious addition to the American food scene. Our heritage breed prosciutto is something special, or as The New York Times says “outstanding” — each one celebrates true American flavor.

Casella’s follows a time-honored Italian recipe — happy, healthy pigs, salt and time. Each leg of prosciutto is aged slowly, on the bone. At Casella’s there is no rush. Only a commitment to create a high quality, American-made prosciutto in line with the standards of the Italian prosciutto consortia. The results are consistently gorgeous — juicy, marbled meat with a delicate nutty flavor.

Cesare Casella grew up in a small town in the countryside of Tuscany, where his family ran a little trattoria. As a boy, he awaited the arrival of the norcini, the traveling butchers who came each year to make the salumi. Before he could barely see over the table, he was helping to prepare salumi and would care for it as it hung in the cellar. Since those early days in Lucca, Cesare has welcomed a successful career as a chef in New York City, opening several restaurants, becoming the Dean of Italian Cooking at the ICC, and of course, continuing to make salumi. With Casella’s Salumi Speciali, he hopes to transport you back to the flavors and experiences he knew when he was a boy.

Casella’s is made using only our pasture-raised, antibiotic-free, heritage breed pigs including Red Wattle, Berkshire, Tamworth, Gloucestershire Old Spot, Large Black and Duroc. Each breed of ham has a slightly different flavor.

Click on the links below to visit our storefront:
1. CASELLA’S PROSCIUTTO SPECIALE, Sliced Eight 4oz packs
2. CASELLA’S PROSCIUTTO SPECIALE, Sliced Four 4oz packs
3. CASELLA’S PROSCIUTTO SPECIALE, Whole One 9.5-10lb ham

CESARE CASELLA – OLD WORLD MEETS NEW, PART 2: THE LEGEND OF THE NORCINI

News of the Heritage Foods partnership with master curemaster, chef, educator, and guru Cesare Casella has spread like wildfire — Cesare is a leader in the new movement for Heritage American charcuterie, and no one is more excited than, well, Cesare!

“The lardo, the rosemary, the juniper berries, the curing salts, those smells are inside my head,” says Cesare. “They are part of me. It’s like being an alchemist. The norcino salumiere transforms the butchers’ meat into something traditional and beautiful. That is what I want to do. And for me, it’s family. Tending the salumi as they age is like caring for my pets as they grow up and mature. They become my best friends!”

The tradition of the norcini started in the town of Norcia in Umbria, high in the Apennines, a place famous for its cured meats. Farming conditions were poor in the mountains, so Norcians ate what they had plenty of, which was the cinghiale, or wild boar, that roamed the forests. They also raised their own pigs, then cured the meats so it would keep for long periods, an art that evolved over the centuries. In time, the norcini became so expert, their art was recognized both by the state and by the Catholic Church. After the trade group, the Confraternita Norcina was founded in 1615, it received the blessing of Pope Paul V. The norcini were considered so skilled, they were allowed to practice surgery, dentistry and bone setting.

The original norcini typically traveled in pairs. There was the butcher who cut up the meat and broke it down, and the salumiere, who turned that meat into salumi. Together, the norcini made the salumi for every season, from fresh sausage for the next day, to prosciutto for the following year. Each duo had its own routes and loyal farmers that it serviced year again and again, and as the men crisscrossed Italy, they carried with them the secret recipes and processes for creating prosciutto and salumi. There were generations of norcini who passed along their secrets to their apprentices who in turn cared for the same family farms decade after decade.

After World War II, as pig farming became industrialized, the norcini began to fade from the Italian countryside, and the visits made to the Casella family and Vipore grew more and more rare. Eventually Cesare took on some of the butchering and salumi-making and also worked with local butchers to get the flavors he wanted for Vipore. His platters of cacciatorini, finocchiona and sopressata became one of the restaurant’s trademarks.

The tradition of the norcini and the flavors and smells of salumi-making in the Italian countryside are what Cesare is drawing on with Casalla’s Salumi Speciali. He is working with farmers dedicated to raising pork as the Norcians did for centuries. Their pigs, he likes to say, are happy pigs. They roam pastures freely. They run around and they roll in the mud. They loll. They’re not dosed with antibiotics. When Cesare makes prosciutto, he cures it on the bone, just as the Norcians did, for that deep, authentic nutty flavor. Just like the norcini, Cesare has his own special recipe for the spices to make his salami and prosciutti.

Cesare Casella

CESARE CASELLA – OLD WORLD MEETS NEW, PART 1

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….

On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!

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/.

 

Giorgio's Salumi

Salami by Cesare Casella

Cesare Casella is an iconic Chef and Salumiere renowned for his authentic Tuscan cuisine. Chef Casella became legendary in New York City’s restaurant scene with the opening of Beppe several decades ago, delighting diners with new standards of Italian fare in America.

Chef Cesare CasellaChef Casella is truly a master of his trade. Cesare grew up working in his parents’ trattoria, just outside of Lucca, Italy before enrolling in the Culinary Institute Ferdinando Martin at the age of 14. He returned to the same trattoria after school, leading the team to earn a place in the prestigious Michelin Guide. Cesare has followed his own path, repeatedly demonstrating his attention to detail and true love for crafting extraordinary foods.  Throughout his many accomplishments, Cesare has personally directed his talent back into his community. We are grateful to have such a gifted friend continue to take on new projects – seeing Italian-American cuisine to new heights.

2016 is a landmark year for Cesare. It marks the debut of his signature line of salami.  Each salami is hand-crafted using 300-year-old traditions passed down directly to Cesare by the “Norcini”, or local butchers of Cesare’s hometown. The Norcini traveled the countryside to help harvest and cure the family pig before winter.

Historically, families would have one hog processed each year. The butcher would make house calls, crafting the hog into salami and other cured products. The pork would then cure for several months before becoming a staple at family meals and snack times. Once you taste these impeccably crafted salami, we expect you too will find good reason to keep them on hand for your family’s table.

There are three flavors available, each an exceptional example of Old World tradition – Dolce: heritage pork, salt and pepper; Piccante: red chile peppers; and Finocchiella: Cesare uses a specific variety of petite fennel to give this salame a fresh, full fennel flavor.

Giorgio's Salumi

Handeling Instructions

STORAGE: Giorgio’s Salami is best stored wrapped in butcher or parchment paper and kept at a cool temperature inside your refrigerator. Should your unpeeled salami start to grow mold, do not worry, this is normal with natural salami! Simply wipe off of the salami with a paper towel and peel off the skin before eating.

PEELING: The key is to only peel as much of the skin as you are going to eat. To peel off the casing, gently score/slice the salami lengthwise and then peel off that portion of the peel with your fingers. If the peel is dry or difficult to get off, you can wet the skin slightly. Please note that peeled salami should be eaten within a few days, as it will begin to dry out.

 

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