Behind the Charcuterie Board
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Product List May 2019 Poultry, Meat & Fish
PRODUCT LIST MAY 2019 POULTRY, MEAT & FISH Leathams started by selling meats and today we have a superb range of poultry, meat and fish products specifically for the professional chef. We have fish for all occasions and lots of great raw, cooked, cured and smoked meat and poultry. TOO= To Order Only 2 POULTRY, MEAT & FISH MIN WEIGHT/PACK CASE CODE DESCRIPTION UNIT OF SALE TEMP TOO? SHELF NEW? FORMAT SIZE LIFE BEEF BEE002 Cajun Beef Brisket 1Kg 10 EACH FROZEN 250 BEE200 Chefs Brigade® Roast Beef Thinly Sliced (16-25) 500g 6 TRAY CHILLED 11 BEE201 Pre-Sliced Rare Roast Beef 400g 20 PACK FROZEN 540 BEE400 Salt Beef, Sliced (31-45) 1Kg 4 TRAY CHILLED 16 CHARCUTERIE - ITALIAN Mixed Antipasto (Coppa, Salami Milano & Finocchiona approx. 10 CHA002 slices) 265g 10 PACK CHILLED 85 CHA004 Coppa 250g 12 TRAY CHILLED 60 CHA008 Mixed Antipasti (Prosc, Coppa, Fennel) 65g 15 EACH CHILLED 50 CHA009 N'Duja 500g 10 TRAY CHILLED 40 CHA031 Salami Milano 500g 8 EACH CHILLED YES 60 CHA113 Calabrese Antipasti Copa, Panc & Schi 200g 5 PACK CHILLED 55 CHA117 Salsiccia Piccante 1Kg 6 EACH CHILLED YES 60 CHA202 Charcuti® Mortadella, Sliced (approx. 25 slices) 250g 8 TRAY CHILLED 40 CHA203 Charcuti® Salsiccia Piccante, Sliced (approx. 53 slices) 250g 8 TRAY CHILLED 50 Charcuti® Mixed Antipasti (Prosciutto, Spianata, Milano approx. 12 CHA204 slices) 135g 8 TRAY CHILLED 50 CHA205 Charcuti® Bresaola, Sliced (approx. 7 slices) 70g 8 TRAY CHILLED 50 Antipasti (Salami Milano, Salami Napoli, Prosciutto Crudo, Coppa / CHA213 ave.8 Prosciutto, 12 coppa, 12s. Milano, 12 s. -
Cafe Menu- Grilled Sandwiches
www.serviziocafe.com | 781 272 4100 | [email protected] Cafe Menu- Grilled Sandwiches PROSCIUTTO SANDWICH $8.99 GLUTEN FREE BREAD AND WRAPS $0.99 AVAILABLE UPON REQUEST Boar’s Head Prosciutto Di Parma, fresh Mozzarella, tomato lightly grilled and finished with Fresh Basil, olive oil and balsamic vinegar. Served on Ciabatta BBQ ROAST BEEF MELT $7.99 Bread. Roast Beef topped with grilled onions and hot peppers, Provolone cheese, and BBQ sauce serve ROAST BEEF MELT $7.99 d on grilled Ciabatta Bread Boar’s Head roast beef grilled and topped with lettuce, tomato, red onion, pickles, mayo and melted ANNUAL REPORT $7.99 Mozzarella cheese. Served on grilled light rye bread. Corned beef with sauerkraut and Swiss cheese, topped with our thousand island dressing grilled on CUBANA $7.49 light rye bread. Boar’s Head oven roasted pork loin and black forest THE TURKEY MELTDOWNI $7.49 smoked ham grilled and topped with lettuce, tomato, red onion, hot peppers and thousand island dressing. Turkey Meltdown-Roasted herb turkey breast with Served on a grilled Tuscan roll. aged cheddar cheese, tomato, mayo, and more. served on foccacia bread. FLYING DUTCHMAN $7.49 THE EMBARGO $7.49 Boar’s Head cracked pepper smoked turkey breast Our own oven roasted pork, with lettuce, tomato, grilled and topped with coleslaw, Cheddar cheese, and red onion, drizzled with olive oil and grilled on and thousand island dressing. Served on grilled light French bread – a cuban speciality. rye bread. THE EURO $7.49 RUSSIAN MADNESS $7.99 Everroast chicken, applewood bacon, lettuce, Grilled Pastrami topped with coleslaw and melted tomato, cheddar on multigrain. -
Cured and Air Dried 1
Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board. -
1 Dry-Fermented Sausages and Ripened Meats: an Overview, 3 Fidel Toldrá and Y.H
Handbook of Fermented Meat and Poultry Handbook of Fermented Meat and Poultry Second Edition Editor-in-Chief Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor Y. H. Hui Science Technology System, West Sacramento, CA, USA Associate Editors Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USA Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, France This edition first published 2015 © 2015 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. -
Open Mckinney Thesis 4 1.Pdf
The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E. -
Alpine Menu Dec2014.Indd
lpine De A l ❁ i ❁ • Breakfast • Homemade Salads • Sandwiches In The Ralphs/CVS Center • 1530 N. Moorpark Rd. • Thousand Oaks, CA 91360 (805) 496-4707 Fax (805) 494-8505 Hours: Monday-Friday 8:00 A.M. - 6:00 P.M. • Saturday 8:30 A.M. - 5:00 P.M. • Closed Sunday Sandwiches Small Large Black Forest Ham .............................................................................................................4.99..........8.99 Lean Roast Beef ................................................................................................................4.99..........8.99 Smoked Turkey Breast ......................................................................................................4.99..........8.99 Bacon and Avocado .......................................................................................................4.99..........8.99 Dry Salami ........................................................................................................................4.99..........8.99 Capicolla and Provolone .................................................................................................4.99..........8.99 Turkey Breast ....................................................................................................................4.99..........8.25 Cooked Ham ...................................................................................................................4.99..........8.25 Veggie Delight ................................................................................................................4.99..........8.25 -
Summer Sausage a Walton's Favorite Recipe
SUMMER SAUSAGE A WALTON'S FAVORITE RECIPE MEAT: 25 lbs. of 80/20 Beef Trim or 18 lbs. Venison and 7 lbs. Pork Fat INGREDIENTS: 1 Bag Excalibur Summer Sausage Seasoning (for 25 lbs. of meat) 1 Bag Sure Cure (1 oz. cure package is included with seasoning) 2 lbs. Ice Cold Water 6 oz. Sure Gel Binder or 12 oz. Soy Protein Blend Optional: 2.5 lbs. Hi-Temp Cheese Optional: 4 oz. Encapsulated Citric Acid (Gives the traditional "tang" flavor and eliminates the need to hold for 12 hours) WWW.WALTONSINC.COM / 800-835-2832 / WICHITA, KS PROCESS: • Grind beef/venison mixture through a ⅜" grinder plate • Grind a second time through a ⅛" plate • Mix Sure Gel (or Soy Protein Blend), Sure Cure, and seasoning into the water • Add water/seasoning mixture and optional cheese to ground meat until very sticky (approximately 8 minutes by machine, double time if by hand) • Add (optional) Encapsulated Citric Acid and mix for an addi- tional 45-60 seconds. DO NOT REGRIND. STUFF: Stuff mixture into Fibrous Sausage Casings that have been presoaked in approximately 90°F water for 20 minutes. Make sure to tie or clip as snug as possible. Hang on smoke sticks. HOLD: If you used Encapsulated Citric Acid, you must skip the holding period and cook immediately. If not, hold in the refrigerator overnight or 12 hours. ö öö COOK TIME: Stage Oven Smoke Shower Time 1 125°F On Off 1hr 2 140°F On Off 1hr 3 155°F On Off 2hr Until internal meat 4 175°F On Off temp. -
Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite -
Sausages and Food Safety
Sausages and Food Safety Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Who inspects sausages? USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. What is on the label? The label provides consumers with information about a product at the time of sale. -
Cookies P.9 Summer Fancy Food Show, Part I P.13 World Cheese Book
Editorial Views p.3 The Sideboard: Cookies p.9 Report From the Trenches: Summer Fancy Food Show, Part I p.13 From the Deli Bookshelf World Cheese Book p.18 Rules & Regulations p.21 Passport to Fine Charcuterie p.5 Volume 5, Issue 5 August 2015 FabriqueDélices French Artistry on the Shores of SF Bay www.gourmetbusiness.com Fabrique Délices French Artistry on the Shores of SF Bay CHARCUTERIE Well-made charcuterie, whether it’s for the ideal picnic described at left, a By James Mellgren little something to accompany a glass of wine at the end of the day, or as an array of charcuterie. In fact, I recently LQJUHGLHQWLQ\RXUIDYRULWHGLVKHVLV KDGWKHJUHDWSOHDVXUHRIYLVLWLQJRQHRI RQHRIWKHJUHDWMR\VRIPRGHUQOLYLQJ the best-known producers of authentic, A charcuterie in Aurillac or Vic-sur-Cère or some other small but Many cultures throughout the world artisan charcuterie in the United States, make some form of cured meats and locally important town will possibly provide a pâté the like of which DQGOXFN\IRUPHWKH\DUHDVKRUWGULYH meat pastes, but it is to the traditions of away from my home, situated just south you never tasted before, or a locally cured ham, a few slices of which France that we turn here. The word we of Oakland, near the shores of the San use in our business most to describe this you will buy and carry away with a salad, a kilo of peaches, a bottle Francisco Bay in Hayward, Calif. category of gourmet foods, charcuterie, of Monbazillac and a baton of bread, and somewhere on a hillside comes from the French term cuiseur de Fabrique Délices began in 1985, set up chair, or “cooker of meats,” but today RULJLQDOO\DVDVXEVLGLDU\RI6$3$5 amid the mile upon mile of golden broom or close to a splashing it also refers to a shop (or department the leading pâté producer in France waterfall you will have, just for once, the ideal picnic. -
Cheese & Charcuterie
WE PROUDLY SERVE CALVISIUS CAVIAR • AVAILABLE IN 28G, 50G, AND 125G PORTIONS CAVIAR SERVED WITH FRESH ACCOUTREMENTS, CREME FRAICHE AND POTATO BLINI OSCIETRA SEVRUGA OSCIETRA ROYAL IMPERIAL GOLD Exclusive to Wally’s small black to light gray large golden amber large golden beads with beads, soft eggs reminis- beads with rich, creamy, umami flavors of pine nuts, cent of anchovies bright notes pecans and seafoam brine 250 • 415 • 975 190 • 305 • 700 175 • 280 • 640 SIBERIAN ROYAL TRADITION PRESTIGE small light gray beads large grey-black caviar with with succulent, savory elegant buttery, creamy flavors of cured meat flavors and dried fruit 115 • 170 • 370 130 • 190 • 415 CHEESE & CHARCUTERIE PLATES 3 FOR 25 | 5 FOR 40 • CHOOSE FROM BELOW CHEESE CHARCUTERIE CHALLERHOCKER “5J” JAMON IBERICO DE BELLOTA (ADD 20) Switzerland / raw cow - brothy, nutty, hint of cacao pork - buttery, nutty, rich, decadent HOOKS 10YR CHEDDAR (ADD 10) GIORGIO’S FINOCCHIONA Wisconsin / cow - intense, rich, tangy pork - fennel seed, anise SHROPSHIRE BLUE PIO TOSINI PROSCIUTTO DI PARMA England / cow - smooth, fruity, tangy pork - nutty, supple, fruity L’AMUSE GOUDA CHARLITO’S TRUFFLE SALAMI (ADD 5) Holland / cow - caramel crunch, brown butter pork - black truffle, sea salt JAKE’S GOUDA JAMON SERRANO New York / raw cow - addictive, caramelized pineapple pork - salty, lean, gamey ESSEX BRABANDER SMOKED DUCK BREAST Netherlands / goat - sweet, nutty, caramel duck - tender, sweet, gently smoked TOMME DE MA GRAND MERE ANGEL’S BISON SALAMI (ADD 5) France / goat - bright, tangy, -
The Tasty World of Charcuterie
Welcome to the DISCOVER THE FLAVORS Tasty World of Charcuterie IN YOUR CHARCUTERIE BOX Charcuterie (SHär’kooduh-ree) is how the French refer to smoked, cured or cooked meats. This box of charcuterie is packed with exciting flavors you’re sure to enjoy. These traditional methods of preservation were perfected in the days before refrigeration. Our charcuterie collections contain different combinations of the products below.* Bon appétit! You’ve probably already enjoyed charcuterie; ever had bacon, salami or ham? Pork Saucisson Sec: Ready-to-eat dry-cured pork sausage, similar to salami Slice thinly and serve with black truffle butter on bread, or pizza; dice for carbonara MAKING A CHARCUTERIE PLATE Duck Saucisson Sec: Ready-to-eat dry-cured duck sausage with warming spices A charcuterie plate is probably one of the easiest, Slice thinly and serve on charcuterie board; crumble and add to fried rice and most impressive appetizers to serve. 1. On a board or platter, arrange an assortment of ready-to-eat charcuterie. Wild Boar Saucisson Sec: Ready-to-eat dry-cured wild boar sausage, robustly flavored Dice, add to pasta salad; slice thinly for cheese and charcuterie plate 2. Add a variety of complementary sides and condiments. Our recommendations - items likely in your pantry or readily available Black Truffle Butter: Ready-to-eat butter studded with pieces of black truffle at your local grocer - include: Pairs well with eggs, bread, potatoes, pasta or popcorn; add a dollop to a steak before serving; • Something acidic like cornichons/tart pickles, mustard or olives add to a charcuterie plate; pair with saucisson sec on a slice of bread • Something sweet like chutney, raw and/or dried fruits such as figs, grapes or melon Chorizo Sausage: Ready-to-eat fully-cooked heritage-breed pork sausage with a little spice • Sliced rustic bread and/or plain crackers Slice and serve at room temperature on charcuterie board; sauté or grill for paella, soups or stews A hearty red wine always pairs well with a charcuterie plate.