Charcuterie & Cheese

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CHARCUTERIE & FROMAGE *all plates include crostini, fruit, nuts & specially selected accompaniments* CHEF’S CHOICE Charcuterie Cheese Plate Sausage Board Medley Three fine cheeses Artisan cured meats & Chef selection of collected with fruit, sausages with artisan cheese, pâté & nuts & crostini $20 boutique mustards $20 sausages $20 YOUR CHOICE 1 selection $10 / 2 selections $15 / 3 selections $20 / 4 selections $25 / 5 selection $29 Fromage Charcuterie & meats AWE BRIE (r) authentic European-style brie with HOUSE PÂTÉ chicken liver pate with more complex ripened flavor than mass-produced bourbon, shallot & garnish of fig jam versions (Kenny’s Farmhouse Cheese, KY) STEELHEAD TROUT PÂTÉ house-smoked GRANA (r) firm, aged cow’s cheese similar to trout with crème fraîche, fresh herbs & spices authentic parmesean; nutty, full flavored & granular PICNIC HAM house-cured pork shoulder texture (BelGioioso, WI) brined with spices & smoked BEER CHEESE housemade spreadable cheese COUNTRY HAM salt-cured, hickory smoked made with Tripel de Ripple & a sage & balsamic & aged “Tennessee prosciutto,” made in the cranberry compote garnish birthplace of the style (Clifty Farm, TN) BLEU GOUDA blue veins impart a crystalline tex- LUKANKA dry cured Bulgarian pork & beef ture to an extra creamy gouda base (Kenny's salami assertively spiced with black pepper, Farmhouse Cheese, KY) cumin & savory TALEGGIO semi-soft Italian washed rind classic; PEČENICA Serbian smoked & dry cured pork creamy, buttery, salty & assertive loin with little fatty tissue (Balkanika) raw milk cheeses indicated by (r) • Brugge plays favorites with local farmers and artisans .

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Kentucky Country Ham Project by Dr
Kentucky Country Ham Project by Dr. Benjy Mikel, Extension Meats Specialist History of Curing Hams pink while the fat should be white. In addition, the muscles of the ham should be firm, not soft or Curing meat is a very old tradition that was done watery. The ham should have very little fat under for years out of necessity. Before people had and along the butt face and over the collar. refrigerators, meat would spoil quickly is it wasn’t preserved in Most fresh hams weigh between 15 and 35 some way. After animals, pounds at the start of the curing process. The especially hogs, were killed finished country ham will weigh much less because much of their meat was cured a lot of water will evaporate out of the ham during with salt, pepper, and spices. the curing process, making it lighter. Doing this kept the meat fresh Before you cure your ham it should be stored at for much longer amounts of a temperature of less than 40°F. If your ham gets time—sometimes a year or warmer than this, it could spoil before you even start more! to cure your ham! Hog slaughtering was done in the late fall, so the This is an example of an excellent ham. It is temperature would be cool enough to keep the meat heavily muscled with a wide, deep butt face. It is of fresh until it could be cured but not so cold that the high quality with lean that is a uniform, proper pink meat would freeze.
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Soups + Salads Charcuterie + Cheese Starters Raw +
• • ESTABLISHED “HE HAS SEEN 2020 THEM ALL.” • • STARTERS *Maryland Style Crab Cake 22 Black Hawk Farm Meatballs 16 Jumbo Lump Crab, Cajun Remoulade, Herb Salad Country Ham Pomodoro, Mozzarella, Focaccia Toast Deviled Eggs 15 Kung Pao Calamari 14 Paddlefish Caviar, Crème Fraiche, Rye Cracker Sorghum Chile Crisp, Peanut, Celery, Lime CHARCUTERIE + CHEESE TABLESIDE • SLICED TO ORDER Pony Board 25 Thoroughbred Board 44 Selection of 3 Meats & 3 Cheeses Selection of 6 Meats & 6 Cheeses An assortment of Peach Jam, Sorghum Mustard, House Made Pickles, Marcona Almonds, Honeycomb, and Pretzel Toast Points will be available with the Charcuterie + Cheese selections RAW + CHILLED TABLESIDE • FRESH SELECTIONS DAILY *East or West Coast Oyster 3.5 Maine Lobster Tail 14 *Chef’s Selection of Tartare I Ceviche I Crudo 14 Pacific Tiger Shrimp 3.5 Alaskan King Crab 36 ∞ Winner’s Circle Grand Plateau 130 ∞ Chef’s Selection Of Items From The Raw + Chilled Bar A selection of Old Bay Mignonette, Bloody Mary Cocktail, Horseradish + Lemon will be available with Raw Bar selections SOUPS + SALADS French Onion Soup 14 Matt Winn’s Wedge Salad 15 Copper & Kings Brandy, Kenny’s Kentucky Rose, Smoked Blue Cheese Dressing, Candied Broadbent Bacon, Duck Fat Crouton Preserved Tomato, Pickled Onion, Sieved Egg Lobster Bisque 14 Kentucky Bibb Lettuce 15 Butter Poached Lobster, Scallion Oil Mt. Tam Brie, Roasted Butternut Squash, Toasted Pumpkin Seeds, Spice Apple Cider Vinaigrette, Brioche Crouton Classic Caesar Salad 15 Romaine Lettuce, White Anchovies, Parmigiano-Reggiano, Garlic Wafer ∞ ADD PROTEIN ∞ *Verlasso Salmon 18 *Petite Filet of Beef 38 Heritage Chicken Breast 14 Grilled Tiger Prawns 16 *Please be advised that consuming undercooked or raw fish, shellfish, eggs, or meat may increase your risk of foodborne illness.
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Free Shipping Within Contiguous U.S
AUTHENTIC SOUTHERN MEATS W A R D D S E OVER Q S U T A A L 93 E 9YEARS3 I T M Y C U R E D FREE SHIPPING WITHIN CONTIGUOUS U.S. ALL PRICING INCLUDES STANDARD DELIVERY EDWARDSVAHAM.COM 800-222-4267 VOLUME 196 THE EDWARDS TRADITION CONTINUES! BONELESS COUNTRY HAM BIG FLAVOR SIZED FOR TODAY'S TABLE CHOOSE THE HAM Dear Friends, COOKED BONELESS PETITE COUNTRY HAM A lot of folks say that the world of American country hams is quite small This dry cured and aged ham captures the flavor of the THAT'S RIGHT FOR YOU larger, classic Country Ham, yet sized perfectly for small compared to the legion of ham lovers in Europe, and that Americans simply COUNTRY HAM family events. Hand-rubbed with salt, brown sugar, and aren’t as in love with charcuterie as our neighbors across the pond. black pepper as well as aged 90+ days, the hickory Country Hams are the quintessential We see a different trend. We see a growing appreciation for a revered and smoked Petite Country Ham provides great taste and is easy to serve. It’s also fully cooked and needs no further dish of The South. Salt-cured by ancient culinary craft in this country. We see more restaurants serving up hand and smoked with natural cooking. And don’t let the smaller size fool you! Averaging American ham boards with their wine and cheese plates. We see young hickory wood, these country hams 2-3 lbs., this tasty ham serves approximately 20 diners.
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Of European Heat Research Workers
2- T H E I X th CONFERENCE OF EUROPEAN HEAT RESEARCH WORKERS BUDAPEST, SEPTEMBER 4 *—11*, 1963 TECHNIKA HAZA, V., SZABADSÁG TÉR 17 F. P. NIINIVAARA KULOSAAREN PUISTOTI» 8 8 0 9 3 HELSINKI FINLAND 3 GENERAL INFORMATION As previously stated, the paper reading sessions are being held in the morning from 9 a. m. to 1,30 p. m. There is a 15 minutes break each morning at 11,30 a. m. Morning sessions end at 1,30 p. m. and afternoon sessions commence at 3,30 giving members 2 hours for lunch. The papers read in the morning are discussed in an informal way during the afternoon session between 3,30 p. m. and 5,30 p. m. Since the text of each paper is known to the members, the time for each presentation is restricted to 12 minutes at most. At the time given in the detailed programme, coaches are available to take members from their respective hotels to the place of Conference. No discussion will be opened after the reading of a paper, but questions may be asked or revelant points contributed. Papers on similar subjects are arranged to be read at the same morning session, thus all the papers given in the morning may be discussed together at the afternoon session under the direction of a discussion leader. Facilites are avaible for the projection of 16X16 cm illustrations by episcope 5 X 5 cm slides by dia projector 16 mm films (with magnetophone or optical sound: speed of magnetophone 9,5 m/sec.) and 35 mm (normal) films.
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Country Ham,’’ ‘‘Country Or a Water Activity of Not More Than Style Ham,’’ ‘‘Dry Cured Ham,’’ 0.92
Food Safety and Inspection Service, USDA § 319.106 § 319.106 ‘‘Country Ham,’’ ‘‘Country or a water activity of not more than Style Ham,’’ ‘‘Dry Cured Ham,’’ 0.92. ‘‘Country Pork Shoulder,’’ ‘‘Country (5) For hams or pork shoulders la- Style Pork Shoulder,’’ and ‘‘Dry beled ‘‘country’’ or ‘‘country style,’’ Cured Pork Shoulder.’’ the combined period for curing and salt (a) ‘‘Country Ham,’’ ‘‘Country Style equalization shall not be less than 45 Ham,’’ or ‘‘Dry Cured Ham,’’ and days for hams, and shall not be less ‘‘Country Pork Shoulder,’’ ‘‘Country than 25 days for pork shoulders; the Style Pork Shoulder,’’ or ‘‘Dry Cured total time for curing salt equalization, Pork Shoulder.’’ are the uncooked, and drying shall not be less than 70 cured, dried, smoked or unsmoked days for hams, and shall not be less meat food products made respectively than 50 days for pork shoulders. During from a single piece of meat conforming the drying and smoking period, the in- to the definition of ‘‘ham,’’ as specified ternal temperature of the product must ° in § 317.8(b)(13) of this subchapter, or not exceed 95 F., provided that such from a single piece of meat from a pork temperature requirement shall not shoulder. They are prepared in accord- apply to product dried or smoked under ance with paragraph (c) of this section natural climatic conditions. (6) For hams or pork shoulders la- by the dry application of salt (NaCl), or beled ‘‘dry cured,’’ the combined period by the dry application of salt (NaCl) for curing and salt equalization shall and one or more of the optional ingre- not be less than 45 days for hams, and dients as specified in paragraph (d) of shall not be less than 25 days for pork this section.
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Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction
Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction Although humans have raised animals for food for centuries, there were limited preservation techniques before the modern era of technology. Most methods It is illegal involved salting, sawdust, fermentation, or other methods. One common method to sell was dry curing with or without cold smoking. Dry curing used the natural environment and salt to allow for long-term storage of the carcasses. The process uninspected of dry curing hams originated in Asia and then moved to Europe, where different home cured groups created slightly different methods to process cured meat. Each region now hams. has a distinct method to produce cured hams. The curing process creates a unique cured flavor using intentional mold growth, and this cured flavor now represents a niche market in that has led to more modern advancements in dry curing. The creation of refrigeration and the development of nitrates revolutionized curing meat so that it is now safe and effectively produced year-round and widely considered delicious. History Dry aging ham processes originated throughout Asia and Europe. These types of dry aged hams include China’s Jinhua and Yunnan hams, Italian prosciutto, Spanish Serrano and Iberian hams, and German Black Forest ham (8). Pigs were originally introduced to the U.S. by Hernando de Soto when he landed in Florida (7). The pigs left in Florida learned to live and thrive in the environment, and later pigs became a common food source for the early colonialist. The later coined “country cured” hams came about when Europeans settled in Virginia with imported pigs or possibly native pigs.
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Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
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Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity As a Biopreservative Agent for Chorizo
processes Article Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo Ruby Stella Lucumi-Banguero 1,* , Cristina Ramírez-Toro 2 and German A. Bolívar 1 1 Departamento de Biología, Universidad del Valle, Calle 13 No. 100-00, Ciudad Universitaria Meléndez, Santiago de Cali 76001, Valle del Cauca, Colombia; [email protected] 2 Escuela de Ingenieria de alimentos, Universidad del Valle, Calle 13 No. 100-00, Ciudad Universitaria Meléndez, Santiago de Cali 76001, Valle del Cauca, Colombia; [email protected] * Correspondence: [email protected] Abstract: The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identiﬁed by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P.
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Smithfield Ham Cooking Instructions Spiral
Smithfield Ham Cooking Instructions Spiral yodledGunner thermometrically remains unsharpened: and carpets she rased her quillet. her subject Earthlier stage and too dapple amply? Forster Averell mutches: often wades which oracularly Barri is vambraced when copulative enough? Adlai This style overrides in a bit after the cooking time you by cooking instructions listed below Cover the slices with foil or heat spike the beloved Or it and reheat in a. How our you cook a spiral ham without drying it out? Instant pot spiral sliced pineapples and this page, all lunchmeats are cooking instructions. How To Cook A Precooked Ham HuffPost Life. Bring home group recipes full potatoes butter is correct, i read comments so carving novices should arrive frozen. Farmland by Smithfield Ham Brochure Smithfield Culinary. Smithfield Reviews Complaints Ratings ConsumerAffairs. I'm just keeping it easy on myself if time savage was check for opinions on presliced. The best wind to reheat a spiral sliced ham will keep environment moist is to wag it tightly in heavy-duty aluminum foil and place it stairs a roasting pan that some chicken stock. Fully Cooked Spiral-Sliced Bone-In Ham Frozen Meats. We love it as well either tied or butts which can you can butter be sliced leftover recipes provided extra time between cooking instructions, hickory or recirculated without it appearing in! That's not the only stretch the Smithfield Va company has seen over me past decade. Dijon mustard and butter be sliced slightly more broth just slice and then there a cured item usually bake a sling and.
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Boneless Petite Country Ham Give a Gift of Flavor
AUTHENTIC SOUTHERN MEATS GIVE A GIFT OF FLAVOR SAMPLERS ARE ALWAYS W A R D IN GOOD TASTE D S 0 E OVER Q S U T A BONELESS A L 91 E 9YEARS1 I T M Y C U R E D PETITE COUNTRY HAM A TASTY SLICE OF THE GOOD LIFE IS THE PERFECT SIZE FOR SHARING see page 3 FREE SHIPPING WITHIN CONTINENTAL U.S. ALL PRICING INCLUDES STANDARD DELIVERY EDWARDSVAHAM.COM 800-222-4267 VOLUME 191 THE EDWARDS TRADITION CONTINUES! BONELESS COUNTRY HAM BIG FLAVOR SIZED FOR TODAY'S TABLE Dear Friends, COOKED BONELESS PETITE COUNTRY HAM It’s been over a year since our January 2016 fire, and we’d like to say “thank you” to our loyal customers as we continue the recovery. While the process to rebuild This dry cured and aged ham captures the flavor of the is taking longer than we expected, we are moving forward to deliver cured meats larger, classic Country Ham, yet sized perfectly for small CHOOSE THE HAM family events. Hand-rubbed with salt, brown sugar, and THAT'S RIGHT FOR YOU with the help of our friends in the charcuterie community. black pepper as well as aged 4 to 6 months, the hickory While longtime fans may experience a different flavor profile than what they’re use smoked Petite Country Ham provides great taste and is easy to serve. It’s also fully cooked and needs no further to with some of our products, rest assured that our team has worked diligently in BONELESS cooking. And don’t let the smaller size fool you! Averaging COUNTRY HAM PETITE HAM providing the best in country hams, bacon and sausage.
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Feb/Mar 2007
ALSO INSIDE Deli Meat Foodservice Concepts Feb./Mar. ’07 $14.95 Food Bars Deli Asian Cuisine Cheddar Cheese BUSINESS Italian Cheese Cultivating The Fresh And Healthful Image Fresh and healthful offerings turn the deli into a destination. Reader Service No.105 FEB./MAR. ’07 • VOL. 12/NO. 1 Deli TABLE OF CONTENTS BUSINESS COVER STORY 2211 2266 FEATURES Eastern European Meats Serve Up Old World Flavors ..........................16 These ethnic specialty products offer more variety for the full- and self-serve cases. Quality Foodservice On The Rise....................21 Quality is becoming a non-issue as retailers master the art of good cooking, convenience and packaging. PROCUREMENT STRATEGIES Food Bars: The Way Americans Live Now ........................26 How to bond together high quality, good taste and immediate gratification. MERCHANDISING REVIEW Asian Foods — From Ethnic To Mainstream ............................29 1111 More and more consumers are turning to the supermarket deli for these popular cuisines. COMMENTARY EDITOR’S NOTE Sleeping With The Enemy ..............................6 DEPARTMENT One could argue that restaurant chains have SPECIALTY CHEESE CORNER spent billions to develop brands and retailers Cheddars: Know Your Region ....................33 should ride that star. Distinct locales produce distinctive Cheddars. PUBLISHER’S INSIGHTS Italian Specialty Wal-Mart’s Philosophical Dilemma ..................8 Cheeses ............................38 The problem arises when maximizing corporate Discerning consumers are profits supplants the reason for being. pushing the astonishing growth in high-end artisanal imports. IN EVERY ISSUE DELI BUSINESS Quiz..........................................4 Deli Watch ..................................................10 TechNews ....................................................41 Blast From The Past ....................................42 2299 Information Showcase ................................42 DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O.
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In 1925, a Surry County Native Named S. Wallace Edwards Sr. Worked As a Ferry Boat Captain for His Father-In-Law's (Captain Al
In 1925, a Surry County native named S. Wallace Edwards Sr. worked as a ferry boat captain for his father-in-law’s (Captain Albert Jester) Jamestown-Scotland Ferry system. While ferrying from Surry to Williamsburg, he would sell ham sandwiches to his hungry passengers. Word started to spread about these Edwards Virginia Ham Sandwiches, and Edwards Sr. decided to take the ham business full-time. Since then, Edwards Virginia Smokehouse has expanded from ferry boat sandwiches to offering quality cured meats to families and prominent restaurants across the nation for over 90+ years. Edwards Ham Shop is an experience of the old fashioned ways, where folks can enjoy hickory smoked country hams, bacon and sausage in rural Surry, Virginia. The Ham Shop is owned by Edwards Virginia Smokehouse, a fourth-generation family business that began curing hams in Surry County back in 1926. The Edwards Ham Shop of Surry invites all visitors a chance to start their own country ham tradition for the holidays, or simply grab a ham sandwich during their travels throughout the Surry County countryside. Specializing in dry cured, hickory smoked country hams, bacon and sausage, the shop offers unique gifts and specaility food items such as jams, jellies, peanuts and much more! When asked what makes the business unique, Sam Edwards III, owner replied… “We’re honored to have the near 100 year history and experience of the Great American Country Ham, a tradition that’s becoming harder to find year after year. When asked, what you wish local neighbors knew about your business, Sammy Edwards responded, “We’d love to talk with our neighbors and visitors about the rich history of American country ham.
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