February, ITALY!:

Italy is a geographically, culturally and gastronomically diverse country. From the tip of the boot to the top of the calf, you can find all sorts of unique and hyper-local specialties, making it a fascinating country to explore. That's what we'll be doing this month (just without the airfare). Each region is known for a particular style of meat or cheese or wine. 

Tanara Prosciutto di Parma
The official presidium of Prosciutto di Parma allows only four ingredients: pig, salt, air and time. "Air and time?" you ask. "Those aren't ingredients." Well, it is an accepted fact that the micro-climate in Parma is ideal for aging Prosciutto. Breezes from the Adriatic Sea, the Swiss Alps and the surrounding forests mingle in the hills outside of Parma. They combine to create and environment that is not too humid, not too hot. Cool temperatures at low humidity impart flavor without expediting the maturation process. 
It is therefore understood that the more time a prosciutto hangs, the more "air" it absorbs, and the more flavorful it will be. By law, Prosciutto di Parma needs to be aged for 400 days, and that is typically when producers will sell it. But Tanara ages this beauty for two-and-a-half years, allowing it to marinate in the surrounding terroir until the flavors are robust and the texture is supple and sublime.

Maestri Salame Rustico
Snacking is made easy with this classic Salame from the Parma region that you already love for Prosciutto. The seasonings are simple and traditional - pepper, garlic and other natural spices. This is one of the friendliest cured meats around, and a guaranteed crowd pleaser.

Maestri Coppa Italiano
Coppa slices have this magical quality of satisfying your savory cravings while also being melt-in-your-mouth smooth. Maestri's take on the traditional pork shoulder curing stays true to the 6-month rule and doesn't skimp on the spices. Peppered to perfection, each slice is a bit of heaven handmade for provolone. 

Di Bruno Bros. Strawberry & Prosecco Jam
Delicate aromatics of Prosecco dance with delightfully sweet strawberries. This jam is a showstopper with triple-creme cheeses, but also balances the saltiness of whole-muscle cured meats wonderfully. We wouldn't want a cheese or charcuterie board without it!

Di Bruno Bros. Olive Oil Crostini
Made by family-owned artisanal Italian bakery, Pan Ducale, meaning “bread of the duke,” handcrafts our crostini collection. Their award-winning pastry chef, Maria Rosaria D’Amario bakes using coveted family recipes passed down for generations. Pan Ducale stands out by performing much of the baking processes by hand, giving you the full Italian, artisanal eating experience.

Beverage Pairing
Italy boats a whopping 20 different wine regions, ranging from zesty coastal whites, to brooding tannic reds - so we strongly suggesting finding a bottle to bring to your table with your club! Since we're focusing on cured meats, look for a red - Barbera or Valpolicella will do nicely, but might we recommend digging deeper to find one of the fabulous, often overlooked, smaller production grapes such as Lagrein (from the German-speaking region of northern Italy, with notes of ripe strawberries and violets), Negro Amaro (from the "heel of the boot", plummy, fun, and sometimes a little funky), or perhaps Nerello Mascalese (minerally, a trait inherited from its home in the volcanic soils of Mt. Etna, and balancing bright red fruit).

All Together Now
Cheese and meats (and yes, even wine) don't need to be fussy. Take a sip of wine, followed by a bite of food, notice how the flavors interact. Sip, eat, and repeat. No matter your beverage choice (though we really hope you consider an Italian red wine), having three different but similar products separated by complementary sips will help the difference of spices, salt, fattiness, and flavors stand out from one another. Try the meats each on their own first, then take a second pass on an Olive Oil Crostini with a dab of our prosecco jam. The sweet fruit should balance the salty pork and coax out the finer, sweeter notes of the Prosciutto and the pepper and spices of the Coppa and Salame. 

january:

Masetri Serrano Ham
The perfect balance of sweet and savory. Slow-cured for 12 months with all-natural ingredients, this Spanish ham offers a melt-in-your-mouth texture and well-balanced saltiness.

Fermin Iberico Chorizo Piccante
Made from native Iberico pigs, this richly hued chorizo sausage is seasoned with hot paprika, cumin, nutmeg and oregano. With a stirring, inviting aroma and heat profile that is balanced but very much present, this 2016 Sofi award winner is a Di Bruno Bros. favorite. All natural and free of nitrates and nitrites.

Fermin Iberico Salchichon
Not just any cured ham can call itself Iberico; it takes meat produced by special Iberico pigs native to Spain to earn the honor. Salchichon de Vic starts with free-range Iberico pigs raised on a diet of Spanish acorns in mountain oak meadows. It's made in a similar manner to chorizo, but without the traditional pimenton. Everything else stays the same - salt and pepper, grated nutmeg and a pinch of coriander. Serve sliced on a bias and served with your favorite toothsome Spanish cheese, membrillo and roasted peppers.

Marcona Almonds 
Softer and sweeter than other almonds, Marcona almonds are peeled, fried in sunflower oil, and salted to highlight the natural plump and meaty flavor of the almond. Known as the "Queen of Almonds", the Marcona almond is precious to Spain and indigenous to the country. Flourishing in the Valencia region, these almond trees require more time as well as the area's unique growing conditions to properly produce.

Ines Rosales Tortas
In 1910, Ines Rosales Cabello made a bold decision to take her family recipe and share it with the world. She began making traditional cakes called olive oil "tortas" and selling them to people throughout Aljarafe, a small town outside Seville. When demand began to increase, she sought help from fellow women to help make and sell the tortas in various cities across Spain. Today, her business continues to thrive, following the same recipe and ethics it began with more than 100 years ago.

Beverage Pairing
Continue your tour of Spain with some red wine - journey to Rioja or Ribera del Duero for some Tempranillo, whose fruitiness and balanced acidity complements the salty fatty goodness of these fine Spanish meats.

All Together Now
These high quality meats do not need bells and whistles to knock your socks off. Enjoy the subtlety of Serrano just as it is, and the perfectly spiced Fermin Iberico meats sliced on a torta or as a shuttle for a buttery Marcona almond.