Suggested Uses For Dry-Cured Products
- Slice thinly and serve as is
- Slice thinly and arrange on a mixed Charcuterie platter
- Slice thinly and arrange atop salads
- Pair with fresh fruits
- Use in sandwiches
- Incorporate into omelets
- Pair with cheese (see our cheese pairing list for suggestions)
- Use as protein for quick breakfasts, lunches, or dinners
- Slice off a
couple of pieces to eat with rice, potatoes, polenta, or other grains, then put it back in the pantry or the fridge and repeat whenever
Keeping cured meats around
is a great way to have protein handy when you don’t have time to shop or cook. Cured meats will last a long time!
While the possibilities go on and on, here are a few beers that we’ve engaged in pairing experiments with. Our good friend Gary Zapel has spearheaded this effort. He is an avid beer collector and is inspiringly humble in manner. His knowledge of beer is astounding and his collection (which includes beers that far pre-date CDs) is no less astounding. Surely this list will grow over time. Here’s a start though. The tasting notes are all Gary’s.
For TRUFA SECA
- Samuel Smith’s organic lager
“This weekend I paired a Samuel Smith’s organic lager with some slices of your sausage.
- Lindeman’s Faro
“This geuse and the sausage work as opposites to each other. The sweet/sour beer cleanses the palette and thus brightens the flavor of each slice consumed after a sip. Because of the cleansing action, each slice packs the flavor wallop of the first and elicits an involuntary -mmm-”
- Dogfish Head The Raisen D’etre
“The Raisen D’etre is a dark ale and, with the Trufa Seca, is a wonderful combination.”
“Suggestions of sweetness and hint of fruit compliment the silky unctuousness of the meat…..
These are not opposites, they both provide full mouth feel, for a decadantly rich tasting pleasure….
Think sitting by the fireplace as evening descends, glass and plate handy….
Enjoy this before dinner…step away and resume… you may want to skip dinner and have another round.”
- New Holland “The Poet”
“A robust beer with a carmelized flavor and no bitterness combined well with the robust sausage. The beer had a beer version of tannin which tends to cut through the fat and balance out the flavors. We thought that possibly any oatmeal stout would function as well”