Acorn Tamworth Pancetta
Creamy and delicate with an unexpected complexity. Lightly herbaceous.
Tamworth (heritage breed)
These hogs spend their last three months foraging an Ozark Mountain hillside where acorns and hickory nuts make up an estimated 65-70% of their diet. Before this, they were pasture-raised on the same farm. More info.
Russ Kremer, Osage County, Missouri
Pork, sea salt, spices.
Slice thin and serve on a charcuterie plate. Fully cured so it can be eaten with or without cooking. Toss into pasta or combine with seafood without cooking.
Parmigiano, Manchego, Pleasant Ridge (Uplands Cheese, WI)
Something earthy, not too fruity like a pure Sangiovese, some Riojas
"Tamworth is some of the best ham I've ever tasted!"—Bruce Aidells,
Founder Aidells Sausage,
Author, The Complete
Book of Pork.
"We love it!"— Paul Kahan,
James Beard Award Winning Chef/Owner of Blackbird,
Avec and Publican in Chicago
"One bite of Tamworth and you'll wonder how it ever fell out of favor. Its texture is succulent, soft. The meat looks just a little pinker than most and golden, luscious fat holds it all in place. The flavor is unmistakable and dominated by sweetness with hints of burnt sugar or caramel."— Zingerman's Mail Order