ACORN EDITION

 

Acorns have been associated with superior dry cured meat for centuries, and we are proud to be the first to bring this tradition to the United States.  For the last three months of their lives, the fortunate Acorn Edition pigs eat a diet of 60% acorns. We generally buy the whole pigs, so in late fall, we begin the traditional country cycle of curing as many cuts of meat as possible. The aging rooms fill with guanciale, coppa, lonza, lardo, pancetta, prosciutto, spallacia, and even a few sausages. Throughout the next twenty four months, each item is meticulously cured and released to our customers, culminating in the crown jewel of cured pork: acorn-fed prosciutto!

 

Two varietals of acorn-fed prosciutto will be available in 2012: Organic Berkshire-cross from Becker Lane Farm, and Purebred Berkshire from B&B Farm. Order online now for March 2012. We also cured a small quantity of Purebred Berkshire Spallacia this year, with excellent results. Available now at select retailers or on our website.

               NEW IN 2012 & 2013:

       Acorn Edition Woodland Tamworth 

These heritage breed Tamworth hogs are raised in Missouri by Russ Kremer and will spend their last three months foraging an Ozark Mountain hillside covered with fruiting oaks and hickory trees.  We are making Woodland Tamworth Guanciale, Coppa, Lonza, Lardo, Spallacia, and Prosciutto. Ask your Chef's Warehouse Sales person about availability of these limited-edition items.  Watch our Facebook feed for new releases!