PETERSON Co March
Welcome Welcome to the Peterson Charcuterie Catalogue! This book is meant to showcase our constantly expanding selection of cured and specialty meats. In addition to product specifications we want this catalogue to tell the stories of the producers, farmers, and pigs that make these items unique. You will find an introduction the Charcutiers, the Salumieri, the Maestros de Jamon, as well as the beautiful pigs that are the foundation of charcuterie. We are fortunate to have increasing access to producers in Spain and Italy and to see the market opening across Europe. American artisans are working in the classic styles as well as creating new world originals, and farmers are raising heirloom hogs to higher standards of animal welfare and quality. Exciting new things are in the works and even as we are printing this edition we have already begun plotting the next update. Thank you, Tyson Danilson Specialty Foods The Peterson Company 253.735.0313 ext.321 tysond@petersoncheese.com There is nothing wrong with being a pig.
Heirloom Hogs Hams made from unique regional pig breeds have been prized for centuries. Valued for their distinctive flavors, color, marbling, and the quality and quantity of fat, these pigs are integral to the traditional cured meats that are the landmarks of our classic cuisines. Each breed brings its own individual character to the table and here are some of the breeds found in this catalogue. Berkshire: This breed was first bred in the English county of Berkshire. The breed s distinctive black coloring with white feet and snout date back to herds maintained by the Monarchy and have been bred under license since the early 1800 s. The Berkshire is notable for its deep pink color and heavy marbling. The high intramuscular fat content lends whole muscle cures a rich, supple texture. Duroc: One of North America s oldest heirloom breeds, the modern Duroc is descended from a Spanish red pig. Imported to the new world and crossed with a Jersey breed, these pigs were selected for their size and powerful build. The Duroc has a large ham and long loin with a full fat back. Ibérico: With records dating back to 1000 BC, the Ibérico hog is believed to be descended from pigs introduced to the Iberian peninsula by the Phoenicians. These pigs cross bred with the local wild boars and gave us the Ibérico breed. Their solid black and grey coloring gives them the nickname Pata Negra, or black foot. The true Ibérico is raised ranging freely in oak forest and forages for fallen acorns. This rich diet combined with the breed s legendary ability to accumulate fat through marbling and under the skin give this pig a truly unique flavor and character. Landrace: Originating in Denmark, the modern Landrace pig has been adapted to many different regions. It is leaner than many heirloom breeds and valued for its well structured ham and long belly. Mangalitsa: Also called Wooly Pigs, the Mangalitsa originated in Hungary and was traditionally bred for lard. These giant pigs are barrel shaped and every aspect of their pork is dominated by their unique fat content. The towering fat back can be several inches thick and is high in monounsaturated fatty acids, giving it a smooth melt-in-your-mouth quality. The hams, jowls, and belly are among the most prized cuts.
The Cuts Ham Ham: The ham is arguably the most important part of the pig. The whole bone-in leg is dry cured to become prosciutto, serrano, and other mountain hams. The muscles from the top of the leg are brined, cured, rubbed, cooked, roasted, and smoked in countless variations to become the hams that are traditional worldwide. Boston Butt: Cut from the upper should of the pig, this cut it full flavored and naturally contains the 70/30 ratio of lean to fat that makes great sausage. The shoulder butt is used to make coppa, salame, saussison, and chorizo. Picnic Shoulder: Traditionally used to make cooked hams and sausages. Loin: This lean cut is cured whole to make lomo as well as brined and smoked to make Canadian bacon and kassler. Tenderloin: Small loin cut from the rear of the of the primal loin used to make the Italian lonza stagionata. Belly: The belly is used for bacon and pancetta as well as an ingredient it pates and terrines. Jowl: A fatty cut with a streak of lean, the jowl is cured into guanciale, smoke for bacon, or used to enrich forcemeats. Fatback: Cut from above the loin, the fat back is dry cured to make lardo. The fat back is also an essential source of clear fat for sausage making.
Fat is good ( but not all fat is equal! ) Cured pork is inherently rich food. It is fatty, salty, and wonderful. Many of our favorite foods, including cheese and jam, come from a tradition of preserving food. We started curing meats as a way to preserve an abundance of pork and make the harvest last throughout the year. Along the way we came up with some great ideas to make our preserved foods really tasty. Artisans continue to produce these foods in the traditional manner despite modern technology because they make a truly exceptional snack. Fat and salt protect the meat during the curing process and are key elements to making it so delightful. However, the quality of the fat that is used and they way it is handled during production can drastically affect the way the fat is perceived on our palettes. Hand butchered, gently handled cured pork should be rich but never greasy. Many heirloom hogs have been bred specifically for the quantity and qualities of their fat. These pigs can make a ham or salami truly exceptional. Look for salami with clean clear separation between the fat and lean and prosciutto with a generous cap of fat.
Olli s Salame are made in Virginia and rooted in more than 160 years of family tradition. The salumiere sources pasture raised Berkshire and Mangalitsa pigs from three small producers and selects pigs that are grown to mature weight. These heritage breed hogs are hormone/ antibiotic free, fed an all vegetarian diet, and never confined to pens or crates. Made with pork cut from the shoulder and slow cured at low temperatures, these salame have an evenly coarse grind and molded natural casing. 39-325 Guanciale - 2/2 lb Often call jowl bacon, Guanciale falls somewhere in between Lardo and pancetta. Made from the fatty pork jowl and never smoked it has a meatier flavor than pancetta and a more delicate texture. A specialty of central Italian cuisine, Guanciale is used in many different dishes including the classic Spaghetti alla Carbonara. 08-635 Coppa, hot - 2/3.5 lb Coppa is cut from the top of the shoulder and spiced before it is salted, cased, and hung to dry. This whole muscle cure is rich in intramuscular fat and has a full spicy flavor. 08-636 Coppa, sweet - 2/3.5 lb The same cut as their Hot Coppa but cured with Fenel and spices. Breasola, Pancetta, and Culatello are available by special order.
Olli Salumeria 39-329 Becker Lane Prosciutto - 1/15 LB Olli Salumeria s prosciutto is made in partnership with Becker Lane Farm. Jude Becker s organic Berkshire pigs are raised to the highest standards in animal husbandry and their free range lifestyle and varied diet bring out the best in this heirloom breed. Becker s hams go directly to Olli Salumeria where they are simply cured with sea salt for 14-16 months. These hams owe their distinctive flavor to fine American pork and generations of experience creating hams in the traditional Parama style. Bone-in hams are available seasonally by special order. 39-318 Salame Norcino - 20/6 oz Mild salame with sangiovese wine Becker Lane Prosciutto 39-320 Salame Molisana - 20/6 oz Pepper and garlic salame. 39-317 Salame Napoli - 20/6 oz Applewood smoke salame 39-319 Salame Calabrese - 20/6 oz Spicy salame with a little kick. 00-224 Salame Toscano - 20/6 oz Flavored with aromatic fennel pollen 05-338 Wild Boar Salame - 20/6 oz Wild boar enriched with creamy Berkshire fat and lightly cold smoked. 03-728 Chorizo - 20/6 oz Smoky sweet Pimenton with a touch of cumin and oregano 08-118 Pepperoni A classic American Pepperoni 08-716 Tartuffo - 20/5oz Black truffle salami 39-327 Speck - 1/10 lb Made from the leg of Berkshire and Mangalitsa pigs, this boneless ham is cured with a heady blend of spices and fresh herbs before being smoked and hung to dry. The complex flavors of smoke and spice are counterbalanced by streaks of unctuous fat from the pasture raised heirloom pigs. 39-324 Lardo - 2/2 lb Pure, unadulterated, glorious fat! Lardo is made by dry curing strips of fat back with rosemary and spice. A traditional specialty of Tuscany since Roman times that has found new uses in the modern kitchen, this pure expression of the salumiere s art can be used in gastronomic dishes or simply eaten with bread and honey.
Fermin also offers a selection of their meats in a pre sliced package. These high quality meats are loving sliced, arranged attractively, and vacuum packed for a great shelf life. 06-719 Jamon Iberico de Bellota, pre sliced - 20/2 oz 07-789 Lomo Iberico de Bellota, pre sliced - 20/2 oz 07-791 Lomo Serrano, pre sliced - 20/2 oz 07-790 Paleta Serrano, pre sliced - 20/2 oz
Fermín It is since 1956 that Fermín has been producing the best that La Alberca (Salamanca), summit of Iberíco, has to offer in traditional sausage and pork products. Hence, at an altitude of 1150 meters above sea level, nestled in the heart of the Las Batueca Sierra de Francia area, our products are produced and matured right in the Sierra itself, which is precisely what imparts the quality and unique character to them. Simply unrepeatable... 37-057 Jamon Iberíco - 1/11 lb Made from the leg of the Black Iberíco pig, also called the Pata Negra. These pigs are raised free range in the in indigenous forests of Southwestern Spain. Fattened on fallen acorns these pigs have a rare and wonderful fat quality that enriches and flavors the Iberíco ham. 45-490 Bone-in Iberico - 1/8 lb The bone-in Jamon showcases Iberico ham at its best. A truly impressive centerpiece for your special events. 37-056 Lomo Iberíco de Bellota - 6/2.5 lb Made from the primal loin of the Black Iberíco pig, also called the Pata Negra. This cut has the same depth of flavor as the Iberíco ham but is leaner and presents the sweetness of the pork contrasted with the salt cure as well as a unique shape and texture. 37-054 Jamon Serrano - 1/11 lb A traditional Spanish mountain ham made with the leg of Serrano pigs from the Salamanca region and made near the medieval town of La Alberca. Aged over a year, these hams are pleasantly dry and have a salty kick. 00-307 Paleta Serrana - 1/6 lb These small hams come from the front legs of the same Serrano pigs that bring us Fermin s Jamon Serrano. Similar in character to a Jamon, the Paleta is very evenly dried and formed into a uniform shape. Easy to slice, this has a big meaty flavor in a small package. 07-667 Chorizo Iberico - 15/7 oz A genuine Spanish product, this chorizo combines succulent Iberico pork with the flavor and aroma of garlic and smoky Pimenton. Aged for at least a month to develop a deep, rich flavor. 07-666 Salchichon Iberico - 15/7 oz Authentic salchichones made with the same Iberico pork as Fermin s chorizo but presenting a milder flavor profile. Seasoned with garlic and black peper, these salami style sausages have a delicate aroma, balanced flavor, and smooth texture. The creamy Iberico fat makes a truly unique product, dry cured but never dry!
Príncipe 37-806 Prosciutto San Daniele - 1/15 lbs The village of San Daniele, located in the province of Friuli in the Northeast of Italy, has an ideal micro climate for producing prosciutto: low humidity and cool breezes from the foothills of the Alps. Made with the whole leg of the Duroc or Landrace pigs, this ham is cured naturally with sea salt and patience. Aged at least 16 months. 37-810 Prosciutto di Parma - 1/16 lbs Rooted in a tradition that predates the Romans, Parma hams are a staple in the cuisine of Emilia Romagna. This PDO designated ham is made only with Italian pigs, sea salt, and pure air. Aged at least 14 months. 37-813 Speck - 2/5.5 lbs Príncipe Speck hams are made with a boneless cut from the rump and cured with black pepper, coriander, juniper, and bay before they are lightly cold smoked over beech wood. Aged 4-5 months. 37-808 Mortadella - 2/11 lbs Made in the tradition of Bologna, this large diameter Mortadella is lightly spiced and studded with cubed fat and pistachios. 37-814 Bresaola - 4/2.75 lbs This beef Bresaola is cut from the tip of the haunch and trimmed lean. Dry-salted before being cased and hung to dry for at least a month, it has a deep red color and even marbling. Prosciutto Cotto Principe s cooked hams, or prosciutto cotto, are great examples of the Italian classics. These whole, three muscle hams are naturally cured and dry roasted. The Old Fashioned is the classic flavor profile but these hams are also available rubbed with rosemary and spices, beechwood smoked, or flavored with truflle. 08-161 Old Fashoned - 2/6.6 lbs 37-807 Roasted with Rosemary - 2/6.6 lbs 37-809 Beechwood Smoked - 2/6.6 lbs 37-812 Tartufotto - 2/6.6 lbs
Pio Tosini 07-146 Pio Tosini Prosciutto di Parma - 1/16lb Pio Tosini has been a family run company for over 80 years and produces some of Parma s most sought after hams. Produced in the town of Langhirano, these hams are aged over 500 days to ensure a slow and even curing process that highlights the sweet flavor of a Parma ham. Each ham is stamped by the Consorzio del Prosciutto di Parma and boned by hand.
Jamondor Jamondor is a family run company that has been producing top flight jamones for two generations. Their Serrano hams are produced with traditional techniques and cutting edge quality control technology. Their slogan is Passion por lo Bueno and their commitment to quality shines through in their jamon. 06-642 Jamon Serrano - 1/12lb Produced outside of Valencia and cured for 18 months, this Jamon Serrano represents the authentic flavor Spain s Iberian Mountains
Dehesa Cordobesa This producer in El Valle de Los Padroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ibérico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat s juicy flavor and marbled appearance. 05-525 Lardo Iberico de Bellota - 4/1.1lb This 100% acorn-fed pork back fat is cured for 30 days with herbs and produced from 100% purebred Ibérico pigs. This is beyond excellence rich and flavorful, it will add a new dimension to any dish. 00-376 Cabecero Iberico de Bellota Cabecero is the top loin of the Ibérico pig cured 90 days and rubbed with Paprika. It is dark pink, generously marbled and very tender. It is the only cut of this nature here in the U.S. and not often found in Spain.
Despaña Since 1971 Despaña Brand Foods has been known as USDA Inspected manufacturers of authentic Spanish style chorizos, Despaña Brand EST.4501. Manufacturing some of the finest chorizo in New York, the Queens factory follows traditional recipes from Spain and uses only the best local pork meat ingredients and imported spices to create the Despaña Brand Food line of chorizos. The varieties include Chorizo Tradicional, Chistorra, Morcilla, to name a few, which are distributed to the food service industry mainly throughout the tri-state area. Owned by Marcos and Angelica Intriago, husband and wife team, Despaña Brand Foods is also known throughout the U.S. as the leading importer and wholesale distributor of high quality, brand named fine food products exclusively from Spain. Interesting note Despaña Brand Chorizos accompanied Astronaut Pedro Duque on his mission to space on the Shuttle Discovery 1999, making these famed chorizos out of this world literally. 38-114 Chorizo, mini - 20/1 lb These small chorizo links have a full spicy flavor. Semi-cured, they are ready to eat but meant to be cooked. A paella staple, these links are great braised with apples and Basque cider or cooked with eggs. 38-120 Chistorra - 20/16 ct The recipe for chistorra originated in Navarra. This type of chorizo is very thin and a bit harder in texture. It is very flavorful and slightly spicy. Chistorra can be eaten as is but is great grilled. It is slightly drier in texture because of the thinness of the link. This sausage is flavored with smoky Pimenton de la Vera and has a well rounded flavor that is just a little picante. 39-119 Morcilla - 38/4 ct This family recipe originated in Asturias. It is manufactured with a variety of spices including cinnamon and nutmeg. It showcases Despana s artisanal production methods and is the product of lot of time and care. The sweet Spanish onions are hand selected and choped and their flavor gives this complex blood sausage a slightly sweet finish. 00-233 Traditional Chorizo - 1/26 ct A semi-cured cooking chorizo loaded with smoky-sweet Pimenton. These links are a great choice for paella, fabada, or any traditional recipe.
From Saucisson Sec to all natural, pork-free truffle mousse, Fabrique Délices, a traditional French charcuterie company in Hayward, California, has been preparing time-honored classics alongside innovative new products for over 20 years. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 2,000 pounds a day. We re still traditional, artisanal, said Sebastien Espinasse, vice president of sales and marketing. We have some equipment to grind product, but then everything is made by hand.
Fabrique Délices 38-332 Chorizo d España - 10/8 oz This rich, flavorful Spanish Style dry cured sausage has an excellent balance of seasoning and is flavored with smoked paprika. It is cured for 30 days. 38-330 Duck Salami - 10/7 oz This French style duck salami has firm texture studded with succulent cubes of fat. With an excellent balance of seasoning and flavor this salami is a true delicacy. 33-226 Duck Prosciutto - 10/2 oz This moulard duck breast is cured and dried. It is sliced very thin and ready to enjoy the same way as Prosciutto. 33-225 Smoked Duck Breast - 6/8 oz This moulard duck breast is fully cooked and ready to enjoy. Simply slice it and place it on your favorite greens. 33-133 Rillettes du Périgord - 6/7 oz A combination of shredded duck meat, duck fat seasoned & cooked confit style. 33-207 Farmers Pâté - 2/3.5 lb A coarse textured game pâté prepared from tender rabbit meat & flavored with prunes and Brandy. 46-385 Foie Gras Block: (special order) - 1/2.2 lb A combination of emulsified Foie Gras and large pieces of Foie Gras seasoned and cooked. 100% Foie Gras! 33-202 Pâté de Campagne - 2/3.5 lb A country style pork pâté flavored with black pepper. 33-199 Pâté, Goose Mousse - 2/4.25 lb Creamy goose liver Pâté with Sauternes wine. 33-200 Pâté Forestier - 2/3.5 lb A semi coarse blend of pork and pork livers flavored with garlic and fresh mushrooms. 38-331 Saucisson Sec - 10/8 oz This rich and flavorful French Saucisson Sec has an excellent balance of seasoning and flavor. The pork meat is blended with fresh garlic, sea salt and black peppercorns in an all natural beef casing, cured 30 days and then hand tied.
Angel s Salumi Angel s founder Pascal Besset is on a mission to create authentic European Salumi and fine meats. Drawing on his European training, his salamis blend the flavors of the Mediteranian and all-natural Berkshire pork. His Berkshire is 100% purebred and raised in an old and traditional way. These hogs produce high quality salumi with fine aromas and flavor. The food we eat should delight us every day, we want to be part of your every day delight! 07-995 Salame Nostrano, all natural - 20/1.1 lb The classical Salami recipe, with all the flavor form the North of Italy. Coarsely ground, with a mild peppery and wine flavor, perfect with melon and figs. 07-987 Salame Nostrano Retail, all natural - 12/8 oz Item 07-995 available in a 8oz retail format. 07-983 Rosette de Lyon, all natural - 20/1.1 lb Classic French country style salame, flavored with rhum and quatre epice. Stuffed in a beautiful Felino style casing to help it aged just right, this Rosette has a rich, full flavor that is just a little bit sweet. Perfect companion for some mustard and cornichons. 07-984 Rosette de Lyon Retail, all natural - 12/8oz Item 07-983 available in an 8oz retail format 07-988 Sopressata Piccante, all natural - 20/1.1 lb Spicy Italian style sausage, dry cured and flavored with a little fennel, red wine, chiles and a splash of grappa. 07-985 Sopressata Piccante Retail, all natural - 12/8oz Item 07-988 available in an 8oz retail format 07-986 Black Truffle Salame - 12/8 oz This unique Black Truffle Salami is made with the most tender and sweet Berkshire meat and 5% Black Winter Truffle. Lightly salted and seasoned with red wine, Armagnac and spices for an unforgettable taste
Molinari P.G. Molinari is a name that has meant excellence in Italian salame and sausage for over 100 years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Through four generations, the Molinari family has provided Americans with the finest in salames and Italian sausages of all types. As a family-owned business, P.G. Molinari and Sons continues the tradition of quality products and service. 30-660 Toscano - 7/5 lb A coarsely ground salami with a rustic texture and tangy flavor. Stuffed into a naturally molded casing. 30-641 Sopressata - 7/3 lb A large format wine salami with a naturally molded casing. 30-620 San Fransico Salami - 10/3lb The classic Italian style dry salami. 30-650 Salametti Secchi - 5lb cs Hand linked salami chubs. 30-760 Mortadella - 8/5lb All pork sausage flavored to perfection with aromatic spices. 31-620 Head Cheese - 8/5lb A choice blend of pork head meat, diced, and cooked with gourmet seasonings. We carry a full range of Molinari Products.
Columbus Artisan Salumi Columbus Artisan Salumi is a collection of salame varieties that can be found in Italy today. These authentic products are truly unique hand-stuffed and tied using natural casings, minimal spices and naturally aged from 21 to as long as 90 days depending on the type of salame. Made with 100% hand-trimmed pork from hogs that are raised to strict standards fed 100% vegetarian diets, never ever given antibiotics or growth hormones and raised to the highest standards in reduced-stress environments. All of their salumi is Gluten Free. 39-118 Crespone - 12/14 oz Crespone is a traditional country salame from the Brianza region in Northern Italy, which is home to more salumerie than anywhere else in Italy. Well-trimmed fresh pork is seasoned with pepper, garlic and wine. 39-117 Felino - 4/2 lb Often considered the king of Italian salame, Felino is traditionally made in the Parma region of Italy. Stuffed in a thick natural pork casing called culare, the fresh meat is then aged extremely slowly to achieve its legendary smooth texture and aroma. 39-119 Finocchiona Gigante - 1/8 lb This Finocchiona is seasoned with wild fennel seeds which give it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork. Columbus uses an imported, natural, double-layered pork casing cut and stitched together to reach gigantic proportions 39-061 Finocchiona Chubs - 12/10oz The classic finocchiona in a small format chub. 39-116 Cacciatore - 1/4.5 lb In the Mediterranean tradition, the Cacciatore is a small salame, prepared in the old country style, fresh pork ground coarse and stuffed in an imported, delicate, natural casing. We carry a full range of Columbus Products.
Accompaniments Traditional accompaniments such as pickles and mustard offer refreshing contrast to cured meats and complete the traditional charcuterie platter. Maille Mustards: 01-879 Dijon - 4/9 lb 260 years of Mustard-making expertise stand behind the finesse & flavor of this outstanding traditional Maille Dijon recipe 01-886 Whole Grain - 4/9 lb A Mustard Characterized by its crunchy seeds and pungent flavor. Divina: 01-949 Caper Berries - 4/1 gal Capers flower into this crunchy, flavorful fruit.
Truffieres de Rabasse The Rabasse truffle preparations are driven by the recipes of the iconic Chef Christian Etienne, whose cooking is steeped in the flavors of province. These truffle products are designed to be culinary tools, each one of them emphasizing a different aspect of the truffle and bringing dramatic flavors and aromas to the plate. 00-201 Black Truffle Pieces - 50g Jar Generous slices of truffle. Great in omelets sausages, and anywhere you want to include chunks of the truffle itself. 00-202 Black Truffle Honey - 100g Jar Floral honey flecked with fine black truffle. Enjoy it with a triple crème cheese, fold it into pastry cream or mousse, or take prosciutto and melon over the top. Rabasse Sprays: Rabasse sprays are culinary tools for the professional chef. These top quality truffle products are packaged to withstand the conditions of the kitchen and keep the flavors and aroma fresh and vital. The spray format finishes a dish by evenly applying truffle with control and consistency. 00-203 Spray, Black Truffle Juice - 4.5 oz 100% truffle juice gives the full fragrance of fresh black truffles 00-204 Spray, Black Truffle Oil - 4.5 oz Deep truffle flavor in neutral oil. 00-205 Black Truffle Salt - 100g Jar A fine grain French sea salt flecked with truffle pieces. The fine texture compliments the truffle and carries more of its flavor. 00-206 Morels in Black Truffle Juice - 90g Small button morels in 100% black truffle juice. The delicate chemistry between these two outstanding mushrooms provides a fine nuanced flavor. Perfect for risotto as well as game and fowl. 00-207 Black Truffle Juice, Extra - 200g Extracted by cooking fresh truffle, truffle juice carries the full truffle aroma. Used in soups and sauce work as well as perfuming terrines and consommé. 01-964 Black Truffle Infused Sunflower Oil - 250 ml A neutral flavored oil infused with the true black truffle flavor. Use it to enrich mashed potatoes, brandade, or to finish cooked meats. 01-966 White Truffle Infused Olive Oil - 250 ml White truffle married with a fruity extra-virgin olive oil, great in vinaigrettes and cold dishes. 01-967 Truffle Carpaccio in Olive Oil - 85g Round slices of black truffle in extra-virgin olive oil. Used to garnish a terrine or a perfect truffle stuffed camembert.
For more information please contact: Tyson Danilson at 253.735.0313 ext. 321